Creamy White Queso Dip with Cumin and Garlic
A smooth white cheese dip made with white American cheese, cream, and milk, seasoned with cumin and garlic powder.
Equipment
- Medium saucepan
- Box grater
- Wooden spoon
- Serving bowl
Ingredients
Main Ingredients
- 8 oz white American cheese freshly shredded
- 1 cup heavy cream
- ½ cup whole milk plus more to thin
- 1 tsp ground cumin
- 1 tsp garlic powder
Instructions
Cooking
- Combine. Add the shredded cheese, cream, and milk to a saucepan over low heat.
- Melt. Stir constantly for 5 to 6 minutes, until the cheese is melted and the sauce looks smooth.
- Season. Stir in the cumin and garlic powder and heat for 1 minute.
- Adjust. Cook 2 to 3 minutes more until the sauce coats a spoon, adding milk if it feels thick.
- Serve. Pour into a warm bowl and serve with tortilla chips while hot.
Notes
Substitutions: Use mild white cheddar with a teaspoon of cornstarch if you cannot find white American cheese.
Tips: Shred the cheese fresh and keep the heat low.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F with a splash of milk.