Description
Rich, creamy homemade queso dip made with real cheese and spices—perfect for parties, nachos, or late-night snacks. Always a crowd-pleaser!
Ingredients
Scale
Base
- 2 tablespoons unsalted butter
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
Liquids
- 1 cup whole milk
- 1/2 cup heavy cream
Spices & Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
Add-ins
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon pickled jalapeños, chopped (optional)
Garnish
- Fresh cilantro or green onions, for garnish (optional)
Instructions
- Sauté Aromatics: In a medium saucepan, melt the unsalted butter over medium heat. Add the diced onion and sauté until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the onions and garlic. Whisk constantly and cook for 1 minute to remove the raw flour taste and create a smooth paste (roux).
- Add Dairy: Gradually whisk in the whole milk and heavy cream, ensuring the mixture stays smooth and lump-free. Continue whisking until fully incorporated.
- Season: Add the salt, black pepper, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well and bring the mixture to a gentle simmer. Continue whisking until the sauce thickens, about 3–5 minutes.
- Add Tomatoes & Cheeses: Reduce heat to low. Stir in the drained tomatoes with green chilies. Gradually add the shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring after each addition until fully melted and the sauce is creamy.
- Finish & Serve: Stir in the chopped pickled jalapeños if you like extra kick. Remove from heat, garnish with fresh cilantro or green onions, and serve the queso dip hot with tortilla chips.
Notes
- For a spicy version, increase the cayenne pepper or add more pickled jalapeños.
- Queso thickens as it cools. To reheat, gently warm on the stovetop with a splash of milk.
- For a smoother dip, use freshly grated cheese (pre-shredded cheese may not melt as smoothly).
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: about 1/3 cup
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 45mg