Queso Dip Recipe

Prepare jalapeños

Wear gloves if desired. Slice the stems off the 2 fresh jalapeños, cut in half lengthwise and remove seeds for milder heat (retain seeds for hotter). Finely dice the jalapeños.

In a medium nonstick skillet over medium heat, add 1 tsp neutral oil (not listed separately) or a light spray. Add the finely diced onion and sauté 3–4 minutes until softened and translucent.

Add the diced fresh jalapeños and sauté 2–3 minutes until softened. Stir in the minced garlic, ground cumin, and smoked paprika and cook 30–45 seconds until fragrant. Remove from heat and stir in the lime juice and optional chopped pickled jalapeños. Set aside.

In a medium saucepan over medium-low heat, melt the unsalted butter (2 tbs). Sprinkle the all-purpose flour (2 tbs) into the melted butter and whisk continuously to form a smooth paste (roux). Cook the roux 1–2 minutes without browning to remove raw flour taste.

Slowly whisk in the whole milk (1 cup) and heavy cream (1/2 cup) a little at a time to avoid lumps. Increase heat to medium and continue whisking until the mixture thickens slightly and is just simmering, about 3–5 minutes.

Lower heat to low. Cut or add the white American cheese (6 oz) and shredded sharp cheddar (4 oz) in small handfuls, stirring or whisking until fully melted and smooth before adding more. Add the softened cream cheese (2 oz) and whisk until incorporated. Keep the sauce on low to prevent separation—do not boil.

Season the queso base with 1/2 tsp salt and 1/4 tsp ground black pepper. Taste and adjust seasoning if needed.

Stir the reserved jalapeño & flavor mix into the melted cheese base until evenly combined. If the dip is too thick, thin with up to 2 tbsp warm milk until desired consistency is reached.

Transfer the queso into a warmed serving bowl. Sprinkle the chopped fresh cilantro and optional diced tomato over the top. Serve immediately with tortilla chips for dipping.

If you need to hold the queso for a short time, keep it over the lowest possible heat or in a small slow cooker on 'warm' and stir occasionally. Reheat gently—do not boil—to maintain a smooth texture.