Queso Dip Recipe

Temper cheese

In a medium bowl toss shredded white cheddar and Monterey Jack with cornstarch until evenly coated; set aside. This prevents separation and gives a smooth texture.

In a medium saucepan over medium-low heat combine whole milk and heavy cream. Heat until small bubbles form at the edge and steam rises (do not boil), about 4–5 minutes.

Lower heat to the lowest setting. Add the cream cheese cubes to the warm milk mixture and whisk until mostly melted and smooth, 2–3 minutes.

Add the shredded cheeses in handfuls, whisking constantly and allowing each addition to melt fully before adding the next. Keep the heat low to prevent graininess. Once all cheese is incorporated, keep warm on the lowest heat while preparing aromatics.

In a small skillet over medium heat melt the butter. Add the diced onion and cook until translucent and soft, about 4 minutes.

Add the minced garlic and diced jalapeños to the onion and cook, stirring, until fragrant and jalapeños soften, about 1–2 minutes. Add the drained diced green chiles and stir to combine and warm through, 1 minute more.

Transfer the cooked aromatics (onion, garlic, jalapeños, chiles) to the warm cheese sauce and stir to incorporate.

Stir in the ground cumin, smoked paprika, salt, and black pepper into the queso. Taste and adjust seasoning if needed.

Remove the saucepan from the heat and stir in the lime juice and chopped cilantro. If the dip is too thick, thin with up to 2 tablespoons warm milk; if too thin, return to very low heat and add a little more shredded cheese (tossed in cornstarch) to thicken, stirring until smooth.

Keep the queso warm for serving. If holding for longer than 20 minutes, transfer to a small slow cooker on warm or an oven-safe dish set over a pan of warm water to prevent skin forming. Stir occasionally.

Transfer queso to a serving bowl. Garnish with extra chopped cilantro and sliced jalapeños if desired.

Serve immediately with tortilla chips for dipping.