Oh yes…….this is sooooo good. And easy. The perfect match.
If you have ever been to any local Mexican restaurant and had the Chorizo Queso Dip, this is the dip. It’s a simple quick recipe, and thanks to Nikki over at www.penniesonaplate.com, the research for the best results was already done for me!(Check out her website, she has tons of great recipes!)
This recipes comes together in a snap. I used my 8-cup Pyrex measuring cup and it was the perfect vehicle for it. It gave me a cool handle for the minute-by-minute stirring, and held all the dip when it stared to bubble. It will look thin when it first comes out of the microwave, but as it cools it will thicken up. If you like the Chorizo dip from the Mexican restaurants, just brown and crumble as much chorizo as you would like, and stir it in at the end.
White Queso Dip
1 1/4 lb block White American Cheese, cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water
pinch of cumin (optional)
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve with tortilla chips or warm tortillas.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
*Recipe Note: White American cheese is found at most deli counters in your local grocery store.
*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.