Thick, melty, and with a slow jalapeño heat that builds as you eat, this queso dip is made from real cheese cooked down into cream rather than anything processed. The American cheese keeps it smooth; the jack adds body.
Ingredients
- 275 ml (1¼ cups) heavy cream
- 85 g (3 oz) American cheese
- 110 g (4 oz) jack cheese (shredded)
- 2 tsp jalapeno (minced)
- ½ tsp black pepper
- ½ tsp salt
Instructions
- 1Pour the heavy cream into a large pot. Bring to a boil over medium heat.
- 2Lower the heat to low.
- 3Add the American cheese and Monterey Jack, stirring continuously as they melt. Do not let the bottom scorch.
- 4Stir in the minced jalapeño.
- 5Continue cooking on low, stirring, until the cheese is fully melted and the dip is smooth.
- 6Remove from heat. Season with black pepper and salt.
- 7Let cool slightly before serving or transferring to a holding container.
Cook's Note
Keep the heat very low once the cheese goes in. Cheese proteins seize up and turn grainy at high heat, if you see the dip starting to separate, take it off heat immediately and whisk in a splash of cold cream.
Best Served With
Tortilla chips, soft pretzel, or drizzled over nachos.
Why This Recipe Works
American cheese has stabilizing salts added during processing that keep the fat from separating when it melts. Those additives hold the Monterey Jack together too, jack cheese melts beautifully but would break and turn oily on its own at high heat.
Make It Yours
- Stir in a handful of chorizo crumbles and pickled jalapeño before serving.
- Add a chipotle in adobo for a smokier version.
Leftover Strategy
Keeps refrigerated for 3–4 days. Reheat gently over very low heat, stirring often and adding a splash of cream to loosen.
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Pairing
Cold lager or iced tea.