Queso Dip Recipe

Name: Cilantros Mexican Cuisine Mandevilles Queso Dip Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 1 cups half-and-half; 2 tbs unsalted butter; 2 tbs all-purpose flour; 8 oz white American cheese, shredded or chopped; 4 oz sharp cheddar cheese, shredded; 4 oz mild green chiles, drained and chopped; 1 jalapeño, seeded and finely chopped; 1 tsp garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground cayenne pepper; 1 tbs fresh lime juice; 1 tsp sea salt; 1 tsp freshly ground black pepper; 2 tbs fresh cilantro, chopped; 0.5 cups diced tomatoes (or pico de gallo), optional; 10 oz tortilla chips, for serving

Inspired by Cilantros Mexican Cuisine Mandeville

Time25m

Serves6

Small or Large

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Queso Base

1 cups whole milk

1 cups half-and-half

2 tbs Unsalted butter

2 tbs 00 bread flour

8 oz white American cheese, shredded or chopped

4 oz sharp cheddar cheese, shredded

Flavor & Heat

4 oz mild green chiles, drained and chopped

1 jalapeño, seeded and finely chopped

1 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp ground cayenne pepper

Acidity & Seasoning

1 tbs Fresh lime juice

1 tsp sea salt

1 tsp freshly ground black pepper

Finish & Garnish

2 tbs Fresh cilantro, chopped

1/2 cups diced tomatoes (or pico de gallo), optional

10 oz tortilla chips, for serving

Method

Queso Base

Warm the dairy

In a medium heavy-bottomed saucepan set over medium heat, combine whole milk and half-and-half. Warm until it is steaming but not simmering (small bubbles will form at the edges), about 3–4 minutes.

Make a roux

In a separate small skillet or in the same saucepan pushed to one side, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is fragrant and starts to turn a pale golden color. This cooks out the raw flour taste.

Combine roux and dairy

Slowly whisk the warmed milk mixture into the roux in a steady stream until smooth and slightly thickened. Continue to cook over medium-low heat, stirring frequently, until the sauce coats the back of a spoon, about 3 minutes.

Melt the cheeses

Reduce heat to low. Add the white American cheese (chopped or shredded) a handful at a time, stirring constantly until each addition melts fully before adding more. Once mostly smooth, add the shredded sharp cheddar and stir until fully incorporated and the sauce is glossy and smooth. Avoid boiling after cheese is added to prevent graininess.

Flavor & Heat

Stir in the drained chopped green chiles, finely chopped jalapeño, and minced garlic into the melted cheese mixture. Add the ground cumin, smoked paprika, and cayenne pepper. Taste and adjust the heat — add more cayenne or chopped jalapeño if you prefer hotter. Keep the heat on low and stir for 1–2 minutes to meld flavors.

Acidity & Seasoning

Remove the queso from the heat and stir in the fresh lime juice, sea salt, and freshly ground black pepper. Taste and adjust seasoning as needed — a pinch more salt or another 1/2 tablespoon of lime juice can brighten the dip.

Finish & Garnish

Transfer the queso to a warm serving bowl or small slow cooker set to low to maintain a creamy temperature. Sprinkle chopped cilantro and the optional diced tomatoes or pico de gallo on top. Serve immediately with tortilla chips.

If the queso thickens as it sits, thin it with small splashes of warm milk and stir until smooth. Keep warm and stir occasionally while serving.