Description
A creamy, mildly spicy white queso dip made with just four ingredients—perfect for dipping chips, pretzels, or veggies in under 10 minutes.
Ingredients
- 1 pound white American cheese
- 1/2 cup milk
- 1 (4-ounce) can green chilies
- 1 teaspoon taco seasoning
Instructions
- Place the cheese and milk in a medium saucepan over medium-low heat and stir until the cheese melts completely.
- Once the milk begins to lightly simmer, immediately reduce the heat to low and remove from the stovetop.
- Stir in the green chilies and taco seasoning until fully combined.
- Serve warm, or keep on low heat in a slow cooker if entertaining.
Notes
- Switch up the cheese with pepper jack, Monterey Jack, or mozzarella for extra flavor.
- Add cooked ground beef for a heartier dip.
- Mix in beans or top with pico de gallo, tomatoes, jalapeños, or cilantro for freshness.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat with a splash of milk in the microwave in short bursts.
- Not recommended for freezing, as the texture changes.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 160
- Sugar: 1g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 35mg
