Queso Dip Recipe
Make Queso Dip Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Cheese Sauce
Flavor & Heat
Finish & Garnish
To Serve
Method
Base Cheese Sauce
- 1
Warm milk and cream
In a small saucepan, combine 1 cup whole milk and 1/2 cup heavy cream and warm over medium-low heat until steaming but not boiling (about 3–4 minutes). Keep warm.
- 2
Make roux
In a medium heavy-bottomed saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture turns lightly golden, forming a smooth roux.
- 3
Add warm dairy
Slowly whisk the warmed milk/cream into the roux in a steady stream to avoid lumps. Continue whisking until the mixture thickens and is smooth, about 2–3 minutes.
- 4
Add cream cheese
Lower heat to medium-low and add 3 ounces softened cream cheese in pieces. Whisk until completely melted and incorporated, producing a glossy sauce (about 1–2 minutes).
- 5
Melt shredded cheeses
Gradually add 1 cup grated sharp cheddar and 1 cup grated Monterey Jack, a handful at a time, stirring continuously until fully melted and smooth. Do not let the sauce boil once cheese is added or it may become grainy.
Flavor & Heat
- 6
Stir in drained 3/4 cup diced tomatoes with green chiles and 2 tablespoons finely chopped pickled jalapeños into the cheese base. Mix until evenly distributed.
- 7
Add seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and taste; adjust salt or heat as desired.
- 8
Simmer briefly on low heat for 2–3 minutes to allow flavors to meld, stirring frequently so the sauce remains smooth. If the dip is thicker than desired, thin with up to 2 tablespoons warm milk, whisking to combine.
Finish & Serve
- 9
Finish with brightness: remove the pot from heat and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro.
- 10
Transfer queso to a heatproof serving bowl. Top with extra diced jalapeño or sliced pickled jalapeños if using.
- 11
Keep warm while serving: if serving at a party, place the bowl over a small candle or use a slow cooker on low to maintain a creamy texture. Stir occasionally; if it thickens, loosen with splashes of warm milk.
- 12
Serve immediately with 8 ounces tortilla chips for dipping.