Restaurant-Style White Cheese (Queso) Dip

Yield

8–10 servings · Approximately 3 cups

Ingredients

• 1 lb white American cheese, deli-sliced
• 1 tablespoon cornstarch
• ½ tablespoon unsalted butter
• 1 large garlic clove, minced
• ¼ cup white onion, finely chopped
• 1 can (12 oz) evaporated milk
• 1 small tomato, finely diced
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• 1 can (4 oz) fire-roasted chopped green chiles
• Salt, to taste

Method

1. Cut the American cheese into small pieces. Place in a bowl, sprinkle with cornstarch, and toss until evenly coated.
2. Melt the butter in a 3-quart saucepan over medium-low heat.
3. Add the chopped onion and minced garlic. Cook for about 3 minutes, stirring frequently, until softened but not browned.
4. Add the diced tomato with its juices. Cook for another 2 minutes.
5. Slowly pour in the evaporated milk, stirring gently.
6. Add the coated cheese a handful at a time, stirring continuously over low heat until completely melted.
7. Stir in the green chiles, garlic powder, and cumin.
8. Continue stirring until the queso is silky, smooth, and heated through. Avoid boiling.
9. Taste before adding salt, since American cheese is already salty.
10. If the dip becomes too thick, stir in a small splash of water until it reaches your preferred consistency.
11. Transfer to a serving bowl and serve warm.

Kitchen notes

Practical Woman's Secret
Use deli-sliced white American cheese rather than pre-shredded cheese for the smoothest texture. Keep the heat low while melting to prevent the queso from becoming grainy.