Queso Dip Recipe

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture is bubbly and slightly golden (this cooks the raw flour taste).

Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Continue whisking until smooth and beginning to steam but not boil, about 3–4 minutes.

Reduce heat to low. Gradually add the shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring constantly until fully melted and smooth. Keep the sauce warm on the lowest heat setting, stirring occasionally so it doesn’t scorch.

While making the roux (or in a separate skillet), warm a small skillet over medium heat and add 1 teaspoon butter or a light spray of oil. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and chopped jalapeños to the onion and cook 1–2 minutes more until fragrant. Sprinkle in the ground cumin, smoked paprika, salt, and black pepper and cook 30 seconds to bloom the spices. Remove from heat.

Stir the sautéed aromatics into the warm cheese sauce until fully incorporated. Taste and adjust salt and pepper if needed.

Fold in the drained diced tomatoes with green chiles, reserving a tablespoon for garnish if desired. Simmer the combined queso on very low heat for 2–3 minutes to meld flavors (do not boil).

Remove from heat. Stir in the chopped cilantro and lime juice. Keep warm until serving; if holding for more than 15–20 minutes, place the queso over the lowest setting or use a small slow cooker on the warm setting, stirring occasionally to maintain consistency.

Transfer the queso to a serving bowl. Top with reserved tomatoes and extra sliced jalapeños if you like more heat. Serve immediately with tortilla chips for dipping.

Leftovers: Cool to room temperature, transfer to an airtight container and refrigerate up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk, or in a microwave in 30-second bursts, stirring between intervals until smooth.