Queso Dip Recipe

Make a slurry

In a small bowl, whisk the cornstarch into 1/4 cup of the whole milk until fully dissolved and smooth; set aside.

In a medium saucepan over medium-low heat, combine the remaining milk and half-and-half. Warm until it is steaming and small bubbles form at the edge (do not boil), about 4–5 minutes.

Add the cubed cream cheese to the warmed milk and whisk until it begins to break down, about 2 minutes.

Whisk in the cornstarch/milk slurry and continue to cook, stirring constantly, until the mixture slightly thickens, about 1 minute.

Reduce heat to low. Gradually add the shredded cheddar and Monterey Jack, a handful at a time, whisking until smooth before adding more to prevent clumping. Continue until all cheese has melted and the sauce is smooth, about 3–5 minutes.

While the milk heats (or in a separate skillet), melt the butter in a 10-inch skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and diced jalapeño to the onion and cook for 30–45 seconds until fragrant.

Stir in the drained diced tomatoes with chiles, ground cumin, smoked paprika, hot sauce (if using), salt, and pepper. Cook together for 1–2 minutes to marry the flavors and warm the tomatoes.

Pour the aromatic mixture into the cheese sauce and stir thoroughly to combine. Keep the pot on low heat and stir occasionally until the queso is hot and uniformly blended, about 2–3 minutes. Taste and adjust salt, pepper, or hot sauce as needed.

Remove the queso from heat. Stir in the lime juice and half of the chopped cilantro.

Transfer the queso to a serving bowl or a warm small slow cooker to maintain dipping temperature. Garnish with the remaining cilantro and diced green onion.

Serve immediately with tortilla chips, warm soft pretzels, or fresh vegetable sticks. If reheating, do so gently over low heat or in 20–30 second intervals in a microwave, stirring between intervals to maintain smoothness.