Description
This homemade queso dip is a creamy, cheesy delight perfect for snacking or parties. Made with melted cheddar and Monterey Jack cheeses, it’s infused with flavorful green chilies, garlic, and a hint of paprika. Ready in just 15 minutes, this warm dip pairs perfectly with tortilla chips, veggies, or and makes an irresistible appetizer.
Ingredients
Scale
Queso Dip Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced green chilies (canned or fresh)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Garnishes
- 1/4 cup diced jalapeños
- Chopped tomatoes
- Fresh cilantro
Instructions
- Melt the Butter: In a medium saucepan, melt the butter over medium heat until fully melted and slightly bubbling.
- Make the Roux: Whisk in the all-purpose flour and cook the mixture for 1 to 2 minutes, stirring constantly to remove the raw flour taste without browning it.
- Add Milk Gradually: Slowly pour in the whole milk while whisking continuously to ensure a smooth mixture with no lumps.
- Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low to maintain a gentle cook without boiling over.
- Melt the Cheeses: Gradually stir in the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is completely melted and the sauce is smooth.
- Season the Dip: Add the diced green chilies, garlic powder, paprika, and taste with salt and pepper adjusting as needed.
- Add Heat (Optional): If you prefer a spicier dip, mix in diced jalapeños at this stage to incorporate extra heat.
- Finish and Garnish: Pour the queso dip into a serving bowl and garnish with chopped tomatoes or fresh cilantro if desired for added freshness and color.
- Serve Warm: Serve immediately while warm with tortilla chips, crackers, or fresh veggies for dipping.
Notes
- Use freshly shredded cheese for the best melt and flavor; pre-shredded cheese may contain anti-caking agents that affect texture.
- Adjust the thickness by adding more or less milk as desired.
- Keep the heat low while melting the cheese to avoid graininess.
- This dip can be made ahead and gently reheated on low heat, stirring frequently.
- For a spicier version, add more jalapeños or a dash of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
