Description
Make the ultimate creamy queso dip with this easy recipe! Packed with gooey melted cheese, a hint of spice, and rich flavors, it’s the perfect appetizer for parties, game day, or snacking. Serve it with tortilla chips or veggies for a crowd-pleasing favorite.
Ingredients
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Ingredients:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 small jalapeño, finely chopped (optional, for heat)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp ground cumin
- Salt, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Cook the Aromatics:
- In a medium saucepan over medium heat, melt the butter.
- Add the chopped onion, garlic, and jalapeño (if using). Sauté for 2–3 minutes until softened and fragrant.
- Make the Roux:
- Sprinkle the flour over the sautéed mixture. Stir well and cook for 1 minute to eliminate the raw flour taste.
- Add the Milk and Cream:
- Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook for 3–4 minutes, stirring frequently, until the mixture thickens slightly.
- Melt the Cheese:
- Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses, one handful at a time. Stir until fully melted and smooth.
- Season the Dip:
- Stir in the ground cumin and season with salt to taste.
- Serve:
- Pour the queso into a serving bowl and garnish with chopped cilantro, if desired. Serve warm with tortilla chips, pretzels, or fresh veggies.
Notes
- To keep the queso warm and smooth for longer, use a small slow cooker or fondue pot.
- You can add diced tomatoes, cooked chorizo, or roasted green chilies for extra flavor.
- Reheat leftovers gently over low heat, adding a splash of milk if the queso thickens too much.
