Chef John’s Queso Dip
Chef John’s Queso Dip is a rich, creamy, and spicy cheese dip made with real cheddar, cream cheese, jalapeños, and tomatoes. Smooth, flavorful, and easy to make, it’s perfect for dipping tortilla chips or drizzling over nachos. A crowd-pleasing Tex-Mex appetizer that turns any occasion into a flavor-packed celebration.
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 fresh jalapeños, diced (seeds removed for mild heat)
- 1 cup diced tomatoes (fresh or canned, drained)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 4 oz cream cheese, softened
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper, to taste
- Fresh cilantro and diced tomatoes, for garnish
- Tortilla chips, for serving
Instructions
- In a large saucepan, melt butter over medium heat.
- Add onion, garlic, and jalapeños. Sauté for 3–4 minutes, until fragrant and softened.
- Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cream, stirring constantly until smooth.
- Add diced tomatoes, paprika, cumin, salt, and pepper.
- Lower the heat and add the cream cheese; stir until fully melted.
- Slowly add shredded cheddar and Monterey Jack cheese, stirring continuously until smooth and creamy.
- Adjust seasoning to taste.
- Garnish with chopped cilantro and tomatoes. Serve warm with tortilla chips or veggies.
Notes
- Use block cheese, not pre-shredded, for smoother melting.
- For a milder flavor, use one jalapeño or substitute with green chilies.
- Keep the heat low when melting cheese to prevent curdling.
- Add cooked ground chorizo or sausage for a hearty version.
- Refrigerate leftovers for up to 3 days and reheat gently.