Restaurant Style White Queso Dip
The perfect copy cat, this restaurant style White Queso Dip is flavorful with that thick, creamy consistency you're craving. It's also surprisingly simple to whip together with only a handful of ingredients needed. Pair it with crisp tortilla chips for an indulgent appetizer fit for any occasion.
- 3/4 lb deli sliced white American cheese, roughly chopped
- 1/4 lb fontina cheese, shredded
- 1 1/4 cup half & half can sub evaporated milk
- 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!
Calories: 177kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 570mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 377mg | Iron: 1mg