Queso Dip Recipe

Warm the dairy

In a medium saucepan set over medium heat, combine the whole milk and heavy cream. Warm until steam begins to rise and small bubbles form around the edge, about 3–4 minutes. Do not boil.

Make a roux

In a separate heavy-bottomed skillet or the same saucepan used for warming, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1–2 minutes until the mixture becomes fragrant and pale golden (this cooks the raw flour taste).

Combine roux and dairy

Slowly pour the warmed milk/cream mixture into the roux while whisking continuously to avoid lumps. Continue to cook and whisk until the mixture thickens slightly into a smooth béchamel, about 2–3 minutes.

Add cheeses

Reduce heat to low. Add the shredded sharp cheddar and Monterey Jack a handful at a time, stirring until each addition melts and creates a smooth sauce. If the sauce becomes too thick, whisk in up to 2 tablespoons of extra milk to reach desired consistency.

Incorporate cream cheese and chiles

Once the cheeses are melted and smooth, add the softened cream cheese and the drained diced green chiles. Stir until the cream cheese is fully incorporated and the chiles are evenly distributed.

Season

Stir in the minced garlic, ground cumin, smoked paprika, kosher salt, black pepper, and hot sauce if using. Cook on low for 2–3 minutes to let the flavors meld, stirring frequently so nothing sticks to the bottom.

Brighten and serve

Remove the queso from heat and stir in the fresh lime juice and half of the chopped cilantro. Transfer the dip to a warm serving bowl.

Garnish the top with the remaining cilantro, diced tomato and sliced jalapeño if using. Serve immediately with tortilla chips, warm flour tortillas, or vegetable dippers.

To keep warm for a party, place the queso in a small slow cooker on the lowest setting or in a heatproof bowl set over a pan of barely simmering water, stirring occasionally to maintain consistency.