All The Dips W/ Chips Recipe

Prep

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Finely dice the red onion, jalapeño (remove seeds for milder heat), and tomato if using. Chop the cilantro.

Mash the avocado with a fork to your desired texture (chunky or smooth). Add the diced onion, jalapeño, tomato, and cilantro.

Squeeze the juice of 1 lime over the mixture. Season with 1 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt or lime as needed.

Cover tightly with plastic wrap pressed directly onto the surface to minimize browning, or transfer to an airtight container. Chill until serving (can be made up to 4 hours ahead).

Roast

Preheat broiler or set a heavy skillet on high heat. Halve the tomatoes and remove cores. Quarter the red bell pepper and remove seeds. Toss tomatoes, pepper, halved onion, garlic cloves, and whole jalapeño with 1 tbsp olive oil and a pinch of salt.

Place vegetables on a rimmed baking sheet and broil about 6–10 minutes, turning once, until skins are charred and softened. If using a skillet, cook over high heat, turning occasionally, until charred on all sides. Remove and let cool slightly.

Peel the garlic. Transfer roasted tomatoes, pepper, onion, peeled garlic, and jalapeño (seeded if desired) to a blender or food processor. Add 2 tbsp cilantro, juice of 1/2 lime, 1 tsp kosher salt, and 1/4 tsp ground cumin.

Pulse until you reach your preferred consistency — chunky or smooth. Taste and adjust salt, lime, or heat. Transfer to a bowl and chill briefly or serve warm.

Prep

Finely dice the 1/4 yellow onion and mince the 1 garlic clove. Seed and finely chop the 1/2 jalapeño (leave seeds for more heat). Shred the Monterey Jack if not pre-shredded and cut the American cheese into small cubes for easier melting.

Make roux

In a medium saucepan over medium heat, melt 1 tbsp butter. Add 1 tbsp flour and whisk for 30–60 seconds to cook the raw flour taste, forming a light roux.

Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream, bringing to a gentle simmer. Continue stirring until the mixture thickens slightly, about 2–3 minutes.

Add the diced onion and cook 2–3 minutes until softened. Stir in minced garlic and chopped jalapeño and cook another 30–60 seconds until fragrant.

Reduce heat to low. Gradually add the cubed American cheese and shredded Monterey Jack in small handfuls, stirring until each addition melts and creates a smooth sauce.

Stir in 1/4 tsp ground cumin, 1 tsp hot sauce, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally. If queso is too thick, thin with up to 2–4 tbsp milk.

Transfer to a warmed serving bowl. Garnish with reserved chopped jalapeño or cilantro if desired.

Place guacamole, roasted red salsa, and queso in separate bowls and arrange on a platter with tortilla chips. Add lime wedges and extra cilantro for garnish.

Recommend serving immediately: queso warm, guacamole and salsa at room temperature or chilled. Reheat queso gently over low heat or in short bursts in a microwave, stirring between intervals.