White Queso Cheese Dip is a traditional American (part of Tex-Mex cuisine) recipe for a classic white sauce made of evaporated milk and processed cheese that can be used as a dip for chips, a filling for burritos and chimichangas or as a topping for Tex-Mex dishes. The full recipe is presented here and I hope you enjoy this classic American version of: White Queso Cheese Dip.
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Learn how to make homemade white queso cheese dip with this restaurant-quality recipe. It's the most delicious queso you'll ever taste. It’s everything queso should be: perfectly gooey, ultra-creamy, and packed with rich, irresistible flavour. It comes together quickly, stays smooth (not grainy or clumpy).
Ingredients:
For the Cheese Dip:
340g tin evaporated milk
1 tbsp cornflour
350g white American cheese (processed white cheese slices)
115g freshly-grated mozzarella cheese
Seasonings:
2 tbsp chopped tinned jalapeños or chopped green chillies
1 tsp chili powder or cumin
½ tsp freshly-grated nutmeg
1 tsp chilli flakes
¼ tsp sea salt
¼ tsp freshly-ground black pepper
Toppings:
chopped fresh coriander, tomatoes, and jalapeños for garnish
Method:
Heat the evaporated milk in a small saucepan over medium-high heat. Whisk in the cornflour until completely combined and lump free.
Once simmering (do NOT allow it to boil), immediately reduce heat to low.
At this point stir in the cheese in batches, starting with the white processed cheese. As you stir in the cheese, increase the heat to medium/low and whisk constantly whilst the cheese melts. Once each batch is melted and creamy, add more. Don't stop stirring—you have to whisk the entire time while adding the cheeses. Once all the processed cheese has been added, add in the grated mozzarella.
Again, whisk constantly while the cheese melts; this ensures you end up with a creamy blend. If you prefer the cheese sauce a little thicker, add a little more mozzarella.
Once all the cheese has melted, stir in the jalapeños, chili powder, nutmeg, chilli flakes, and the salt and black pepper.
Note: If you want the queso to be a bit browned (as pictured), pour the queso into an oven-proof frying pan and place under a hot grill (broiler). Grill for 3-4 minutes, or until cheese begins to bubble and brown.
Top with coriander, tomatoes, and more jalapeños if desired.
