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Quick Queso Dip_rev

Quick Queso Dip

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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Medium saucepan
  • 1 Whisk
  • 1 wooden spoon or silicone spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 small bowl (for slurry or spice mixing)
  • 1 serving bowl

Ingredients
  

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk room temperature
  • 1 cup half-and-half room temperature
  • 2 cup shredded sharp cheddar cheese loosely packed
  • 1 cup shredded Monterey Jack cheese loosely packed
  • 1 can diced tomatoes with green chiles 10 ounces; drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1–2 tablespoons pickled jalapeños finely chopped
  • 2 tablespoon fresh cilantro chopped
  • 1 tablespoon lime juice freshly squeezed

Instructions
 

  • Melt the butter in a medium saucepan over medium heat.
  • Sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture is smooth and smells slightly nutty but not burned.
  • Slowly pour in the milk and half-and-half while whisking continuously to avoid lumps.
  • Continue cooking and whisking for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  • Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses in small handfuls, stirring after each addition until melted and smooth.
  • Stir in the drained diced tomatoes with green chiles until evenly distributed.
  • Add the garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, and black pepper, then stir to combine.
  • Mix in the chopped pickled jalapeños and cilantro, adjusting the jalapeños to your preferred heat level.
  • Stir in the lime juice and taste, adjusting salt or spices as needed.
  • Remove the saucepan from the heat and let the queso rest for 5 minutes to slightly thicken before transferring to a serving bowl.

Notes

For best results, shred cheese from blocks instead of using pre-shredded cheese, which can contain anti-caking agents that make queso grainy; keep the heat low once cheese is added to prevent separation; if the dip becomes too thick, whisk in a tablespoon of warm milk at a time until it reaches your desired consistency; to keep queso warm and smooth for longer, serve it in a small slow cooker on the “warm” setting, stirring occasionally; this dip is flexible, so feel free to stir in cooked chorizo, browned ground beef, or extra jalapeños for more flavor and texture.
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