White Queso Dip

Ingredients

• 8 oz Pepper Jack Cheese (sliced thin)
• 8 oz American Cheese (white, sliced thin)
• 12 fl oz Evaporated Milk (full‑fat, one 12‑oz can)
• 4 oz Diced Green Chilies (drained, one 4‑oz can)
• 0.5 tsp Ground Cumin (ground)
• 8 oz Tortilla Chips (for serving)

Instructions

1. Slice the cheeses

   Using a chef's knife and cutting board, slice the pepper jack and white American cheese into thin strips.

   Time: PT5M

2. Melt cheese with evaporated milk

   Place the sliced cheeses in a saucepan, pour in the evaporated milk, and stir over medium heat until the cheese is completely melted and the mixture is smooth.

   Time: PT8M

   Temperature: medium heat

3. Drain green chilies

   Open the can of diced green chilies, drain them using a colander, and set aside.

   Time: PT2M

4. Add chilies and cumin

   Stir the drained green chilies and ground cumin into the cheese‑milk mixture until evenly distributed.

   Time: PT2M

5. Transfer to serving bowl

   Pour the warm queso dip into a serving bowl, keeping it warm for immediate serving.

   Time: PT1M

6. Serve with tortilla chips

   Serve the dip alongside tortilla chips for dipping.

   Time: PT1M

Nutrition Facts

Calories

323

Protein

12g

Carbohydrates

10g

Fat

26g

Fiber

1g