The secret to the creamiest, smoothest queso? A combination of cream cheese and American cheese will deliver the cheesy dip of your dreams.
Ingredients
1 cup whole or 2% milk, plus more as needed
4 ounces cream cheese, cut into 4 pieces
6 ounces American cheese, such as Cooper Sharp, sliced or shredded (not pre-shredded)
1 (4-ounce) can diced green chiles (do not drain)
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Pico de gallo, for serving (optional)
Tortilla chips, for serving
Instructions
Cook 1 cup whole milk and 4 ounces cream cheese cut into 4 pieces in a small saucepan over medium heat, whisking occasionally, until the cream cheese is melted and the mixture is simmering.
Working in 3 batches, whisk in 6 ounces sliced or shredded American cheese until the cheese is fully melted and the sauce is smooth, 2 to 3 minutes.
Whisk in 1 (4-ounce) can diced green chiles and their juices, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground cumin. Cook for 1 to 2 minutes so the flavors meld. If you’d like a thinner dip, whisk in more milk as needed to desired consistency.
Transfer to a serving bowl. Garnish with pico de gallo if desired. Serve immediately with tortilla chips.
