Description
Indulge in the creamy and flavorful goodness of this easy homemade queso dip, perfect for parties or a cozy night in. With a blend of cheddar and Monterey Jack cheeses, along with the kick of jalapeños and spices, this Tex-Mex favorite will have everyone coming back for more.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon butter
- 1 small onion (finely diced)
- 1 jalapeño (seeded and finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
Cheese Mixture:
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 (10-ounce) can diced tomatoes with green chilies (drained)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the onion and jalapeño, sauté until softened. Stir in garlic.
- Create Roux: Sprinkle in flour, whisk constantly to form a roux. Slowly pour in milk and cream, whisk until smooth and thickened.
- Melt Cheeses: Reduce heat, gradually stir in cheddar and Monterey Jack cheeses until melted. Add seasonings and diced tomatoes.
- Garnish and Serve: Stir to combine, heat through. Garnish with cilantro, serve warm with tortilla chips.
Notes
- For a spicier version, leave jalapeño seeds in or add hot sauce.
- Keep queso warm in a slow cooker on ‘warm’ setting for parties.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 2g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 45mg
