White Queso Dip

Restaurant Style

• Kraft White American Singles - 6oz (7-8 slices) *

• Monterey Jack cheese - 4oz (Half a block of packaged cheese)

• Chopped Green Chilis - 1/2 a small can or to taste (drained)

• Evaporated Milk - 1/2 cup

• Butter - 1 tablespoon

• Tortilla Chips - one bag for serving

1. Add cheeses, butter, and evaporated milk to a medium saucepan or crockpot on medium-low heat.

2. Stir continuously to keep the fat from separated. 

3. Drain the can of chilis and add to the pot. 

4. Adjust thickness by adding cheese or evaporated milk in small quantities. 

5. Serve when smooth. 

• *The packaged sliced cheese contains a preservative that is crucial to the silky consistancy. Do not substitude with deli cheese. 

• Add a teaspoon of cumin for additional flavor