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White Queso Dip

White queso dip with a creamy melted cheese sauce, pepper bits, and fresh cilantro. This quick stovetop method melts white cheddar and cream cheese into a smooth, scoopable party appetizer.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Butter base
  • 2 tbsp butter
  • 1 jalapeño minced
  • 0.5 onion finely diced
Cheese sauce
  • 2 cup white cheddar cheese shredded
  • 8 oz cream cheese cubed
  • 0.5 cup heavy cream
  • 0.25 cup salsa verde
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 2 tbsp cilantro chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste
For serving
  • 1 tortilla chips

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté jalapeño and onion
  1. Melt the butter in a saucepan over medium heat. Add the minced jalapeño and diced onion, cooking for 2 minutes until softened, with visible jalapeño flecks and translucent onion edges.
Melt cheeses until smooth
  1. Add the shredded white cheddar cheese and cubed cream cheese, stirring frequently until melted and smooth. Keep the heat at medium so the cheese loosens into a glossy, pourable sauce.
Build the queso flavor
  1. Stir in the heavy cream, salsa verde, cumin, and garlic powder. Cook for 2-3 minutes more, stirring occasionally, until the mixture thickens slightly and looks evenly speckled.
Finish and season
  1. Remove the pan from the heat and stir in the chopped cilantro. Season with salt and pepper to taste until the flavors stand out.
Serve warm
  1. Transfer the queso dip to a serving bowl and serve warm with tortilla chips. Drizzle with additional salsa verde if desired for extra peppery color.

Notes

For the smoothest texture, shred the white cheddar finely and keep the heat at medium so the cream cheese melts without scorching. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stove with a splash of heavy cream or milk, stirring until smooth. Freezing isn’t recommended because the cheese can grain after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half, expecting a slightly thinner dip.