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Ingredients
– 1 cup (115g) white American cheese, shredded
– 1/2 cup (115g) Monterey Jack cheese, shredded
– 1/4 cup (55g) half-and-half or heavy cream
– 1 tablespoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh cilantro (optional)
– 1 jalapeño pepper, diced (optional)
Instructions
1. Melt the cheese: In a medium saucepan, melt the white American cheese and Monterey Jack cheese over medium heat, stirring constantly.
2. Add the half-and-half: Once the cheese is melted, add the half-and-half or heavy cream. Stir until the mixture is smooth and creamy.
3. Add the spices: Add the paprika, cayenne pepper (if using), salt, and black pepper. Stir until well combined.
4. Transfer to a serving dish: Transfer the queso dip to a serving dish or a warm fondue pot.
5. Garnish with cilantro and jalapeño: Garnish with chopped fresh cilantro and diced jalapeño pepper (if using).
6. Serve and enjoy: Serve the queso dip with tortilla chips, veggies, or use it as a dip for your favorite Mexican dishes.
Tips and Variations
– Use a combination of cheeses, such as cheddar, pepper jack, or Colby jack, for a unique flavor.
– Add some diced onions, bell peppers, or cooked chorizo to the queso dip for extra flavor.
– Use Greek yogurt or sour cream instead of half-and-half for a tangier queso dip.
– Experiment with different types of peppers, such as diced Anaheim or Poblano peppers, for added flavor.