Description
This creamy and flavorful White Queso Dip is a perfect appetizer for any occasion. Made with sautéed onions and jalapeños, blended with melted white American and Monterey Jack cheeses, and seasoned with cumin and smoked paprika, it offers a smooth, spicy, and irresistible dip that pairs wonderfully with tortilla chips or fresh vegetables.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
Thickening and Dairy
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
Cheese
- 2 cups white American cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Seasonings
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Optional Garnish and Serving
- 1/4 cup fresh cilantro, chopped (optional)
- Tortilla chips or fresh veggies for serving
Instructions
- Sauté Aromatics: Heat the butter in a medium saucepan over medium heat. Add the finely chopped onion and minced jalapeño and sauté for 3-4 minutes until they become soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Incorporate Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously and cook for 1 minute to remove the raw flour taste and form a roux.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Continue cooking and whisking for 2-3 minutes until the mixture thickens to a creamy consistency.
- Melt Cheese: Reduce the heat to low. Add the shredded white American and Monterey Jack cheeses in small handfuls, stirring each addition until fully melted and smooth.
- Season: Stir in the ground cumin, smoked paprika, and salt and pepper to taste. Adjust seasoning as needed to balance flavor.
- Serve: Remove the dip from heat, garnish with chopped fresh cilantro if desired, and serve warm alongside tortilla chips or fresh vegetable slices.
Notes
- For a spicier dip, include some seeds from the jalapeño or add a pinch of cayenne pepper.
- If the dip becomes too thick, thin it with a splash of milk or cream.
- Use freshly shredded cheese for the best melting quality and texture.
- This dip can be kept warm on low heat or reheated gently on the stovetop if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat slowly to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
