Queso Dip Recipe

Make a roux

In a medium saucepan set over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1 to 2 minutes until it becomes bubbly and lightly golden (this cooks out the raw flour flavor).

Add liquids

Slowly pour in the whole milk and heavy cream while whisking to prevent lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 3–4 minutes until the mixture thickens enough to coat the back of a spoon.

Incorporate cream cheese

Reduce heat to low and add the softened cream cheese in chunks. Whisk until completely melted and smooth, about 1–2 minutes.

Melt cheeses

Gradually add the shredded sharp cheddar and monterey jack one handful at a time, stirring continuously until each addition melts and the sauce is smooth and glossy. Keep heat low to avoid grainy separation.

Sauté aromatics

While the base is warming, heat a small skillet over medium heat and add a teaspoon of butter or a splash of oil (optional). Add the diced fresh jalapeños (from the 2 count) and finely diced yellow onion. Sauté for 3–4 minutes until the onion is translucent and the jalapeños soften. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine with queso

Stir the sautéed jalapeño-onion-garlic mixture into the melted cheese base. Add the chopped pickled jalapeños and the drained diced tomatoes with green chilies (if using). Stir to combine and warm through for 1–2 minutes.

Add the ground cumin, smoked paprika, kosher salt, and freshly ground black pepper to the queso. Stir well and taste. Add the lime juice and adjust seasoning as needed—add more salt or a squeeze more lime for brightness.

Transfer the queso dip to a serving bowl or a warm crock. Sprinkle chopped cilantro and sliced green onions on top if using. Serve immediately with tortilla chips, warm tortillas, or as a sauce for nachos. Keep over very low heat or in a small slow cooker set to warm if serving for an extended period; stir occasionally to maintain smooth texture.