Queso Dip Recipe

If you’re anything like me and love a cozy kitchen vibe with delicious aromas wafting through the air, this cheesy queso dip with a hint of spice is about to become your new favorite indulgence. Let’s dive into this flavor fiesta!

I adore making the ultimate queso dip, folding the rich flavors of cheddar and creamy Monterey Jack cheeses into the sautéed onions, garlic, and green chilies that punch up the dip’s flavor profile. The spices—cumin, paprika, salt, and pepper—aren’t just there for show; they add dimensions of flavor that make the dip dance across your taste buds.

And don’t skip the fresh cilantro or the tomatoes: they add a brightness that makes the dip taste even more delicious.

Queso Dip Recipe Ingredients

• Cheddar Cheese: Rich in protein and calcium, adds tangy creaminess.
• Monterey Jack Cheese: Smooth, mild flavor, melts beautifully for a silky texture.
• Green Chilies: Adds mild heat and a flavorful zing, rich in vitamin C.
• Onion: Provides flavorful depth, low in calories, contains fiber.
• Garlic: Boosts flavor complexity, contains allicin with health benefits.
• Milk: Creamy, calcium-rich, creates a smooth base for the dip.
• Cumin: Adds warm earthy notes, known for aiding digestion.

Queso Dip Recipe Ingredient Quantities

• 1 tablespoon butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup diced green chilies
• 1/4 teaspoon ground cumin
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup grated cheddar cheese
• 1 cup grated Monterey Jack cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup diced tomatoes
• 2 tablespoons chopped cilantro
• Optional: 1/4 cup cooked and crumbled chorizo

How to Make this Queso Dip Recipe

1. In a saucepan of medium thickness, melt the butter over medium heat. Add the onion, cut into small cubes, and sauté until it is softened and translucent, which will take about 5 minutes.

2. Combine the minced garlic and cook for one more minute until it is fragrant.

3. Add the minced green chilies and ground cumin to the saucepan, stirring well to combine. Cook for 1-2 minutes.

4. Sift the flour into the bowl with the mixture and stir continuously for 1-2 minutes until the flour is lightly toasted.

5. With the milk, whisk in a bit more vigor. If you have it, use an immersion blender (stick blender) to do this. With it, or with vigorous whisking, ensure there are no lumps. Milk + milk powder + cornstarch = thickeners.

6. Lower the heat to low and, little by little, add the grated cheddar and Monterey Jack cheeses. Stir constantly until the cheese melts completely and the mixture is smooth.

7. Add salt and black pepper to the queso. Season it with paprika. Adjust everything to your taste.

8. Combine the diced tomatoes and, if you’re using it, the cooked and crumbled chorizo. That’s all there is to it.

9. Once everything is mixed together and heated thoroughly, take the saucepan off the heat.

10. Move the queso dip to a bowl for serving and top it with cilantro for garnish. It should be warm when served, along with tortilla chips or other options for dipping.

Queso Dip Recipe Equipment Needed

1. Medium saucepan
2. Cutting board
3. Chef’s knife
4. Garlic press (optional)
5. Wooden spoon or spatula
6. Sifter or fine mesh sieve
7. Whisk
8. Immersion blender (optional)
9. Measuring cups and spoons
10. Mixing bowl
11. Serving bowl

FAQ

• Can I make this queso dip ahead of time and reheat it later?You can prepare the queso dip ahead of time. Place it in the fridge, and then reheat it slowly and gently on the stovetop or in a microwave. Stir occasionally to ensure even heating.
• Can I use a different type of cheese?Certainly! You can try various cheeses. Peppered Jack or Colby work well but be sure to choose cheeses that melt smoothly.
• Is there a way to make this queso dip spicier?If you want things to be hotter, think about using more spicy chilies, or maybe chop up a jalapeño and stir that in, or use a bit of hot sauce.
• Can I make this dip vegetarian?Omit the chorizo, an optional ingredient, for a vegetarian version of this dip. It is delicious on its own or served with vegetarian toppings.
• How do I prevent my queso dip from becoming grainy?Make sure you melt the cheese at low heat and do not overheat it. Add the cheese slowly and stir constantly to keep it smooth.
• Can I freeze leftover queso dip?As a rule, you shouldn’t do it because the texture could change when you thaw it. It’s really something you should eat fresh. But if for some reason you can’t eat it all at once, you could eat it over the next 3-4 days. You could also share it with friends.
• What can I serve with queso dip?Accompany with tortilla chips, fresh vegetables, or soft pretzels. It also loves to be drizzled over nachos, tacos, or baked potatoes.

Queso Dip Recipe Substitutions and Variations

Butter can be replaced by olive oil or margarine.
Dairy-free milk: Almond or oat milk work. Half-and-half can also work.
Colby Cheese: Replace with Cheddar cheese or a sharp white cheddar for a different flavor profile.
Monterey Jack Cheese: You can use pepper jack cheese for a more intense flavor or mozzarella for a flavor that is milder.
Cilantro: If you don’t like the taste of cilantro, substitute it with parsley.

Pro Tips

1. Cheese Quality Use freshly grated cheese rather than pre-shredded. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting, affecting the texture of your queso.

2. Heat Control When adding the cheese, ensure the heat is low to prevent the cheese from becoming grainy. Melting slowly will result in a smoother texture.

3. Immersion Blender Technique If using an immersion blender, ensure all ingredients have slightly cooled before blending to avoid splattering. Blending creates an exceptionally velvety texture.

4. Flavor Enhancements For extra flavor, consider roasting the green chilies before dicing them. The roasting process adds a smoky depth and enhances their natural flavors.

5. Chorizo Integration If you opt to add chorizo, ensure it is well-cooked and drained before adding it to the queso to avoid excess oil. This prevents the queso from becoming greasy.