Description
Indulge in this velvety, scratch-made queso dip that is the ultimate party crowd-pleaser. By omitting alcohol and focusing on high-quality sharp cheddar, Monterey Jack, and zesty green chilies, this recipe delivers a rich and authentic flavor profile. Perfectly smooth and incredibly easy to prepare in under 20 minutes, this dip is the ideal stress-free appetizer for any gathering. Serve it warm with your favorite tortilla chips for a snack that everyone will love.
Ingredients
2 tablespoons unsalted butter
1/2 small white onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
8 oz sharp cheddar cheese, freshly shredded
4 oz Monterey Jack cheese, freshly shredded
4 oz can diced green chilies, drained
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 cup cooked ground beef (optional)
Instructions
Melt the butter in a medium saucepan over medium heat.
Add the diced onion and sauté for 3-5 minutes until soft, then stir in the garlic and cook for 1 minute.
Sprinkle the flour over the onion mixture and whisk constantly for 1-2 minutes until it forms a golden paste.
Gradually whisk in the milk and heavy cream, simmering for 3-5 minutes until thickened.
Reduce heat to low and add the shredded cheeses one handful at a time, whisking until smooth and glossy.
Fold in the green chilies, smoked paprika, cumin, and optional ground beef.
Heat for an additional 2 minutes and serve warm.
Notes
Always shred your own cheese from a block; pre-shredded cheese contains anti-caking agents like cellulose that prevent a smooth, velvety melt. Store leftovers in an airtight container in the refrigerator and reheat gently on the stove with a splash of milk.
- Prep Time: 5
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 11g
- Cholesterol: 45mg