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–+ servings
creamy spicy loaded queso

Loaded Queso Dip

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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Medium saucepan
  • 1 wooden spoon or silicone spatula
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cutting board
  • 1 Chef's knife
  • 1 serving bowl

Ingredients
  

  • 1 tablespoon butter unsalted
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk room temperature
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 can diced tomatoes with green chiles 10 ounces; drained
  • 1 small jalapeño finely minced and seeds removed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon cilantro optional; finely chopped
  • 1 tablespoon lime juice optional; freshly squeezed

Instructions
 

  • Place the medium saucepan over medium heat and add the butter, allowing it to melt completely.
  • Sprinkle the flour over the melted butter and whisk continuously for 1 to 2 minutes until the mixture becomes smooth and slightly golden.
  • Slowly pour in the milk while whisking constantly to avoid lumps and cook for 2 to 3 minutes until slightly thickened.
  • Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses in small handfuls, stirring until each addition is fully melted and smooth.
  • Stir in the drained diced tomatoes with green chiles and minced jalapeño until evenly combined.
  • Add the garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper, then stir well to incorporate.
  • Taste the queso and adjust seasoning with additional salt or spices as needed.
  • If using, stir in the chopped cilantro and lime juice until just combined.
  • Remove the saucepan from the heat and let the queso rest for 5 minutes to slightly thicken before serving.
  • Transfer the queso dip to a warm serving bowl and serve immediately with tortilla chips or desired dippers.

Notes

For best results, shred cheese from a block instead of using pre-shredded, which can contain anti-caking agents that make queso grainy; keep heat on low once you add the cheese to prevent separating, and if the dip gets too thick, whisk in a tablespoon of warm milk at a time until it loosens. You can keep the queso warm and smooth by placing the serving bowl over a small pot of barely simmering water or using a small slow cooker on the “warm” setting, stirring occasionally. Adjust spice by leaving some jalapeño seeds in or adding a pinch of cayenne, and if you plan to hold the dip for a party, make it slightly thinner on the stove because it will thicken as it sits.
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