Mexican Restaurant-Style Cheese Dip

🌮 Mexican Restaurant-Style Cheese Dip (Queso Blanco)
Ingredients
½ lb (225 g) white American cheese or white melting cheese (Velveeta blanco, Land O’Lakes, or deli-sliced)
½–¾ cup milk (adjust for thickness)
1 tbsp butter
1 small garlic clove, finely minced (optional)
1–2 tbsp canned diced green chiles (or jalapeños, finely chopped)
¼ tsp ground cumin
Salt to taste
Optional: pinch of cayenne or paprika
Instructions
➊ Melt low and slow
Cut the cheese into small pieces. Add to a saucepan with the milk and butter. Heat on low, stirring constantly, until melted and silky smooth.
➋ Build the flavor
Stir in garlic (if using), green chiles, cumin, and a pinch of salt. Keep stirring until fully combined and creamy.
➌ Adjust & serve
If it’s too thick, add a splash of milk. Too thin? Let it simmer gently for a minute. Serve warm.
Tips for that restaurant magic
Always use low heat—high heat makes queso grainy
Stir constantly for ultra-smooth texture
Serve immediately or keep warm in a small slow cooker