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Cheese dip (queso) Recipe

Tex-Mex · Appetizer · 15 min total

A creamy, spicy cheese dip perfect for dipping tortilla chips or drizzling over nachos. This stovetop version uses real cheese for authentic flavor.

Ingredients

• 1 tablespoon unsalted butter
• 1/2 small onion, finely diced
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 4 ounces cream cheese, softened and cubed
• 8 ounces sharp cheddar cheese, shredded
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt to taste
• 1 medium tomato, seeded and diced (optional)

Instructions

1. Melt butter in a medium saucepan over medium heat. Add onion and jalapeño; cook until softened, about 3 minutes. Add garlic and cook 30 seconds.
2. Sprinkle flour over vegetables and stir constantly for 1 minute.
3. Slowly whisk in milk, then bring to a gentle simmer, whisking until slightly thickened, about 2 minutes.
4. Reduce heat to low. Add cream cheese and stir until melted and smooth.
5. Gradually add cheddar cheese, stirring constantly until fully melted and smooth.
6. Stir in cumin, chili powder, and salt. If using tomato, fold in just before serving.
7. Serve warm with tortilla chips.

Tips

• For a spicier dip, include some jalapeño seeds or add a dash of hot sauce.
• Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
• Can be made ahead and refrigerated; reheat slowly on stovetop or microwave.

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