Queso Dip Recipe

Prepare ingredients

Finely dice the onion. Mince the garlic. Seed and finely dice the jalapeños (leave some seeds in one jalapeño if you want extra heat). Shred or cube cheeses so they melt evenly. Drain the diced tomatoes with green chiles.

In a medium saucepan over medium heat, melt the unsalted butter. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and diced jalapeños to the onions and cook for 1–2 minutes, stirring, until fragrant. Stir in the ground cumin and smoked paprika and cook 30 seconds to bloom the spices.

Reduce heat to medium-low. Sprinkle the all-purpose flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste and form a roux.

Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Increase heat slightly and continue whisking until the mixture thickens and begins to simmer gently, about 3–4 minutes.

Lower heat to low. Add the cream cheese and stir until melted and incorporated.

Gradually add the white American cheese and sharp cheddar in small handfuls, stirring constantly and allowing each addition to melt into a smooth sauce before adding more. Keep the sauce over low heat — do not boil — to keep it silky.

Once fully melted and smooth, season with kosher salt and black pepper. Taste and adjust seasoning as needed.

Stir in the drained diced tomatoes with green chiles and lime juice. Fold in most of the chopped cilantro, reserving a small amount for garnish. If the dip is thicker than you prefer, whisk in up to 2 tablespoons additional milk to reach desired consistency.

Keep warm over the lowest heat or transfer to a small slow cooker or fondue pot set to warm for serving. Garnish with remaining cilantro and an extra sprinkle of smoked paprika or thin sliced jalapeño rounds if desired.

Serve the queso dip warm with tortilla chips for dipping. If refrigerating leftovers, cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat gently on the stovetop over low, stirring and adding a splash of milk if needed to restore creaminess.