Description
This homemade queso dip is a creamy, cheesy delight perfect for parties or casual snacking. Made with a blend of sharp cheddar and Monterey Jack cheeses, combined with a smooth butter and flour roux, and flavored with green chilies and a touch of spices, it offers a rich and mildly spicy dip that’s easy to prepare in just 15 minutes. Garnished with fresh jalapeños, tomatoes, or cilantro, it’s an irresistible crowd-pleaser best served warm with tortilla chips or fresh veggies.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced green chilies (canned or fresh)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Garnishes
- 1/4 cup diced jalapeños
- Chopped tomatoes
- Fresh cilantro
Instructions
- Melt Butter: In a medium saucepan, melt the butter over medium heat until fully liquefied, preparing the base for the roux.
- Make Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to eliminate the raw flour taste and ensure a smooth base.
- Add Milk: Slowly pour in the whole milk while whisking continuously to prevent lumps and create a creamy sauce base.
- Simmer: Bring the mixture to a simmer, then reduce heat to low to gently thicken the sauce while preventing scorching.
- Melt Cheeses: Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted and the sauce is smooth.
- Season: Stir in the diced green chilies, garlic powder, paprika, and season with salt and pepper to taste, blending all flavors together.
- Add Heat (optional): For extra spice, mix in the diced jalapeños to suit your preferred heat level.
- Serve: Pour the queso dip into a serving bowl and garnish with chopped tomatoes or fresh cilantro if desired for added freshness and color.
- Enjoy: Serve the warm dip immediately with tortilla chips, fresh vegetables, or your favorite dippers for a delicious snack or appetizer.
Notes
- Use whole milk for a creamier texture; substitute with 2% milk if preferred, but avoid skim as it may reduce creaminess.
- Shredding your own cheese helps it melt better than pre-shredded varieties which often contain anti-caking agents.
- Adjust the amount of jalapeños and green chilies according to your spice tolerance.
- This dip is best served warm and can be gently reheated on the stovetop or microwave.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a smoother texture, stir constantly while melting the cheese to avoid clumps.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican-American
