Queso Dip Recipe

Prepare cheese

Cube the white American cheese and cut the cream cheese into small pieces so they melt evenly.

In a medium heavy-bottomed saucepan over low heat, combine the cubed white American cheese and whole milk. Stir constantly with a rubber spatula until the cheese begins to melt, about 4–6 minutes.

Add the softened cream cheese pieces and continue stirring until the mixture is smooth and velvety, about 2–3 more minutes. Keep heat low to prevent scorching. If the dip seems too thick, add up to 2 tablespoons of additional milk, 1 tablespoon at a time, to reach desired consistency.

While the cheese is melting, heat a small skillet over medium heat and melt the unsalted butter. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes.

Add the minced garlic, ground cumin, and smoked paprika to the onion. Cook and stir for 30–45 seconds until fragrant. Remove from heat and stir in the kosher salt and black pepper.

Stir the cooked aromatics into the melted cheese mixture. Mix thoroughly so the flavors distribute evenly.

Carefully stir the finely diced fresh jalapeños and diced tomato into the queso. Reserve a small amount (about 1 tablespoon) of jalapeño and tomato for garnish if desired.

Simmer the combined dip over the lowest heat for 2–3 minutes, stirring frequently, to meld flavors. Taste and adjust seasoning with additional salt or a pinch of cumin if desired.

Remove from heat and stir in the chopped cilantro and fresh lime juice. These bright notes should be added off heat to preserve freshness.

Transfer the queso dip to a warm serving bowl. Top with reserved jalapeño and tomato pieces and, if using, sliced pickled jalapeños.

Serve immediately with tortilla chips for dipping. If you need to keep the dip warm for longer, place the bowl over a small warm water bath or use a slow cooker on low, stirring occasionally to maintain smoothness.