If you love Mexican food like I do, then maybe you’ve tried before to replicate the delicious white queso dip found in Mexican restaurants. I don’t know about you, but I could eat that stuff by the vat. But that’s besides the point. If you’ve tried to make it at home, then you know it is not easy. The texture, particularly, is extremely difficult to get right.
Cheese is one of my favorite things, I mean it’s right up there with peanut butter, so I was particularly invested in conquering the queso dip. I have tried several recipes but each one was not quite right. I googled and read and researched and finally found a recipe that apparently came from someone who worked in a Mexican restaurant. The writer of the blog even talked about how she was tempted to add a few other things, but the person who gave her the recipe insisted on keeping it simple. Since I was just pondering adding some Monterey Jack or Pepper Jack cheese, I took that as a sign and decided to give it a try.
The trick with this recipe is the type of cheese. You must use white American cheese (Land O’Lakes), which you can find at the deli counter of your grocery store, like Wal-Mart and Meijer. It’s melts wonderfully and gives the cheese sauce it’s smooth texture that we know and love. There are some chiles and jalapenos in this recipe that you can adjust for the level of spice you like. As it’s written, it’s pretty mild.
The result: I’d give it a A-, which is way better than any previous attempts. The texture is right on, the ingredients are accessible, and it’s easy to make. The taste is delicious, but it’s just not quite exactly like it tastes at the restaurant. Still very tasty though! This will be my go-to queso dip recipe from now on!
Restuarant Style Queso Dip (White Cheese Dip)
Adapted from Pennies on a Platter
- 1 lb White American Cheese, cut into 1-inch cubes
- 3 Tbsp diced green chiles
- 1 pickled jalapeno, chopped
- 4 tsp pickled jalapeno juice
- 1/2 cup plus 1 Tbsp whole milk (can add more to achieve desired consistency)
- 1/3 cup plus 1 Tbsp cold water
- pinch of cumin (optional)
Combine all ingredients into a large microwave-safe bowl. Microwave on high for 30 second intervals, stirring after each interval. It will seem watery during the first few stirs, but will come together as a nice runny dip after all the cheese is melted. This should take about five minutes.
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