Queso Dip (gf) Recipe

Name: Mexican Margaritas Bar & Grills Queso Dip (GF) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups sharp cheddar cheese, finely shredded; 1 cups monterey jack cheese, finely shredded; 4 oz cream cheese, softened; 1 cups whole milk; 0.5 cups heavy cream; 0.25 cups yellow onion, finely chopped; 1 each jalapeño, seeded and finely minced (leave some seeds for heat if desired); 2 cloves garlic cloves, minced; 0.5 cups tomato, seeded and finely diced; 1 tbs unsalted butter; 1 tsp all-purpose gluten-free flour blend (or cornstarch for thickening); 0.5 tsp cumin, ground; 0.25 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs lime juice, fresh; 2 tbs cilantro, chopped (optional garnish)

Inspired by Mexican Margaritas Bar & Grill

Time25m

Serves6

Make Queso Dip (gf) 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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Queso Base

3 cups sharp cheddar cheese, finely shredded

1 cups monterey jack cheese, finely shredded

4 oz cream cheese, softened

1 cups whole milk

1/2 cups Heavy cream

Aromatics & Veggies

1/4 cups yellow onion, finely chopped

1 each jalapeño, seeded and finely minced (leave some seeds for heat if desired)

2 cloves Garlic cloves, minced

1/2 cups tomato, seeded and finely diced

Seasoning & Finish

1 tbs Unsalted butter

1 tsp all-purpose gluten-free flour blend (or cornstarch for thickening)

1/2 tsp cumin, ground

1/4 tsp Smoked paprika

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs lime juice, fresh

2 tbs cilantro, chopped (optional garnish)

Method

Prep

Shred and measure

Finely shred the cheddar and Monterey Jack and measure 3 cups and 1 cup respectively. Soften the cream cheese to room temperature so it incorporates smoothly.

Seed the tomato and finely dice to yield about 1/2 cup. Finely chop the onion, mince the garlic, and finely mince the jalapeño (remove seeds for milder heat).

Cook Aromatics

In a medium saucepan or heavy-bottomed skillet over medium heat, melt 1 tablespoon unsalted butter until foaming. Add the chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes.

Add the minced jalapeño and garlic and cook for 30–45 seconds more, until fragrant, being careful not to brown the garlic.

Sprinkle in 1 teaspoon gluten-free flour blend (or cornstarch) and stir for 30 seconds to coat the aromatics; this will help the queso thicken slightly.

Make Queso Base

Slowly add 1 cup whole milk and 1/2 cup heavy cream to the pan, stirring to combine and scraping any browned bits. Warm the liquid over medium-low heat until small bubbles appear at the edge but do not boil (about 2–3 minutes).

Cut the softened cream cheese into small pieces and whisk into the warm milk mixture until fully melted and smooth.

Reduce heat to low. Gradually add the shredded cheeses in small handfuls, stirring constantly and allowing each addition to melt before adding the next. This prevents the cheese from seizing. Continue until all cheese is melted and the sauce is smooth, about 4–6 minutes.

Season and Finish

Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt/seasoning as needed.

Fold in the diced tomato and remove the pan from heat. Add 1 tablespoon fresh lime juice and stir to combine.

If the dip is too thick, thin with additional warm milk, 1 tablespoon at a time, until desired consistency is reached. If too thin, return to low heat and cook, stirring, until slightly thickened.

Transfer queso to a serving bowl, garnish with chopped cilantro if using, and serve warm with gluten-free tortilla chips or vegetables.