Creamy Spicy White Queso Dip
Quick Recipe Basics
| Prep Time | Cook Time | Total Time | Servings |
|-----------|-----------|------------|----------|
| 5 minutes | 10 minutes | 15 minutes | 15 to 20 |
Ingredients
Adjust ingredient quantities to fit your serving needs:
| 1/2x | 1x | 2x |
|---|---|---|
10 ounces evaporated milk
8 ounces sharp white Cheddar cheese, shredded
1 pound white American cheese, cut into 1/2-inch cubes
4 ounces diced green chiles
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons chili crisp (with its oil)
Step-by-Step Directions
Pour the evaporated milk into a medium saucepan and warm it over medium heat until it just reaches a gentle simmer (do not let it boil hard). Lower the heat slightly, then gradually stir in both types of cheese, mixing nonstop until all cheese is fully melted and the base is silky smooth.
Add the diced green chiles, ground cumin, garlic powder, and kosher salt to the pan, stirring until all ingredients are fully combined. Remove the saucepan from heat immediately to prevent the queso from separating.
Spoon the chili crisp over the top of the queso, then gently swirl it into the top layer for a marbled, crispy-spicy finish. Serve right away, or keep the queso warm in a slow cooker or fondue pot until ready to serve with tortilla chips for dipping.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|-----------|--------|
| Calories | 199 |
| Total Fat | 14g |
| Carbohydrates | 7g |
| Protein | 11g |