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Queso Dip Recipe

Name: CHEVELANDs QUESO DIP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups white American cheese (or processed melting cheese); 1 cups sharp cheddar cheese, shredded; 1 cups whole milk; 0.5 cups half-and-half; 4 oz cream cheese, softened; 1 tbs cornstarch; 1 tbs butter; 0.5 cups yellow onion, finely diced; 2 cloves garlic, minced; 1 each jalapeño, seeded and finely diced (optional for heat); 1 cups canned diced tomatoes with green chiles (Rotel), drained; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp salt; 0.25 tsp black pepper; 1 cups cooked ground beef, seasoned (see directions) or taco meat; 1 cups carne asada, thinly sliced and chopped; 1 cups cooked chorizo (Mexican), crumbled; 2 tbs fresh cilantro, chopped; 1 each lime, cut into wedges; 2 tbs pickled jalapeños (optional)

Inspired by CHEVELAND

Time35m

Serves6

Add beef, asada or chorizo

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Ingredients

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Queso Base

2 cups white American cheese (or processed melting cheese)

1 cups sharp cheddar cheese, shredded

1 cups whole milk

1/2 cups half-and-half

4 oz cream cheese, softened

1 tbs Cornstarch

1 tbs Butter

Aromatics & Heat

1/2 cups yellow onion, finely diced

2 cloves Garlic, minced

1 each jalapeño, seeded and finely diced (optional for heat)

1 cups canned diced tomatoes with green chiles (Rotel), drained

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/4 tsp black pepper

Optional Proteins (choose one or more)

1 cups cooked ground beef, seasoned (see directions) or taco meat

1 cups carne asada, thinly sliced and chopped

1 cups cooked chorizo (Mexican), crumbled

Finishes & Garnish

2 tbs Fresh cilantro, chopped

1 each Lime, cut into wedges

2 tbs pickled jalapeños (optional)

Method

Queso Base

Grate or cube cheeses so they melt evenly. In a small bowl, toss shredded cheddar and cubed cream cheese with cornstarch to help prevent separation.

In a medium heavy-bottomed saucepan over medium heat, melt butter. Add milk and half-and-half and warm until steam appears but not boiling (about 3–4 minutes).

Reduce heat to low. Add the white American cheese in small handfuls, stirring constantly until fully melted and smooth.

Whisk in the cheddar and cream cheese/cornstarch mixture in batches, stirring until smooth and homogenous. Keep on very low heat to maintain a glossy, pourable consistency. If too thick, whisk in up to 2 tablespoons additional milk.

Aromatics & Heat

While the cheese warms, heat a skillet over medium heat with 1 tablespoon neutral oil or butter. Add the diced onion and cook until translucent, about 3–4 minutes.

Add the minced garlic and diced jalapeño and cook another 30–45 seconds until fragrant.

Stir in the drained diced tomatoes with chiles, ground cumin, smoked paprika, salt and black pepper. Cook 2–3 minutes to warm and meld flavors. Taste and adjust seasoning.

Spoon the aromatic mixture into the cheese pot and stir to combine. Keep the combined dip on the lowest heat setting, stirring occasionally to prevent scorching.

Optional Proteins (prepare and add)

Ground Beef (taco style)

In the same skillet used for aromatics (wipe if necessary), brown 1 lb ground beef over medium-high heat, breaking into crumbles. Season with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt and a pinch of black pepper. Drain excess fat and stir in 1/4 cup water; simmer 2 minutes. Measure out 1 cup to add to the queso.

Carne Asada

If using store-bought or pre-cooked carne asada, warm in a skillet until heated through, then chop or slice thinly. Use 1 cup chopped pieces. If starting raw, marinate flank or skirt steak 30 minutes (lime juice, garlic, cumin, salt, pepper) and grill to medium-rare, then rest and chop finely.

Chorizo

For Mexican chorizo, remove casings if needed and crumble into a skillet over medium heat. Cook until no pink remains and slightly crisp, about 6–8 minutes. Drain excess fat and measure 1 cup to add to queso.

Stir your chosen cooked protein (up to 1 cup) into the queso until evenly distributed and heated through. Keep the dip warm on lowest heat or transfer to a small slow cooker set to warm for serving.

Finishes & Serve

Taste the dip and adjust salt, pepper or a squeeze of lime to brighten. If dip becomes too thick while holding, whisk in 1–2 tablespoons of milk to loosen.

Transfer queso to a serving bowl or warm fondue pot. Garnish with chopped cilantro, pickled jalapeños if using, and serve immediately with tortilla chips, warm tortillas, or vegetables. Provide lime wedges on the side.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator up to 3 days. Reheat gently in a saucepan over low heat with a splash of milk, or in short bursts in the microwave, stirring between intervals.