Queso Dip Recipe

Name: Taco Libre North St. Augustines Queso Dip Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 0.5 cups heavy cream; 2 cups shredded sharp cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 tbs cornstarch; 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 2 cloves garlic cloves, minced; 3 tbs pickled jalapeños, finely chopped (drain well); 0.25 cups diced roasted red bell pepper (optional); 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 1 tbs lime juice; 2 tbs fresh cilantro, chopped; 1 tsp hot sauce (optional)

Inspired by Taco Libre North St. Augustine

Time30m

Serves6

Make Queso Dip Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Queso Base

1 cups whole milk

1/2 cups Heavy cream

2 cups shredded sharp cheddar cheese

1 cups shredded Monterey Jack cheese

1 tbs Cornstarch

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Aromatics & Add-ins

2 tbs Unsalted butter

1/2 cups yellow onion, finely diced

2 cloves Garlic cloves, minced

3 tbs pickled jalapeños, finely chopped (drain well)

1/4 cups diced roasted red bell pepper (optional)

Seasoning & Finish

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1 tbs ReaLime juice

2 tbs Fresh cilantro, chopped

1 tsp hot sauce (optional)

Method

Prep

Shred cheeses & measure

Shred the cheddar and Monterey Jack if not pre-shredded. Toss shredded cheeses with the cornstarch in a medium bowl until evenly coated — this helps prevent clumping and graininess when melted.

Finely dice the onion, mince the garlic, chop jalapeños and cilantro, and measure remaining ingredients.

Cook aromatics

Heat a medium, heavy-bottomed saucepan over medium heat. Add the unsalted butter and let it melt until foaming but not browned.

Add the diced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the chopped pickled jalapeños and diced roasted red pepper (if using) and cook 1 minute more to warm and bloom the flavors.

Make queso base

Lower heat to medium-low. Pour in the whole milk and heavy cream and warm until small bubbles form at the edge of the pan (do not boil).

Add the ground cumin and smoked paprika and whisk to combine. Taste the warm milk mixture and add 1/4 tsp salt if desired (remember cheese will add salt).

Gradually add the coated shredded cheeses in small handfuls, stirring constantly with a heatproof spatula or whisk. Allow each addition to melt and incorporate before adding the next. Maintain a gentle simmer — do not let the mixture boil, which can separate the cheese.

If the cheese seems too thick or grainy, add up to 2–4 tablespoons additional warm milk, a tablespoon at a time, whisking until smooth.

Finish & season

Once all cheese is fully melted and the dip is smooth and creamy, stir in the lime juice, remaining 1/2 tsp salt (if needed), black pepper, and hot sauce if using. Taste and adjust seasoning.

Remove from heat and fold in chopped cilantro, reserving a little for garnish if desired.

Transfer queso to a warmed serving bowl. Garnish with extra chopped jalapeño slices, cilantro and a light dusting of smoked paprika.

Serve & store

Serve immediately with tortilla chips, warm flour tortillas, or vegetable sticks. Keep the queso warm over very low heat or in a small slow cooker set to warm for parties.

To store: cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat gently on the stovetop over low heat, stirring, or in short bursts in the microwave, adding a splash of milk to loosen as needed.