Queso Dip Recipe

Prepare produce

Seed and finely dice the jalapeños (leave seeds if you want more heat). Finely dice 1/4 cup yellow onion and mince 1 tsp garlic. Shred cheeses if not pre-shredded and soften the cream cheese to room temperature.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and diced jalapeños and cook 1–2 minutes more until fragrant, stirring so garlic does not burn.

Stir in 2 tsp all-purpose flour and cook 30–45 seconds to remove raw flour taste, stirring constantly.

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream to the pan, starting with a few tablespoons to smooth the roux, then add the rest. Increase heat to medium-high and bring to a gentle simmer while whisking so mixture thickens, about 2–3 minutes.

Reduce heat to low. Add 2 oz softened cream cheese and whisk until fully incorporated and smooth.

Gradually add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack, a handful at a time, stirring constantly until melted and the sauce is smooth. Do not let the sauce boil.

Stir in 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tsp fresh lime juice. Taste and adjust salt or lime as desired.

If the queso is too thick, thin with up to 2–4 tbs additional milk, adding 1 tbs at a time, until desired consistency is reached.

Transfer queso to a warm serving bowl or small slow cooker set to low to keep warm. Stir in 1 tbs chopped cilantro and top with 1/4 cup diced tomatoes with chiles if using.

Serve immediately with about 6 oz tortilla chips for dipping.