Queso Dip Recipe

Combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Stir gently to combine. Let sit at room temperature for at least 10 minutes to allow flavors to marry while you prepare the queso.

Make a roux

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon all-purpose flour and whisk continuously for 30–60 seconds until the mixture is bubbly and slightly golden (this removes the raw flour taste).

Add dairy

Gradually whisk in 1 cup whole milk, smoothing lumps. Cook, whisking, until the mixture begins to thicken and coats the back of a spoon, about 3–4 minutes. Reduce heat to low.

Incorporate cheeses and sour cream

Lower the heat to very low. Add 4 oz softened cream cheese in small pieces, stirring until melted and incorporated. Stir in 1 cup sour cream until smooth. Add shredded Monterey Jack (1 cup) and shredded white cheddar (1 cup) a handful at a time, stirring after each addition until fully melted and smooth. Finally stir in 1/2 cup crumbled queso fresco or Cotija; it will soften but not fully melt, adding texture.

Season and finish

Whisk in 1 teaspoon chopped chipotle in adobo and 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust salt or chipotle for desired heat. Keep on the lowest heat — you want the queso to be warm and smooth but not boiling.

Transfer to baking dish (optional)

Preheat oven to 375°F (190°C) if you plan to bake and brown the top slightly. Pour the warmed queso into a small ovenproof baking dish or cast-iron skillet (about 1 to 1.5 quart). Smooth the top with a spatula.

If baking: place the baking dish in the preheated oven and bake 10–12 minutes until the edges are bubbly and the top begins to brown slightly. If not baking: skip this step and keep the queso warm on the stovetop over very low heat or in a warm slow cooker set to low.

Remove the queso from the oven or stovetop. Spoon the prepared pico de gallo over the center of the hot queso, leaving a rim of melted cheese visible around the edges. Sprinkle extra chopped cilantro over the top and serve immediately with 8 oz tortilla chips and lime wedges on the side.