The Bomb Queso Dip
Indulge in creamy, cheesy perfection with *The Bomb Queso Dip*—a crowd-pleasing appetizer that takes your snack game to the next level! This irresistible dip combines the rich, velvety texture of a homemade roux with a blend of sharp cheddar and pepper jack cheeses for a perfectly gooey base. Loaded with the zesty kick of diced tomatoes with green chilies, fresh jalapeño, and a medley of bold spices like cumin, chili powder, and garlic, this recipe delivers layers of bold Tex-Mex flavor. For those looking to elevate the experience, add crumbled chorizo for a hearty twist that turns this dip into the star of any gathering. Perfectly paired with crunchy tortilla chips and garnished with fresh cilantro, this quick and easy 25-minute recipe is ideal for game days, parties, or any time you're craving next-level comfort food. Get ready to wow your guests with the ultimate queso dip!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 can (10 ounces) diced tomatoes with green chilies (such as Rotel), drained
- 1 jalapeño, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup cooked chorizo (optional), crumbled
- 2 tablespoons fresh cilantro, chopped (for garnish, optional)
- 1 large bag tortilla chips (for serving)
Instructions
In a medium saucepan, melt the unsalted butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to create a roux. The mixture should turn slightly golden in color.
Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Continue whisking until the mixture begins to thicken, about 3-4 minutes.
Lower the heat to medium-low and slowly add the shredded cheddar cheese and pepper jack cheese, one handful at a time, stirring continuously until melted and smooth.
Stir in the diced tomatoes with green chilies, finely diced jalapeño, ground cumin, chili powder, garlic powder, and onion powder. Mix until fully combined.
If using, fold in the crumbled cooked chorizo for a heartier dip.
Cook for another 2-3 minutes to ensure all ingredients are heated through and flavors meld together.
Remove the dip from the heat and transfer it to a serving dish. Garnish with fresh cilantro if desired.
Serve immediately with tortilla chips for dipping.
Nutrition Facts
Calories |
5535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.3 g | 516% | |
| Saturated Fat | 182.2 g | 911% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 7899 mg | 343% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 19.0 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 3123 mg | 240% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2564 mg | 55% | |
*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.
