Queso Dip Recipe

Name: Mexican Margaritas Bar & Grills Queso Dip Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups sharp cheddar cheese, grated; 1 cups monterey jack cheese, grated; 4 oz cream cheese, softened; 1 cups whole milk; 2 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 2 tsp garlic cloves, minced; 1 each jalapeño, seeded and finely diced (optional for heat); 0.5 cups roasted red bell pepper, finely diced (jarred or freshly roasted); 1 tbs all-purpose flour; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp black pepper; 1 tsp hot sauce (optional); 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice

Inspired by Mexican Margaritas Bar & Grill

Time25m

Serves6

Make Queso Dip Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese Base

2 cups sharp cheddar cheese, grated

1 cups monterey jack cheese, grated

4 oz cream cheese, softened

1 cups whole milk

Aromatics & Veggies

2 tbs Unsalted butter

1/2 cups yellow onion, finely diced

2 tsp Garlic cloves, minced

1 each jalapeño, seeded and finely diced (optional for heat)

1/2 cups roasted red bell pepper, finely diced (jarred or freshly roasted)

Seasoning & Thickening

1 tbs 00 bread flour

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/4 tsp black pepper

1 tsp hot sauce (optional)

Finish & Garnish

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

Method

Cheese Base

Grate and soften

Grate the sharp cheddar and monterey jack so they melt evenly. Leave the cream cheese at room temperature to soften while you prepare other ingredients.

Aromatics & Veggies

In a medium saucepan over medium heat, melt the unsalted butter. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes.

Add the minced garlic and diced jalapeño and cook 30–45 seconds until fragrant. Stir in the diced roasted red bell pepper and cook another 1 minute to warm through.

Seasoning & Thickening

Sprinkle the all-purpose flour over the aromatic mixture and cook, stirring constantly, for 1 minute to eliminate the raw flour taste. This will help thicken the dip.

Slowly whisk in the whole milk, bringing the mixture to a gentle simmer. Continue whisking until the mixture is smooth and slightly thickened, about 2–3 minutes.

Stir in ground cumin, smoked paprika, kosher salt, black pepper, and hot sauce (if using). Taste the base and adjust salt or heat as desired.

Cheese Incorporation

Lower the heat to low. Add the softened cream cheese in pieces to the warm milk base, whisking or stirring until fully melted and smooth.

Gradually add the grated cheddar and monterey jack, a handful at a time, stirring constantly and allowing each addition to melt before adding more. Maintain low heat to prevent the cheeses from seizing or becoming grainy.

If the dip seems too thick, stir in up to 2 more tablespoons of milk to reach desired consistency. If it is too thin, simmer very gently for a minute or two while stirring to reduce slightly.

Finish & Garnish

Remove the pan from heat. Stir in the fresh lime juice and chopped cilantro. Adjust seasoning with additional salt, pepper, or hot sauce to taste.

Transfer the queso to a warm serving bowl. Serve immediately with tortilla chips, soft pretzels, or roasted vegetables. Keep warm over a low double-boiler or in a small slow cooker on the 'warm' setting if serving for an extended period.