Queso Dip Recipe

Prep cheese

Grate or finely tear the American and cheddar cheeses and toss the shredded cheddar with the cornstarch to prevent graininess and separation during melting.

In a medium saucepan set over medium-low heat, combine the whole milk and heavy cream. Warm the mixture until it is steaming and small bubbles begin to form at the edge — do not boil (about 3–4 minutes).

Reduce heat to low. Add about one-third of the American cheese and stir constantly with a rubber spatula until melted and smooth before adding more. Continue adding the American and cheddar in batches, stirring until each addition is fully incorporated. This slow melting prevents clumping and ensures a silky texture (4–6 minutes).

While the milk is warming, heat a small skillet over medium heat and melt the butter. Add the minced onion and cook, stirring occasionally, until translucent and softened (about 3–4 minutes). Add the minced garlic and minced jalapeño and cook another 30–45 seconds until fragrant.

Stir the cooked aromatics into the melted cheese base. Sprinkle in the ground cumin, smoked paprika, kosher salt, and black pepper. Stir thoroughly and taste; adjust salt or heat as desired. Keep the heat at very low to avoid breaking the sauce.

Fold in the drained fire-roasted tomatoes with green chiles and chopped pickled jalapeños, if using. Simmer gently on the lowest heat for 2–3 minutes to warm the tomatoes through and allow flavors to meld.

Remove the pan from heat. Stir in the chopped cilantro and lime juice. If the queso is thicker than desired, whisk in up to 2 tablespoons additional milk, 1 tablespoon at a time, until it reaches a dip consistency.

Transfer to a warmed serving bowl. Serve immediately with tortilla chips. If holding for a short time, keep over very low heat or in a small slow cooker on warm, stirring occasionally to prevent a skin from forming. Reheat gently if needed; avoid boiling to preserve creamy texture.