Queso Dip
This queso dip is a creamy, cheesy, and flavorful recipe perfect for game days, parties, or casual snacking. It combines melty cheeses with spices and a hint of heat for a versatile and crowd-pleasing dip.
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped white onion
- 2 cloves garlic minced
- 1 jalapeño seeded and finely chopped (optional for less heat)
- 10 ounces diced tomatoes with green chilies drained
- 1 cup whole milk
- 8 ounces white American cheese shredded or cubed
- 4 ounces sharp white cheddar cheese shredded
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- salt to taste
- fresh cilantro chopped (for garnish)
- tortilla chips or fresh veggies for serving
Instructions
- Start by melting the butter in a medium saucepan over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until softened and translucent. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant but not browned.
- Next, stir in the drained diced tomatoes with green chilies, ground cumin, and smoked paprika. Cook for 2-3 minutes, allowing the flavors to meld and the mixture to warm through.
- Slowly add the whole milk to the saucepan, stirring constantly to combine. Heat the milk mixture until it is just about to simmer but not boiling. This gentle heat will help melt the cheese smoothly.
- Reduce the heat to low and add the shredded white American cheese and sharp white cheddar cheese in batches, stirring constantly to help the cheese melt evenly and create a creamy texture. Avoid high heat to prevent the cheese from separating.
- Once all the cheese has melted and the dip is smooth, taste and adjust the seasoning with salt as needed. Remove from heat and garnish with freshly chopped cilantro. Serve immediately with tortilla chips, sliced bell peppers, or your favorite dippers.
Equipment
- Medium Saucepan
- Spoon or spatula
Notes
Use whole milk or half-and-half for the creamiest consistency; avoid skim milk as it may result in a thinner dip. Shred or cube the cheese yourself for better melting; pre-shredded cheese often contains anti-caking agents that can affect texture. For a smoother dip, use an immersion blender after melting the cheese. Keep the heat low when melting cheese to avoid graininess or oil separation. You can add a splash of lime juice, chili powder, or cornstarch mixed with milk to customize the dip. Jalapeño can be omitted or seeded for less heat.