Sriracha Queso Dip + Chips Recipe

sauté aromatics

In a medium heavy-bottom saucepan over medium heat, melt the unsalted butter. Add the finely diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

make roux

Sprinkle the all-purpose flour over the aromatics and stir constantly for 1–2 minutes to cook the flour and remove the raw taste; the mixture will form a paste (roux).

add liquids

Slowly whisk in the whole milk, heavy cream, and chicken broth, starting with a splash to loosen the roux then adding the rest in a steady stream. Continue to whisk until smooth and beginning to thicken, about 3–5 minutes over medium heat.

incorporate cream cheese

Reduce heat to low and add the softened cream cheese in pieces, whisking until fully melted and incorporated into a smooth, glossy base.

temper and melt cheeses

With the heat on low, add about half of the shredded foundry cheese blend and the optional pepper jack, a handful at a time, stirring constantly and allowing each addition to melt before adding more. Once the first half is melted and smooth, add the remaining cheese and continue to stir until fully incorporated and the mixture is velvety. Avoid high heat to prevent graininess.

Stir in the sriracha sauce, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Taste and adjust sriracha (add up to 1–2 tbs more for extra heat) and salt. Keep the dip on low heat, stirring occasionally to maintain smoothness. If the queso becomes too thick, loosen with 1–2 tablespoons warm milk or broth.

Remove the queso from heat and stir in the fresh lime juice. Transfer to a serving bowl, sprinkle thinly sliced green onions and chopped cilantro (if using) over the top. Serve immediately while warm.

prepare chips (optional)

If using store-bought chips, arrange them on a platter. For extra freshness and crispness, heat 2 tbs neutral oil in a skillet over medium-high heat and quickly toss small batches of chips 20–30 seconds until warm and slightly blistered; drain on paper towels and season with a pinch of salt.

Serve the warm Sriracha Queso Dip with the prepared corn tortilla chips for dipping.