Restaurant Style White Queso Dip
A spot on copy cat of your favorite restaurant Queso dip, that's quick & easy enough to get your anytime.
- 3/4 lb deli sliced white American cheese, roughly chopped
- 1/4 lb fontina cheese, shredded
- 1 1/4 cup half & half
- 2 tbsp canned green chilies, minced
- 1 tsp chili powder
- 1/2 tsp ground nutmeg
- 1 tsp red pepper flakes, optional
- salt & pepper, to taste
- diced tomatoes, for garnish
- cilantro leaves, for garnish
Heat the half & half in a medium skillet over medium/high heat. Watch as soon as it starts simmering, just before it reaches a boil, reduce the heat to low.
Starting with the american cheese, slowly stir the cheese in working in batches. Slowly increase the heat to medium, stirring constantly. And I do mean stirring constantly. As each addition of cheese is completely incorporate, smooth/bubbly, add a bit more and continue the process until all the cheese has been completely incorporated.
Stir in the chilies, chili powder, nut meg, salt & pepper, and chili flakes until evenly incorporated.
At this point you have two options. A) Transfer the queso to a bowl or a small crock pot to keep it warm, and serve with chips. B) Transfer the queso to a small oven proof dish, and broil for 3 minutes, or just until it begins to bubble and brown.
Whichever method you choose, top the dish with diced tomato and cilantro leaves before serving and enjoy!