Method

Filling & Cheese

Soften and mix cheeses

Place the cream cheese in a medium mixing bowl and beat with a fork or small whisk until smooth. Stir in the sour cream until fully incorporated and creamy.

Combine shredded cheeses

Add the shredded mozzarella and provolone to the bowl and fold gently to combine into an even cheesy mixture. Set aside.

Onions & Aromatics

Prep and cook scallions (optional)

Reserve about 1 tablespoon of the sliced green parts for garnish. Heat a small nonstick skillet over medium with the olive oil (optional). Add the white parts of the scallions and sauté, stirring, for 1–2 minutes until softened but not browned. Add the minced garlic and cook 20–30 seconds until fragrant. Remove from heat and let cool slightly. If you prefer a raw, bright onion flavor, skip the sauté and use the scallions raw.

Fold scallions into cheese

Stir the cooked (or raw) white scallion pieces and most of the sliced green parts into the cheese mixture, reserving the tablespoon of green tops for garnish.

Spices & Seasoning

Add the kosher salt, black pepper, ground cumin, smoked paprika and red pepper flakes to the cheese-and-onion mixture. Fold gently and taste; adjust salt and heat to preference. The spices should be evenly distributed through the cheese.

Finish & Serving

If serving warm: preheat oven to 350°F (175°C). Transfer the queso mixture to a small ovenproof dish (8-inch round or similar). Sprinkle the reserved green onion tops and chopped cilantro/parsley over the top. Bake 10–12 minutes until bubbly and slightly golden on top. Serve immediately with lime wedges and tortilla chips, toasted bread or crackers.

If serving room temperature/dip: transfer the mixture to a serving bowl, garnish with reserved green onion tops and chopped herbs, and serve with chips or bread. For a quick broil finish, place under a hot broiler 1–2 minutes to brown the top—watch closely to avoid burning.

Storage: refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a microwave in 30-second increments or in a 325°F (160°C) oven until warmed through.

#13 Queso Y Cebolla Recipe