Description
This homemade queso dip is a creamy, cheesy delight perfect for parties and snacking. Featuring sharp cheddar and Monterey Jack cheeses, along with a hint of jalapeño and seasoned with cumin and chili powder, this easy Tex-Mex dip pairs wonderfully with tortilla chips, fresh veggies, or pretzels.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
Thickening & Milk
- 2 tablespoons all-purpose flour
- 1 cup whole milk
Cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Seasoning & Extras
- 1 (10 oz) can diced tomatoes with green chilies, drained
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt to taste
- Chopped cilantro and diced tomatoes for garnish (optional)
Instructions
- Sauté the aromatics: In a medium saucepan, melt the butter over medium heat. Add the diced onion and jalapeño and sauté for 3–4 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds.
- Create the roux: Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to combine and cook out the raw flour taste.
- Add the milk: Slowly whisk in the whole milk, continuing to whisk until the mixture is smooth and slightly thickened, about 3–4 minutes.
- Melt the cheese: Lower the heat and gradually add the shredded sharp cheddar and Monterey Jack cheeses, stirring constantly until fully melted and creamy.
- Season and combine: Stir in the drained diced tomatoes with green chilies, ground cumin, chili powder, and a pinch of salt. Cook for another 1–2 minutes, stirring occasionally to blend the flavors.
- Serve: Serve the queso dip warm, garnished with chopped cilantro and fresh diced tomatoes if desired. Enjoy with tortilla chips, pretzels, or fresh vegetables.
Notes
- Keep the dip warm in a slow cooker set to “warm” to serve at parties.
- For a spicier dip, leave the jalapeño seeds in or add a dash of hot sauce.
- You can substitute milk with half-and-half for an even creamier texture.
- This dip can be prepared in advance and gently reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 35 mg
