Queso Dip
Get ready to elevate your snacking game with this creamy, velvety Queso Dip—perfect for parties, game nights, or simply indulging in a savory treat. This homemade cheese dip combines sharp cheddar and Monterey Jack cheeses for a rich and gooey base, while the addition of diced tomatoes with green chilies adds zesty bursts of flavor. A hint of spice from jalapeños, cumin, garlic powder, and paprika takes it to the next level, creating a satisfying kick in every bite. The easy, foolproof roux ensures a luscious, lump-free consistency, and a touch of fresh cilantro brings a vibrant finish. Whether you’re dipping tortilla chips, drizzling it over nachos, or pairing it with your favorite veggies, this crowd-pleasing queso dip is a guaranteed hit. Ready in just 20 minutes, it’s the ultimate appetizer for every occasion!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can diced tomatoes with green chilies (e.g., Rotel), drained
- 1 tablespoon diced jalapeño peppers (optional)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika
- 0.5 teaspoon salt
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture becomes golden and smells slightly nutty.
Gradually whisk in the milk and heavy cream, making sure the mixture is smooth and lump-free.
Continue to cook, stirring frequently, until the mixture thickens, about 3-4 minutes.
Lower the heat to medium-low and stir in the shredded cheddar cheese and Monterey Jack cheese, one handful at a time, allowing each addition to melt before adding more.
Once the cheese is fully melted and the mixture is smooth, stir in the diced tomatoes with green chilies, diced jalapeños (if using), ground cumin, garlic powder, paprika, and salt.
Cook for an additional 2-3 minutes, stirring occasionally, until the queso is warmed through and the flavors are combined.
If desired, stir in freshly chopped cilantro for a burst of fresh flavor.
Remove the queso from heat and transfer it to a serving dish or keep it warm in a slow cooker on the 'low' setting.
Serve immediately with tortilla chips, vegetables, or as a topping for tacos and nachos.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 17.6 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1958 mg | 151% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
