5 Ingredient White Queso Dip
No need to visit your favorite Mexican restaurant to enjoy a delicious queso dip! This creamy white queso dip only has five ingredients and is so easy to make.This makes about 3 cups of dip, perfect for most small dip crockpots.
Ingredients
- 1 pound white American cheese, cubed
- 12 ounces half and half
- 1 tablespoon jalapeno peppers, fresh, diced fine
- 1 tablespoon jalapeno juice, from jar of jalapeno slices
- 2 teaspoons taco seasoning
For garnish (optional)
- fresh jalapeno slices and/or fresh cilantro
- diced tomatoes
- crumbled queso fresco
Instructions
- In a medium saucepan, heat 2 teaspoons of olive oil over medium heat. Add fresh jalapenos and sauté for 2-3 minutes until they begin to soften.
- Add the jalapeno juice. Cook until it just starts to begin to boil, then turn the heat to low.
- Add the half and half and stir.
- Add the cheese and allow it to melt into the half and half on low heat. Whisk constantly to keep it from scorching, until melted through, 3-5 minutes.
- Remove from heat and add taco seasoning. Stir and taste.
- Serve warm with your favorite tortilla chips for dipping.
Notes
Yes, you can make this in the slow cooker! Just add all of the ingredients to your crockpot, then heat on low heat for 2-3 hours before serving.
If the dip is too thick, add a splash of milk or additional half and half. You may need to do this when reheating leftovers, it will thicken up in the fridge!
Serving: 1, Calories: 178kcal, Carbohydrates: 3g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 48mg, Sodium: 650mg, Potassium: 90mg, Fiber: 0.04g, Sugar: 2g, Vitamin A: 473IU, Vitamin C: 2mg, Calcium: 425mg, Iron: 0.3mg
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