White American and Mozzarella Queso Dip Recipe
This White Queso Dip is a creamy, cheesy delight perfect for parties or casual snacking. Made with evaporated milk, white American cheese, and mozzarella, it’s seasoned with jalapeños, chili powder, and a touch of nutmeg, offering a perfect blend of smooth texture and mild heat. Serve it warm with tortilla chips for a comforting and crowd-pleasing appetizer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Base Ingredients
- 12 oz. evaporated milk (1 can)
- 1 tbsp cornstarch
Cheeses
- ¾ lb. white American cheese
- 4 oz. freshly shredded mozzarella cheese
Seasonings & Add-ins
- 2 tbsp chopped canned jalapeños (or chopped green chiles)
- 1 tsp chili powder (or cumin)
- ½ tsp ground nutmeg (optional)
- 1 tsp red pepper flakes
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
Garnishes
- Chopped fresh cilantro
- Chopped tomatoes
- Additional chopped jalapeños
Instructions
- Heat Evaporated Milk: Pour the evaporated milk into a small saucepan and heat it over medium-high heat. Stir in the cornstarch and whisk vigorously until fully combined and smooth, ensuring no lumps remain.
- Bring to Simmer: Continue heating the milk mixture until it just begins to bubble around the edges (just before boiling). This simmering point ensures the mixture is hot enough to melt the cheese evenly.
- Reduce Heat: Once simmering, immediately lower the heat to low to prevent scorching as cheese is added.
- Incorporate White American Cheese: Add the white American cheese in batches. With the heat on medium-low, whisk continuously as each addition melts, creating a creamy consistency. Keep stirring without pause while adding all portions.
- Add Mozzarella Cheese: After fully melting the white American cheese, add the shredded mozzarella next in batches, maintaining constant whisking to blend thoroughly and achieve the desired creamy thickness. Add extra mozzarella if a thicker dip is preferred.
- Season the Dip: Stir in the chopped jalapeños, chili powder, optional nutmeg, red pepper flakes, kosher salt, and black pepper. Mix well to evenly distribute all seasonings throughout the dip.
- Optional Broil for Browning: For a golden brown top, transfer the queso to an oven-safe skillet and place under a broiler for 3-4 minutes. Watch closely until the cheese bubbles and forms a slightly browned crust.
- Garnish: Remove from heat and top with chopped fresh cilantro, diced tomatoes, and additional jalapeños if desired for added freshness and heat.
- Serve: Serve the queso dip warm alongside tortilla chips for dipping and enjoy this comforting, flavorful appetizer.
Notes
- Use freshly shredded mozzarella for best melting results, as pre-shredded cheese may contain anti-caking agents that affect texture.
- If you prefer a milder dip, reduce or omit the red pepper flakes and jalapeños.
- The optional nutmeg adds a subtle warmth and complexity; omit if you prefer a straightforward spicy cheese dip.
- Keep whisking constantly when melting cheese to prevent clumping and ensure a smooth texture.
- Leftovers can be reheated gently on low heat, adding a splash of milk if the dip is too thick.
