Why You’ll Love This Recipe
If you’re a fan of cheesy, creamy dips, this Restaurant Style Queso will quickly become your go-to recipe. Made with white American cheese and pepper-jack cheese, it’s rich, flavorful, and perfectly smooth. This dip is customizable, so you can adjust the spice level to your liking by adding fresh diced jalapeños. Whether you’re serving it for a party, game day, or just a cozy night in, this queso will be a hit every time.
Ingredients
- 1 lb. sliced white American cheese (from the deli section, not Kraft Singles)
- 1 lb. pepper-jack cheese slices (two 8 oz. packages from the cheese section)
- 3½ cups whole milk
- Tortilla chips, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Add Ingredients to Slow Cooker: Place the slices of white American cheese and pepper-jack cheese in the slow cooker. Pour the milk over the cheese.
- Cook: Set the slow cooker to HIGH and cook for 2 hours, stirring occasionally. The queso is done when it is silky smooth and has no cheese stretch left. Make sure the cheese is hot to get to this consistency.
- Serve: Once the queso is ready, serve it hot with tortilla chips and enjoy!
Servings and Timing
- Servings: 10
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
(Note: You can prepare this queso dip quickly and let the slow cooker do all the work for you.)
Variations
- Spicy Queso: Add freshly diced jalapeños to increase the spice level. You can adjust the heat by adding more or less depending on your preference.
- Meat Lover’s Queso: For a heartier dip, brown some ground beef and stir it into the queso after it’s finished cooking.
- Veggie Queso: Add finely chopped tomatoes, onions, or bell peppers for extra flavor and texture.
Storage/Reheating
- Storage: Transfer any leftover queso to an airtight container and refrigerate for up to 3-4 days.
- Reheating: Reheat the queso in the microwave in 30-second intervals, stirring occasionally until it’s warmed through.
- Freezing: While you can freeze queso, the texture may change slightly upon thawing. To freeze, transfer the dip to a freezer-safe container and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use other types of cheese for this queso?
Yes, you can experiment with different cheeses, but the combination of white American and pepper-jack gives this queso its signature creamy texture and slight heat. You can try adding cheddar or Monterey Jack for a different flavor profile.
2. Can I make this queso without a slow cooker?
If you don’t have a slow cooker, you can make this queso on the stovetop. Simply melt the cheeses with the milk over low heat, stirring constantly until smooth.
3. How can I adjust the spice level of this queso?
To make the queso spicier, add more jalapeños, or use a spicier variety of peppers like serrano or poblano. For a milder queso, reduce the amount of pepper-jack cheese or leave out the jalapeños altogether.
4. Can I use skim or low-fat milk in this recipe?
While you can use skim or low-fat milk, the queso may not be as creamy as when made with whole milk. Whole milk helps achieve a rich, smooth consistency.
5. Can I make this queso ahead of time?
Yes, you can prepare the queso ahead of time and store it in the refrigerator. When ready to serve, reheat it in the microwave or on the stovetop, adding a little milk if needed to restore the smooth texture.
6. Can I add more milk if the queso is too thick?
Yes, you can add a little extra milk if the queso becomes too thick. Add it gradually and stir to reach your desired consistency.
7. Is this queso gluten-free?
Yes, this queso is naturally gluten-free, as it contains no wheat-based ingredients. Just make sure the cheese and milk you use are also gluten-free.
8. Can I use pre-shredded cheese instead of slices?
While pre-shredded cheese can be used, sliced cheese tends to melt better and results in a smoother queso. If you do use shredded cheese, ensure it’s a high-quality variety for the best result.
9. Can I make this queso in a larger batch?
Yes, you can easily double or triple this recipe for larger gatherings. Just make sure your slow cooker is large enough to accommodate the extra ingredients.
10. How long can I keep leftover queso?
Leftover queso can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat it thoroughly before serving.
Conclusion
This Restaurant Style Queso is the ultimate cheese dip, creamy and flavorful with just the right amount of spice. Whether you’re hosting a party or just enjoying a snack, it’s the perfect accompaniment to tortilla chips or anything Tex-Mex. With minimal effort and the help of your slow cooker, you can enjoy this delicious dip any time you like!
Restaurant Style Queso Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Restaurant Style Queso is a creamy, silky smooth Tex-Mex dip that’s perfect for any occasion. Made with white American cheese, pepper-jack cheese, and whole milk, this slow-cooked queso is rich, indulgent, and easy to make. Whether for game day, parties, or cozy nights, this dip will quickly become a crowd favorite!
Ingredients
1 lb. sliced white American cheese (from the deli section, not Kraft Singles)
1 lb. pepper-jack cheese slices (two 8 oz. packages from the cheese section)
3½ cups whole milk
Tortilla chips, for serving
Instructions
-
Add Ingredients to Slow Cooker: Place the white American and pepper-jack cheese slices in the slow cooker. Pour the milk over the cheese.
-
Cook: Set the slow cooker to HIGH and cook for 2 hours, stirring occasionally. The queso is done when it is silky smooth and free of cheese stretches.
-
Serve: Once the queso is smooth and hot, serve immediately with tortilla chips and enjoy!
Notes
Spicy Queso: Add diced jalapeños for extra spice.
Meat Lover’s Queso: Stir in browned ground beef for a heartier dip.
Veggie Queso: Add chopped tomatoes, onions, or bell peppers for a veggie-filled version.
Consistency Adjustments: If the queso is too thick, add a little more milk until you reach your desired consistency.
