Description
This homemade queso dip is a creamy and flavorful Tex-Mex cheese dip that’s perfect for parties or game day gatherings. Made with a blend of cheddar and Monterey Jack cheeses, this easy-to-make appetizer is sure to be a crowd-pleaser.
Ingredients
Scale
For the Queso Dip:
- 1 tablespoon butter
- 1/4 cup white onion (finely diced)
- 1–2 cloves garlic (minced)
- 1 jalapeño or green chile (seeded and finely chopped)
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt to taste
For Garnish (optional):
- Diced tomatoes
- Cilantro
- Green onions
Instructions
- In a medium saucepan over medium heat, melt butter. Add onion, garlic, and jalapeño, and sauté for 2–3 minutes until soft and fragrant.
- Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and cream, stirring constantly until smooth and slightly thickened, about 2–3 minutes.
- Reduce heat to low and gradually add the cheddar and Monterey Jack cheeses, stirring until fully melted and creamy.
- Stir in cumin, paprika, and salt to taste.
- Keep warm on low heat until ready to serve. Garnish with toppings like diced tomatoes, chopped cilantro, or sliced green onions if desired.
Notes
- Use freshly shredded cheese for the smoothest texture—pre-shredded cheese contains anti-caking agents that may affect melt.
- Add a splash of hot sauce or a pinch of cayenne for extra heat.
- Serve warm with tortilla chips, soft pretzels, or veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg
