ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
8 ounces white American cheese, shredded
4 ounces white cheddar cheese, shredded
1 cup half-and-half
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Chopped fresh cilantro, for garnish
Sliced jalapeños, for garnish
Tortilla chips, for serving
Heat olive oil in a saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and diced jalapeño, and cook for an additional 2 minutes.
Reduce heat to low and add shredded white American cheese, white cheddar cheese, half-and-half, ground cumin, and chili powder to the saucepan. Stir continuously until the cheese is melted and the mixture is smooth.
Season with salt and pepper to taste.
Transfer the queso dip to a serving bowl and garnish with chopped cilantro and sliced jalapeños.
Serve immediately with tortilla chips for dipping.
If you have any leftover White Queso Dip, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally to maintain the creamy texture.
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