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queso dip recipe

Queso Dip

A delicious, creamy queso dip that combines rich melted cheeses and spices for an irresistible flavor, perfect for dipping tortilla chips or veggies.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Mexican, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon unsalted butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 whole jalapeño, seeded and finely chopped (optional for heat)
  • 1 pound white American cheese, cubed
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • ¼ cup milk (more to adjust consistency)
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice

Method
 

Preparation
  1. Melt the butter in a medium saucepan over medium heat. Add the diced onions and cook for 3-4 minutes until translucent.
  2. Stir in the minced garlic and chopped jalapeños (if using), cooking for another 30 seconds until fragrant.
  3. Reduce the heat to low and add the cubed American cheese and cream cheese. Stir continuously until the cheeses begin to melt.
  4. Gradually add the heavy cream and milk, stirring constantly to combine into a smooth queso dip base.
  5. Mix in the drained diced tomatoes with green chilies, stirring gently to incorporate throughout the melted cheese dip.
  6. Add the ground cumin, chili powder, and salt. Stir to distribute the spices evenly throughout the mixture.
  7. Remove from heat and stir in the chopped cilantro and lime juice for a bright flavor finish.
  8. If the queso seems too thick, add a little more milk, one tablespoon at a time, until you reach your desired consistency.

Notes

Tips: Allow your queso to rest for 5 minutes after cooking to let the flavors fully develop. For a smoother texture, use freshly grated cheese instead of pre-shredded varieties.