Ingredients
Method
Step-by-Step
- Remove any rind or wrapping from the white American cheese and cut or shred it into small pieces. Smaller pieces melt more evenly and help the sauce come together quickly.
- Add the cheese, ½ cup milk or half-and-half, and butter to a saucepan or double boiler. Place the pan over low to medium-low heat and stir frequently.
- Continue heating until the cheese is smooth and glossy, but do not let the mixture boil. High heat can cause the dip to become greasy or grainy.
- Stir in the green chiles, jalapeño, cumin, and garlic salt. Continue heating gently for 1–3 minutes, stirring until the ingredients are evenly blended.
- Check the consistency and add more milk 1 tablespoon at a time if the queso is too thick. Stir well after each addition until the dip reaches your preferred texture.
- Serve immediately with tortilla chips and optional tomato and cilantro. Keep the dip warm over very low heat, stirring occasionally, and loosen it with a splash of warm milk if it thickens.
Notes
White American cheese from the deli counter usually melts very smoothly; ask for it to be sliced or cut into pieces. Do not boil the queso. If it thickens while sitting, stir in warm milk 1 tablespoon at a time rather than adding water.
