Queso Dip Recipe

Time25m
Serves6

jalapeños, tortilla chips

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Ingredients

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Base Cheese

Liquid & Thickener

Method

Prep

1

Prepare Ingredients

Shred or chop the cheeses so they melt evenly. Finely dice the onion, mince the garlic, and remove seeds and membranes from the fresh jalapeños if you want less heat, then finely dice. If using roasted red pepper, dice it. Measure milk, half-and-half, and cornstarch and have seasonings ready.

Cook Aromatics

2

In a medium saucepan over medium heat, add 1 tablespoon neutral oil or 1 tablespoon butter (not listed separately; use pantry oil/butter). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and diced fresh jalapeños and cook 1–2 minutes more until fragrant. If using roasted red pepper, stir it in now and cook 30 seconds.

Make Cheese Base

3

In a small bowl whisk the cornstarch into the whole milk until fully dissolved. Pour the milk mixture into the saucepan with the aromatics and bring to a gentle simmer over medium-low heat, stirring frequently. Let simmer 1–2 minutes to slightly thicken.

4

Reduce heat to low. Gradually add the shredded/chopped white American cheese and shredded cheddar in small handfuls, stirring constantly and allowing each addition to melt before adding more. Maintain low heat to prevent the cheese from separating. If the sauce becomes too thick, add up to 2 tablespoons additional milk at a time to reach a smooth, pourable dip consistency.

Season & Finish

5

Once all the cheese is melted and the dip is smooth, stir in ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust salt, pepper, or jalapeño heat as desired. Stir in the fresh lime juice to brighten the flavor.

6

Remove from heat and, if desired, fold in half of the chopped cilantro for a fresher herb flavor. Transfer the queso to a warmed serving bowl. Garnish with the remaining cilantro and optional pickled jalapeños for extra heat and acidity.

Serve

7

Serve the queso immediately with tortilla chips. If you need to hold the dip warm, place the bowl over a pan of simmering water or use a small slow cooker on the warm setting, stirring occasionally to maintain a smooth texture.