Classic Queso Dip

Classic Queso Dip: The Perfect Crowd-Pleasing Appetizer

When it comes to hosting a gathering or simply enjoying a cozy night in, nothing beats the irresistible allure of a warm, creamy queso dip. This Classic Queso Dip recipe is not only easy to make but also packed with bold flavors that everyone will love. Whether you’re prepping for game day, a holiday party, or a movie night, this dip is sure to become your go-to recipe.

What makes queso dip such a timeless favorite? For starters, it’s incredibly versatile. Not only can you serve it with tortilla chips, but it also pairs wonderfully with fresh veggies or even soft pretzels for dipping. Furthermore, with a balance of sharp cheddar and Monterey Jack cheeses, along with a hint of spice from jalapeños and diced tomatoes with green chilies, this dip delivers the perfect combination of creamy, cheesy goodness and just the right amount of heat.

Another reason this recipe shines is how straightforward it is. With just a few simple ingredients and steps, you’ll have a silky-smooth dip ready in no time. Additionally, it’s easy to customize! For example, if you prefer a spicier kick, simply leave the seeds in the jalapeños or add a pinch of cayenne pepper. On the other hand, if you like a milder flavor, you can adjust the spice level to suit your taste.

Ultimately, this Classic Queso Dip isn’t just a recipe; it’s a guarantee of smiles and satisfied appetites. So, grab your chips, get your skillet ready, and dive into the ultimate cheesy indulgence!

INGREDIENTS
2 cups sharp cheddar cheese, freshly shredded
1 ½ cups Monterey Jack cheese, freshly shredded
1 10-oz can diced tomatoes with green chilies, drained
2 tbsp all-purpose flour
1 ¼ cup whole milk
¾ cup heavy cream
1 tbsp unsalted butter
1 tbsp olive oil
½ small onion, finely diced
1 jalapeño, finely diced (seeds removed for less heat)
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
½ tsp chili powder
¾ tsp salt (adjust to taste)
¼ tsp black pepper
2 tbsp fresh cilantro, chopped (optional, for garnish)

INSTRUCTIONS
1. Prepare the base: In a medium saucepan, melt the butter with olive oil over medium heat. Add the diced onion and jalapeño, sautéing for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds, being careful not to let it burn.
2. Make the roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes until the flour turns lightly golden and forms a paste. This ensures the queso has a smooth and creamy texture.
3. Add the liquids: Gradually whisk in the milk and heavy cream, adding a little at a time to avoid lumps. Continue stirring for 3–4 minutes until the mixture thickens to a smooth consistency.
4. Melt the cheese: Reduce the heat to medium-low. Add the shredded cheddar and Monterey Jack cheeses in small handfuls, stirring constantly. Allow each addition to melt completely before adding more cheese.
5. Add seasoning and tomatoes: Stir in the diced tomatoes with green chilies, cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly and let the queso simmer gently for 3–4 minutes, stirring occasionally to ensure all the flavors combine beautifully.
6. Finish with garnish: Remove the queso from the heat. If desired, garnish with freshly chopped cilantro to enhance the presentation and flavor.
7. Serve and enjoy: Serve the queso warm with tortilla chips, soft pretzels, or vegetable sticks.

Helpful Tips to Perfect This Recipe

• Use freshly shredded cheese for the smoothest texture: Pre-shredded cheese contains anti-caking agents that can make the queso dip grainy. Instead, shred your cheese at home for a velvety, creamy consistency that melts perfectly.
• Adjust the heat level to your preference: If you enjoy a spicier queso dip, leave the seeds in the jalapeño or add a pinch of cayenne pepper. For a milder version, use less jalapeño or substitute with a milder chili like poblano.
• Keep it smooth and creamy: For a perfectly smooth dip throughout your gathering, give the queso a quick stir every so often to prevent a skin from forming on the surface.