Queso Dip Recipe

Prepare cheese

Grate the cheddar and monterey jack and refrigerate until needed. Using finely grated cheese helps it melt smoothly and prevents clumping.

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute to make a roux; do not let it brown.

Slowly whisk in the whole milk and half-and-half, a little at a time, until smooth. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking often, until it thickens slightly, about 3–4 minutes.

Reduce heat to low. Add about one-third of the grated cheeses and whisk until melted and smooth before adding the remaining cheese in two additions, whisking until fully incorporated and velvety. Keep the sauce warm over low heat and stir occasionally to prevent sticking.

While making the base, heat a small skillet over medium heat and add 1 teaspoon neutral oil (or a small pat of butter). Add the minced onion and sauté until translucent, about 3–4 minutes.

Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant. Stir in the drained diced green chiles, ground cumin, smoked paprika, cayenne, kosher salt, and black pepper. Cook another 30 seconds to bloom the spices, then remove from heat.

Stir the sautéed aromatics into the warmed cheese sauce. Taste and adjust seasoning—add a little more salt or cayenne if you prefer extra heat.

If using chorizo: in the same small skillet, brown the crumbled chorizo until cooked through and slightly crisp, 4–6 minutes. Drain any excess fat on paper towels and stir the cooked chorizo into the queso right before serving.

Transfer the queso to a warmed serving bowl or small slow cooker set to low. Top with diced tomato and chopped cilantro. Serve with lime wedges for squeezing over individual portions.

Keep queso warm over low heat and stir occasionally. If it becomes too thick, stir in up to 2 tablespoons warm milk to loosen to desired consistency.