Queso Dip Recipe

Sauté aromatics

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

If using pickled jalapeños for extra heat/acid, stir them in now and cook 30 seconds to incorporate.

Prepare slurry

In a small bowl whisk the cornstarch into the cold water until smooth to make a slurry. This will help stabilize and thicken the cheese mixture.

Add the whole milk and heavy cream to the saucepan with the cooked aromatics. Warm the liquid over medium-low heat until it is steaming but not boiling (small bubbles around the edge), about 3–4 minutes.

Reduce heat to low. Whisk in the cream cheese cubes until mostly melted and smooth.

Gradually add the shredded white cheddar and Monterey Jack in small handfuls, whisking constantly and allowing each addition to melt into the sauce before adding more to prevent clumping.

Once all cheese is melted and the mixture is smooth, whisk in the cornstarch slurry. Continue cooking on low, stirring constantly, until the queso thickens slightly, about 1–2 minutes. Do not boil — high heat can cause the cheese to separate.

Season with kosher salt and black pepper and taste; adjust salt as needed.

Stir in the ground cumin and smoked paprika, then remove the saucepan from heat.

Add the lime juice and chopped cilantro, stirring to combine. If you prefer a thinner dip, add 1–2 tablespoons of milk and stir to reach desired consistency.

Transfer the queso to a warmed serving bowl. Top with extra sliced jalapeño or spoonfuls of pico de gallo if using.

Serve immediately with tortilla chips. If you need to hold the dip, keep it warm over very low heat and stir occasionally, or place the queso in a small slow cooker set to low (stir before serving). Reheat gently — high heat will make cheese grainy.