Queso Dip Recipe

Combine diced tomatoes, finely diced white onion, minced jalapeño, and chopped cilantro in a medium bowl.

Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir gently to combine.

Taste and adjust seasoning — add more lime or salt if needed. Refrigerate while you prepare the queso and chips to let flavors marry (at least 15 minutes).

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

In a large, heavy-bottomed skillet or Dutch oven, pour in 1 to 2 cups vegetable oil to come about 1/2 inch up the side. Heat over medium-high until oil registers 350°F (175°C) or a small tortilla piece sizzles immediately when added.

Working in batches of 8–10 wedges, carefully add tortilla wedges to hot oil in a single layer. Fry, flipping once, until golden brown and crisp, about 1 to 1.5 minutes per side.

Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet. Immediately sprinkle with 1 teaspoon kosher salt, tossing gently to distribute. Keep warm in a 200°F (95°C) oven while frying remaining chips.

Grate or cube the white American cheese if not pre-shredded. Place 2 cups cheese and 2 tablespoons softened cream cheese in a medium heavy-bottomed saucepan.

Warm the saucepan over low heat. Add 3 tablespoons whole milk and stir constantly with a heatproof rubber spatula or whisk to prevent sticking.

When cheese begins to melt, add 2 tablespoons diced green chiles, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Continue stirring until mixture is smooth and glossy, about 5–7 minutes. If too thick, add additional milk 1 teaspoon at a time to reach a smooth dipping consistency.

Taste and season with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 tablespoon fresh lime juice. Stir to combine.

Transfer queso to a small serving bowl or a shallow, oven-safe dish. Garnish with chopped cilantro. Keep warm over a very low heat or in a 175°F (80°C) oven until serving.

Assembly

Spoon a generous mound of pico de gallo into the center or side of the queso bowl, or serve pico on the side. Serve immediately with warm crispy chips for dipping.