The Greatest Queso of All Time

1. 1

   Cook 1 cup whole milk and 4 ounces cream cheese cut into 4 pieces in a small saucepan over medium heat, whisking occasionally, until the cream cheese is melted and the mixture is simmering.

2. 2

   Working in 3 batches, whisk in 6 ounces sliced or shredded American cheese until the cheese is fully melted and the sauce is smooth, 2 to 3 minutes.

   2 min
3. 3

   Whisk in 1 (4-ounce) can diced green chiles and their juices, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground cumin. Cook for 1 to 2 minutes so the flavors meld. If you’d like a thinner dip, whisk in more milk as needed to desired consistency.

   1 min
4. 4

   Transfer to a serving bowl. Garnish with pico de gallo if desired. Serve immediately with tortilla chips.

Recipe Notes

1. 5

   Storage: Refrigerate leftovers in an airtight container for up to 4 days. Rewarm in a saucepan over medium-low heat, stirring occasionally, until heated through.