Mexican Restaurant Cheese Dip

Instructions:

1. Melt the butter in a medium saucepan over medium-low heat.
2. Add the milk and warm it gently, being careful not to let it boil.
3. Add the white American cheese cubes and stir continuously until the cheese is completely melted and smooth.
4. Stir in the green chiles, diced tomato, onion (if using), garlic powder, cumin, and cilantro.
5. Cook on low for 1–2 minutes, just until the mixture is hot and creamy.
6. Adjust the consistency with a splash of milk if the dip becomes too thick.
7. Serve immediately with tortilla chips, or use it as a topping for tacos, nachos, or burritos.

Variations

• Add cooked chorizo for a heartier, spicier queso.
• Stir in roasted poblanos for a deeper, smoky flavor.
• Swap the milk for evaporated milk to create an even smoother, more stable dip.
• Incorporate pepper jack cheese for an extra kick.
• Make it chunkier by adding extra diced tomato, onion, or jalapeños.

Tips

• Melt the cheese low and slow to prevent graininess and maintain a silky texture.
• If the queso becomes too thick, thin it with milk or a small splash of water.
• Keep the dip warm in a slow cooker set to low when serving for extended periods.
• Use freshly diced vegetables to add color and brightness to the finished dip.
• Reheat gently on the stovetop with a bit of added milk to restore its smoothness.