Spicy Queso Dip Recipe
topped with diced tomatoes and jalapenos served with corn tortilla chips
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Ingredients
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Queso Base
Spice & Aromatics
Topping
To Serve
Method
Prep
Grate the monterey jack and cheddar and set aside. Dice the roma tomatoes and remove seeds, finely dice two jalapeños (one for cooking, one for topping), finely dice the onion, mince the garlic, and chop the cilantro. Soften the cream cheese to room temperature.
Cook Aromatics
Sweat onion, garlic and jalapeño
Heat 1 teaspoon vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the minced garlic, the diced jalapeño (for the base), and crushed red pepper flakes. Cook 1 more minute until fragrant. Reduce heat to medium-low.
Make Roux & Dairy
Roux
Add the 2 tablespoons unsalted butter to the pan with the aromatics and let it melt. Stir in 2 tablespoons flour and cook, stirring, for 1 minute to eliminate raw flour taste.
Add milk and cream
Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, increasing heat to medium-low. Continue whisking until the mixture is smooth and begins to thicken, about 3–4 minutes. Keep the heat low so it doesn't boil.
Add cream cheese
Cut the 4 ounces softened cream cheese into pieces and whisk into the warm milk mixture until fully melted and smooth, about 2 minutes.
Finish Cheese Dip
Lower heat to the lowest setting. Gradually add the shredded monterey jack and cheddar, a handful at a time, stirring constantly until fully melted and smooth before adding more. This helps prevent graininess. Stir in 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, and 1/4 teaspoon smoked paprika. Taste and adjust seasoning if needed. Keep the dip warm on the lowest heat, stirring occasionally.
Topping & Serve
In a small bowl, combine the diced roma tomatoes, the 1/4 diced jalapeño reserved for topping, 1 tablespoon chopped cilantro, and 1/2 teaspoon fresh lime juice. Mix gently and season with a pinch of salt to taste.
Transfer the warm queso to a serving bowl. Spoon the tomato–jalapeño mixture evenly over the top. Garnish with a few extra cilantro leaves if desired and serve immediately with 8 oz corn tortilla chips and lime wedges on the side.