Description
This creamy, cheesy homemade queso dip is packed with flavor and perfect for dipping tortilla chips, drizzling over nachos, or adding to tacos. Made with real cheese, spices, and a touch of heat, it’s way better than store-bought versions!
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, finely diced
- 1 jalapeño, finely diced (remove seeds for less heat)
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1 can (10 oz) diced tomatoes with green chilies, drained (like Rotel)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Sauté the aromatics: In a medium saucepan over medium heat, melt the butter. Add the onion and jalapeño, and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 30 seconds.
- Make the roux: Sprinkle in the flour and cook, stirring constantly, for 1 minute until lightly golden.
- Add liquids: Slowly whisk in the milk and heavy cream. Cook, stirring often, until the mixture thickens, about 3-4 minutes.
- Melt the cheese: Reduce the heat to low and gradually stir in the shredded cheddar and Monterey Jack cheese, one handful at a time, until melted and smooth.
- Season & add extras: Stir in the salt, cumin, chili powder, smoked paprika, and diced tomatoes with green chilies. Mix well until fully combined.
- Garnish & serve: Remove from heat and stir in fresh cilantro if using. Serve warm with tortilla chips!
Notes
- For a spicier queso, keep the jalapeño seeds or add a dash of cayenne pepper.
- To keep queso smooth for longer, serve it in a small slow cooker on the “warm” setting.
- If the queso gets too thick, stir in a little more milk until the desired consistency is reached.
- This queso pairs great with tacos, burritos, or even as a burger topping!