White Queso Dip
Game Day Food
Are you ready for the big game?
Whether you’re watching the Olympics, World Series, Super Bowl, or a recording of your kid’s peewee soccer game, food brings people together.
And with an MVP recipe like this deliciously warm and creamy queso dip–we call it Extra Point White Queso–you’ll earn giant kudos from your guests.
Ingredients for Homemade White Queso
This cheesy, creamy, packed-with-flavor homemade queso dip is always a hit. Grab these ingredients to make it–you’ll be glad you did!
- evaporated milk
- American cheese
- mozzarella cheese
- pickled jalapeños
- chili powder
- nutmeg (optional)
- red pepper flakes
- salt and pepper
- any garnishes you like
Is it Hard to Make White Queso From Scratch?
No. Making this incredible queso party dip is really quite simple.
Just remember a few simple things:
- Get the evaporated milk warm and whisk in the cornstarch. (Do you have a Rada Handi-Stir whisk? It’s sensational for ALL your whisking needs!)
- Add the cheese SLOWLY. This helps it melt smoothly. Be patient. This is the step that takes the longest, but it is SO IMPORTANT.
- Stir in the jalapeños and seasonings then transfer to a slow cooker to keep warm.
See? Easy and completely painless.
A Word About Cheese
American cheese. It’s the secret to creating that wonderfully smooth texture you expect in a really good queso. If you don’t want to use American cheese though, add a few ounces of cream cheese in its place. This helps to keep the cheese sauce from separating if you reheat it.
You can simply use only American cheese in your queso, but by adding another type of cheese you’ll get a more complex flavor. And extra creaminess.
Rada’s Cheese Knife is perfect for cutting soft and hard cheese. It’ll take on that block of soft American cheese like nobody’s business.
Mozzarella cheese. Our recipe uses mozzarella because of its mild flavor. Mozzarella is a stretchy, stringy melter so it works nicely here.
Please shred your own cheese when possible. Bags of pre-shredded cheese are convenient, but they contain preservatives to keep the shreds from clumping together. That means it won’t melt as nicely or as easily as the stuff you shred yourself. The little bit of extra time it takes will reward you with better queso.
Other cheese. You can customize your queso by replacing the mozzarella with other types of melty cheeses. Here are a few to consider:
- mild cheddar
- Monterey Jack
If there’s a game day in your future or you just need something to feed a gathering of friends or your family while binge-watching reruns, try this sensational warm dip.
There’s a fun little bonus recipe below for antipasto skewers too. They’re great because all the ingredients are speared neatly onto a skewer. Easy to hold and simple to eat.
Extra Point White Queso
INGREDIENTS (Serves a crowd)
1 (12 oz.) can evaporated milk
1 T. cornstarch
¾ lb. white or yellow American cheese, chopped
4 oz. shredded mozzarella cheese
3 T. pickled jalapeños
1½ tsp. chili powder
A pinch of nutmeg, optional
1½ tsp. red pepper flakes
¼ tsp. salt
¼ tsp. pepper
Tomatoes, jalapeños, cilantro and/or other garnishes
Tortilla chips for serving
In a small saucepan, heat the evaporated milk over medium-high heat; add the cornstarch and whisk to combine. Bring to a simmer and immediately reduce the heat to low.
Stir in a handful of American cheese. Gradually increase the heat to medium-low, whisking constantly until melted. Continue adding the American cheese by the handful, stirring constantly until melted before adding more cheese.
When all the American cheese is melted, add the mozzarella by the handful, stirring until melted before adding more.
Stir in the pickled jalapeños, chili powder, nutmeg if using, red pepper flakes, salt, and pepper. Transfer the mixture to a small slow cooker set to warm.
To serve, top with tomatoes, jalapeños, cilantro, and/or other ingredients you love. Serve with your favorite tortilla chips.
3 Cheers Antipasto Spears
INGREDIENTS (Servings vary)
In a big zippered plastic bag, mix ¼ C. olive oil, ¼ C. red wine vinegar, 1 tsp. orange zest, 2 T. orange juice, 1 tsp. dried rosemary (crushed), and 1 tsp. dried tarragon. Add ½ lb. mozzarella cheese (cubed), 2 (7.05 oz.) jars whole mushrooms (drained), ⅔ C. pimento-stuffed olives, ⅔ C. pitted Greek Kalamata olives, and ⅔ C. pitted ripe olives. Seal the bag, turn to coat, and chill overnight.
The next day, cook ½ (19 oz.) pkg. frozen cheese tortellini according to package directions; drain and cool. Drain and reserve the marinade from the chilled ingredients. Thinly slice ½ lb. hard salami; fold and push onto skewers alternately with olives, mushrooms, cheese, and cooled tortellini.
Arrange on a platter and drizzle with the reserved marinade.
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