Queso Dip
A crowd-pleasing appetizer that transforms any gathering into a fiesta. It has a creamy texture and bold flavor from melted cheese, peppers, tomatoes, and spices.
Nutrition
Calories: 220kcalCarbohydrates: 6gProtein: 10gFat: 18gSaturated Fat: 11gCholesterol: 45mgSodium: 330mg
Ingredients
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup whole milk or half & half for extra creaminess
- 1/2 cup diced tomatoes with green chilies Rotel works great!
- 1/4 cup chopped onion
- 1 small jalapeño finely chopped (optional, for spice)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt & black pepper to taste
- 2 tbsp chopped cilantro optional, for garnish
Instructions
- Melt butter in a saucepan over medium heat. Add chopped onion and jalapeño, sauté until soft (about 2 minutes).
- Sprinkle flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in milk, stirring continuously to prevent lumps. Let it thicken for about 2 minutes.
- Lower the heat to medium-low and gradually stir in the shredded cheeses, one handful at a time. Stir until smooth and creamy.
- Add diced tomatoes with green chilies, garlic powder, cumin, paprika, salt, and pepper. Stir until well combined.
- Remove from heat and garnish with chopped cilantro.
- Serve immediately with tortilla chips, pretzels, or veggie sticks.
Notes
- Add extra jalapeño or a dash of hot sauce for a spicy version.
- Use mild cheddar and skip the jalapeño to make it milder:
- If it thickens too much, stir in a splash of milk.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little milk to loosen it up.
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