Choose your cooker:

• Double-boiler — Add all the ingredients into the top of a cold double-boiler. Turn heat to medium-low and heat through for 15-20 minutes, stirring often, until fully melted and well blended.
• Microwave – Into a microwave-safe bowl, add all ingredients at once. Nuke for 1 minute, stir. Nuke for another minute, stir. Keep stirring until smooth and combined. Avoid overheating.
• Slow-cooker –  Add all ingredients into a cold crock. Turn on medium-low and heat for two hours, stirring occasionally, until fully melted and combined. If keeping the dip in the slow-cooker, turn heat to Keep Warm or Low, and stir occasionally.
• Stovetop (pictured) – Add all ingredients into a cold saucepan. Turn heat to medium-low. Stir often, making sure nothing is sticking to the pan. Fully melted and combined queso should take about 15-20 minutes at medium-low on the stove.
• Spoon out queso dip into a serving bowl and top with chopped cilantro and queso fresco (I highly recommend this one-two punch of added flavor). Have plenty of tortilla chips on hand!
• Serve hot and reheat occasionally as needed, if it sticks around long enough!
• In queso emergency: When combining cheese with a liquid, it can seize up, just like chocolate. Bring these items to temperature at the same time so that you don’t “shock” the cheese. If it’s too thick and you need to add more liquid, don’t add it directly to the hot cheese mixture. Spoon out some of the hot cheese into a separate bowl and let sit for one minute.  To this bowl add desired amount of liquid a tablespoon or so at a time while stirring. Then stream this into the main pot while whisking briskly.
• Makes two cups.