Trio Dip Recipe

Make roux and aromatics

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook 30 seconds until fragrant. Stir in the flour and cook 30–45 seconds, whisking, to form a blond roux.

Add dairy and melt cheese

Gradually whisk in the milk and heavy cream, smoothing any lumps. Bring to a gentle simmer (do not boil) and cook 2–3 minutes until slightly thickened. Reduce heat to low and add the cream cheese; whisk until incorporated.

Finish queso

Add the shredded/diced American cheese and shredded cheddar a handful at a time, stirring until melted and smooth between additions. Stir in diced green chiles, ground cumin, hot sauce (if using), salt, and pepper. Keep warm on the lowest heat, stirring occasionally. If the queso is too thick, thin with up to 2 tablespoons milk.

Halve and pit the avocados; scoop flesh into a medium bowl. Add lime juice immediately and mash with a fork to your preferred texture (chunky or smooth).

Fold in the finely diced red onion, minced jalapeño, chopped cilantro, diced tomato (if using), minced garlic, kosher salt, and black pepper. Taste and adjust seasoning and lime juice as needed. Cover tightly with plastic wrap pressed to the surface and refrigerate until serving to prevent browning.

Core the tomatoes and roughly chop. Combine the tomatoes, chopped white onion, jalapeño, garlic clove, and cilantro in a food processor or blender. Pulse 6–8 times for a chunky texture, or longer for a smoother salsa. Alternatively, finely dice and mix by hand for traditional pico-style salsa.

Transfer to a bowl and stir in lime juice, ground cumin, kosher salt, black pepper, and olive oil (if using). Taste and adjust salt, lime, or heat. Let sit at room temperature 15–20 minutes to allow flavors to meld, then refrigerate until ready to serve.

Spoon the warm queso into one section of a shallow serving platter or three small bowls. Place the guacamole in a second section and the house-made salsa in a third, arranging them side-by-side to present the trio.

Garnish each dip with a few cilantro leaves and serve immediately with tortilla chips and lime wedges. Reheat queso gently if it cools and thickens before serving (microwave in 15–20 second increments, stirring between).