Con Queso Dip Recipe

Name: Heritage Commons Con Queso Dip Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs unsalted butter; 0.5 cup yellow onion, finely diced; 1 each jalapeño, seeded and finely diced; 2 tsp garlic cloves, minced; 2 tbs all-purpose flour; 1.5 cup whole milk; 0.25 cup evaporated milk; 1 cup canned diced tomatoes with green chiles (e.g., Rotel), drained; 2 cup sharp cheddar cheese, freshly grated; 1 cup Monterey Jack cheese, freshly grated; 2 oz cream cheese, softened; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh cilantro, chopped (optional); 1 tsp lime juice (optional); 4 cup tortilla chips, for serving

Inspired by Heritage Commons

Time30m

Serves6

Contains: Milk

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Ingredients

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Con Queso Dip

2 tbs Unsalted butter

1/2 cup yellow onion, finely diced

1 each jalapeño, seeded and finely diced

2 tsp Garlic cloves, minced

2 tbs 00 bread flour

1 1/2 cup whole milk

1/4 cup evaporated milk

1 cup canned diced tomatoes with green chiles (e.g., Rotel), drained

2 cup sharp cheddar cheese, freshly grated

1 cup Monterey Jack cheese, freshly grated

2 oz cream cheese, softened

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbs fresh cilantro, chopped (optional)

1 tsp lime juice (optional)

4 cup tortilla chips, for serving

Method

Con Queso Dip

Prepare aromatics

Melt the butter in a medium saucepan over medium heat. Add the finely diced onion and sauté until translucent and soft, about 5–6 minutes. Add the diced jalapeño and minced garlic and cook for another 1–2 minutes until fragrant, stirring frequently to prevent browning.

Make the roux

Sprinkle the all-purpose flour over the softened aromatics and whisk constantly for 1–2 minutes to cook out the raw flour taste and form a light roux. The mixture should bubble slightly but not brown.

Add milks and tomatoes

Gradually whisk in the whole milk until smooth, then whisk in the evaporated milk. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until it begins to thicken slightly, about 3–4 minutes. Stir in the drained diced tomatoes with green chiles.

Finish with cheeses

Lower the heat to low. Add the softened cream cheese and whisk until incorporated and smooth. Add the shredded sharp cheddar and Monterey Jack a handful at a time, stirring constantly until melted and fully combined. Keep the heat low to prevent the cheese from separating; do not boil once cheese is added.

Season and adjust

Stir in the ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning as needed. If desired, add the lime juice to brighten the flavor. If the dip is too thick, stir in up to 2 tablespoons of milk to reach desired consistency.

Serve

Transfer the queso to a warmed serving bowl. Garnish with chopped fresh cilantro if using. Serve immediately with tortilla chips for dipping. If you need to keep the dip warm, place the bowl over a low heat source or keep it in a warm oven (about 200°F / 95°C) for up to 30 minutes, stirring occasionally to maintain a smooth texture.