Queso Dip Recipe

Shred or chop cheeses so they melt evenly. Finely dice fresh jalapeños (remove seeds if you prefer less heat) and dice the onion and tomato. Mince garlic and chop cilantro.

Sauté

In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and fresh diced jalapeños and cook another 1–2 minutes until fragrant but not browned.

Temper and thicken

Whisk the cornstarch into the milk until fully dissolved. Pour the milk and cream mixture into the saucepan with the aromatics and raise heat to medium-low. Add the cumin, smoked paprika, salt, and pepper and stir to combine. Warm the milk until it is steaming and small bubbles form at the edge, about 3–4 minutes; do not boil. Reduce heat to low.

Melt cheese

Add the chopped/shredded American and cheddar cheeses in small handfuls, stirring constantly and allowing each addition to melt into a smooth sauce before adding more. Continue stirring on low heat until the sauce is fully smooth and glossy, about 4–6 minutes. If the sauce is too thick, thin with up to 2 tablespoons of additional milk; if too thin, simmer gently for another minute to thicken.

Stir in the diced tomato, pickled jalapeños (if using), and lime juice. Taste and adjust seasoning with additional salt or a pinch of cayenne if more heat is desired.

Transfer the queso to a warm serving bowl. Sprinkle chopped cilantro over the top. Serve immediately with tortilla chips for dipping. If holding for a short time, keep the queso over the lowest heat setting or in a small slow cooker on the warm setting, stirring occasionally to maintain consistency.