Queso Dip Recipe

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Once foaming subsides (about 1 minute), add the all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale golden and smells slightly toasty. This cooks out the raw flour taste.

Add dairy

Gradually whisk in the whole milk until smooth, then whisk in the half-and-half. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Incorporate cream cheese

Reduce heat to low and add the softened cream cheese in small pieces, whisking until fully melted and incorporated and the sauce is smooth.

Melt the cheeses

Remove the saucepan from direct heat (or keep on the lowest setting) and add the shredded white cheddar and monterey jack in batches, stirring constantly until fully melted and smooth to prevent graininess. Keep the sauce warm over the lowest heat, stirring occasionally.

While the cheeses are melting (or in a small bowl beforehand), finely mince the chipotle peppers in adobo and mix with 1 teaspoon adobo sauce. In a small skillet over medium-low heat, add 1 teaspoon neutral oil (optional) and sauté the minced garlic just until fragrant (15–20 seconds). Add the minced chipotle mixture, ground cumin, smoked paprika, kosher salt, and black pepper; cook together for 30–45 seconds to bloom the spices and remove any raw garlic taste.

Combine with queso

Stir the warmed chipotle-spice mixture into the melted cheese sauce. Taste and adjust heat/ smokiness: add up to another 1/2 tablespoon minced chipotle for more heat, or more adobo sauce for smokiness. Stir in the fresh lime juice to brighten the flavor.

Keep the queso over very low heat or transfer to a small slow cooker or insulated serving bowl to maintain temperature. If the dip is too thick, thin with 1–4 tablespoons warm milk, adding a tablespoon at a time until desired consistency is reached.

Just before serving, fold in half of the chopped cilantro and top with the remaining cilantro, diced roma tomato (if using), and sliced green onions. Serve immediately with tortilla chips.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring and thinning with a splash of milk as needed.