Description
Indulge in the creamy and spicy goodness of this Homemade Queso Dip. Perfect for parties or game-day snacking, this Tex-Mex favorite is easy to make and even easier to enjoy.
Ingredients
Scale
Queso Dip:
- 1 tablespoon butter
- 1/2 small onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the onion and jalapeño, sauté until softened. Stir in garlic.
- Create Roux: Sprinkle in flour, whisk constantly for 1 minute to form a roux.
- Thicken Mixture: Slowly whisk in milk and heavy cream, stirring until slightly thickened.
- Add Cheeses: Lower heat, add cheeses gradually, stirring until smooth. Mix in salt, cumin, chili powder, and tomatoes.
- Finish and Serve: Cook until heated through, top with cilantro if desired. Serve warm with chips.
Notes
- For a smoother dip, use freshly shredded cheese instead of pre-shredded.
- Keep dip warm in a slow cooker on the ‘warm’ setting for parties.
- Add cooked chorizo or ground beef for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 45 mg
