Description
Learn how to make authentic Mexican restaurant queso dip at home. This creamy, cheesy dip is perfect for parties and gatherings, offering a rich flavor with a hint of spice.
Ingredients
- 1 pound white American cheese, cubed
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 medium white onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup heavy cream (optional)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Diced tomatoes (for garnish)
- Sliced jalapeños (for garnish)
- Tortilla chips, for serving
Instructions
- Sauté finely chopped white onion in a skillet with oil over medium heat until translucent, about 5-7 minutes.
- Add finely chopped red bell pepper and minced jalapeño to the skillet. Sauté for another 3-5 minutes until bell pepper is slightly softened.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the undrained diced tomatoes and green chilies. Simmer for 5 minutes.
- Reduce heat to low. Add cubed white American cheese, shredded Monterey Jack cheese, and softened cream cheese to the skillet.
- Pour in the whole milk and heavy cream (if using).
- Stir constantly until all cheeses are melted and the queso is smooth and creamy, about 10-15 minutes.
- If too thick, add more milk a tablespoon at a time. If too thin, cook over low heat, stirring, until slightly thickened.
- Stir in cumin, chili powder, garlic powder, onion powder, and smoked paprika.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes, stirring occasionally.
- Taste and adjust seasonings if needed.
- Transfer to a slow cooker or fondue pot to keep warm, or keep warm in the skillet over very low heat.
- Garnish with fresh cilantro, diced tomatoes, and sliced jalapeños if desired.
- Serve immediately with tortilla chips.
Notes
- For different flavors, try pepper jack or cheddar cheese.
- Adjust jalapeño amount for desired spice level.
- Add cooked chorizo, ground beef, or shredded chicken for a meatier dip.
- Incorporate black beans, corn, or roasted vegetables for a vegetarian option.
- Queso can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently over low heat.
- Constant stirring and low heat are key to a smooth queso.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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