Description
Queso Mexican Cheese Dip is a creamy, melty, and flavorful dip made with real cheese, milk, and spices—perfect for serving with tortilla chips or drizzling over your favorite Tex-Mex dishes.
Ingredients
Units
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- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded white American cheese (or a blend of Monterey Jack and cheddar)
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt to taste
- Chopped tomatoes and cilantro, for garnish (optional)
Instructions
- In a medium saucepan over medium heat, melt butter.
- Add onion and jalapeño (if using) and sauté for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds more.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk and cream. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes.
- Reduce heat to low and gradually stir in shredded cheese, a handful at a time, until fully melted and smooth.
- Stir in cumin, chili powder, and salt to taste.
- Serve warm, garnished with chopped tomatoes and cilantro if desired.
Notes
- For a smoother dip, use block cheese and shred it yourself—pre-shredded cheese may not melt as well.
- Keep queso warm in a slow cooker or fondue pot if serving at a party.
- Add cooked chorizo or taco meat for a heartier version.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 65mg