Discover how to make white queso dip in under 15 minutes for a quick and easy appetizer idea.
quick, simple, and reliable. The best way to describe this white queso dip recipe is that way.
Although I've tried to make this dip fancy, there are times when I like to keep things straightforward. This time, there's no need to tinker with a roux or slurry. On its own, American cheese is perfectly creamy and thick.
Due to its quick preparation time of fewer than 15 minutes, this dip is ideal for making when you have guests over, and every time it turns out perfectly.
How to Make White Queso Dip
- Jalapeno, red bell pepper, and onion dice are sautéed in 1 tablespoon butter over medium heat until soft. Take out and place aside.
- Over a double boiler or in the same skillet, add half and half before adding the cheese gradually. Until melted and smooth, stir.
- Add the sautéed vegetables after turning off the heat. Cilantro and pico de gallo are used as a garnish. Serve!
- If at all possible, warm this up over a double boiler, which you can make at home with relative ease. For results that are smooth and creamy, it's the best way to achieve a consistently even temperature.
- Skip the sautéed vegetables and add about ⅓ cup of Rotel Diced Tomatoes with Green Chilis right before serving for an even quicker dip.
- Half and half can be substituted with heavy cream. Milk isn't quite thick enough, so I don't advise drinking it.
What to Add to Queso Dip
- ½ pound of meat. This dip can have ground beef, ground sausage, or a combination of the two. It should be cooked, crumbled, then set aside and combined afterward.
- Other excellent additions include diced tomatoes, black beans, and red onions. Your preferences can guide the amounts that are added.
- Try my Velveeta Queso Dip recipe for a dip that's packed with beef, beer, beans, and more!
- The best way to reheat this dip is over medium-low heat in a skillet. If you need to get the consistency back to dip form, add a few splashes of milk.
- Additionally, it can be microwaved for 30-second intervals. When necessary, add milk to loosen the consistency while stirring in between.
For up to 5 days, keep in the refrigerator in an airtight container.