Name: White Queso Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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In a skillet or medium sauce pan, heat half and half over medium-high heat until you see bubbles around the edges (but not boiling).

Stir in half of the American cheese and half of the fontina cheese; stir until melted.

Stir in remaining cheese until all cheese is melted.

Add chilis and taco seasoning. If your taco seasoning does not have salt in it, add 1 teaspoon of House Seasoning Blend; stir until combined.

Serve warm with cilantro and extra chilis for garnish.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Shred Your Cheese Fresh 🧀
Always shred Fontina and White American cheese from a block rather than using pre-shredded varieties, which contain anti-caking agents that prevent smooth melting and create a grainy texture.
Temper with Half and Half Gradually 🥛
Add the half and half slowly while whisking constantly over medium heat to prevent the cheese from breaking and ensure a silky, emulsified consistency that won't separate.
Toast Your Chilis First 🌶️
Lightly dry-toast the green chilis in a skillet for 1-2 minutes before adding them to deepen their flavor and reduce excess moisture that can water down your dip.
Layer Seasoning for Balanced Heat 🎯
Add taco seasoning blend first, then adjust spice level with fresh cilantro and additional green chilis at the end, allowing you to control the heat precisely without over-seasoning.
Keep It Warm in a Double Boiler 🔥
Transfer finished queso to a double boiler or slow cooker on low to maintain perfect serving consistency without scorching—this prevents the bottom from burning and keeps it dippable throughout your meal.