Queso Dip Recipe

Warm the dairy

In a medium saucepan set over medium-low heat, combine the whole milk and half-and-half. Warm gently until small bubbles form at the edge and steam rises, about 4–6 minutes. Do not let it boil.

Melt cheeses

Reduce heat to low. Add the shredded white American cheese and shredded sharp cheddar in batches, stirring constantly with a heatproof spatula until each addition melts and the mixture becomes smooth. Add the softened cream cheese and whisk until fully incorporated and velvety, about 2–3 minutes.

Sauté aromatics

While the dairy is warming, heat a small skillet over medium heat and add the unsalted butter. When melted, add the diced onion and a pinch of salt; sauté until translucent and beginning to brown at the edges, about 4–5 minutes. Add the minced garlic and diced jalapeño and cook 30–45 seconds until fragrant.

Add spices and tomatoes

Stir in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, and chopped chipotle in adobo (if using). Cook 1–2 minutes to warm and bloom the spices, then remove from heat.

Combine with queso

Stir the sautéed aromatics and tomato mixture into the melted cheese pot. Mix thoroughly to combine. Keep the saucepan on the lowest heat setting to maintain a smooth dip (or move to a small slow cooker on the warm setting).

Season

Taste and season with kosher salt and freshly ground black pepper. If the dip is too thick, thin with up to 2 tablespoons warm milk, adding 1 tablespoon at a time and stirring until desired consistency is reached.

Finish and garnish the queso. Stir in the chopped cilantro and lime juice off the heat. Transfer the dip to a serving bowl or keep in a warm slow cooker to serve hot. Sprinkle crumbled cotija or queso fresco on top if desired.

Serve. Place tortilla chips around the bowl for dipping. Reheat gently over low heat and stir before serving if the queso thickens as it cools.