Queso Dip
User Reviews
5
Queso Dip
Description
Queso Dip brings together sautéed onions and jalapeño with cream cheese and a blend of cheddar and Monterey Jack cheeses for a creamy base. The mixture is carefully melted on low heat to prevent graininess, creating a smooth, velvety texture. Green chiles, diced tomato, and cilantro stirred in at the end add fresh, bright notes that balance the richness. The dish is served immediately warm, perfect as a rich, cheesy accompaniment to crispy tortilla chips.
The flavors balance heat from jalapeño and creaminess from cheese, with the tomato and cilantro offering freshness. The step-by-step melting process ensures the cheese does not curdle and remains smooth. Adding milk gradually after the cheese helps maintain a good consistency.
This queso dip suits casual snacking or party platters paired with tortilla chips. Its creamy texture and layered flavors provide a satisfying warm dip especially enjoyed during gatherings or as a snack.
Storing leftovers refrigerated for a few days is possible; reheating gently with a little milk helps restore creaminess without making it grainy.
Ingredients
- 1 Tablespoon butter
- ½ cup yellow onion diced
- 1 jalapeño stemmed, seeded and diced
- 2 cloves garlic minced
- 8 ounces cream cheese cut into cubes
- 1 ¼ cups milk divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- 8 ounces cheddar cheese shredded
- 8 ounces Monterey jack cheese shredded
- 4 ounce green chiles
- 1 Roma tomato finely diced
- ¼ cup cilantro chopped
- Pico de Gallo diced avocado and cilantro, for garnish
- tortilla chips for serving
Instructions
- In a large saucepan, heat the butter over medium heat. When the butter is melted add the diced onion and jalapeno to the saucepan and cook until soft, about 4 minutes. Stir in garlic and cook for one more minute or until fragrant.
- Add the cream cheese and 1 cup of the milk and stir until melted and smooth, this will take about 3-4 minutes, on low-medium heat. Stir in salt, pepper, onion powder and cumin.
- Turn to the heat to LOW and add the shredded cheese, ½ cup at a time, stirring constantly. You do not want this mixture to boil, you want it to melt slowly or you will get a grainy cheese sauce.
- When the cheese is melted add the remaining ¼ cup of milk, stirring constantly while you add it.
- Remove the pan from heat and stir in green chiles, tomato and cilantro.
- Pour the queso into a serving bowl, garnish if desired and serve immediately with tortilla chips.
Notes
- Store leftover queso dip covered in the fridge for up to 3-5 days.
- Reheat gently in the microwave, adding a splash of milk if the dip thickens too much.
- Shredding your own cheese helps ensure smooth melting and fresher flavor.
- When melting cheese, add it slowly over low heat to avoid getting a grainy texture.
- Consider making homemade tortilla chips to serve alongside for extra freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 445mg | 19% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 327mg | 33% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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