Description
This Homemade Queso Dip is a creamy, cheesy sauce perfect for snacking or entertaining. Made with a combination of cheddar and Monterey Jack cheeses, enhanced with diced green chilies and spices, it’s a crowd-pleaser that can be customized with jalapeños, tomatoes, or cilantro for extra flavor.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
Cheeses
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Flavorings
- 1/4 cup diced green chilies (canned or fresh)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Garnishes
- 1/4 cup diced jalapeños
- Chopped tomatoes
- Fresh cilantro
Instructions
- Melting Butter: In a medium saucepan, melt the butter over medium heat to prepare the base for the roux.
- Making the Roux: Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to eliminate the raw flour taste and create a smooth paste.
- Adding Milk: Slowly pour in the whole milk while whisking continuously to prevent lumps from forming in the sauce.
- Simmering: Bring the mixture to a gentle simmer, then reduce the heat to low to avoid burning and encourage thickening.
- Incorporating Cheese: Gradually stir in the shredded cheddar and Monterey Jack cheeses until they melt completely and the sauce is smooth.
- Seasoning: Add the diced green chilies, garlic powder, paprika, and season with salt and pepper according to your taste preferences.
- Optional Heat: Mix in diced jalapeños if you prefer a spicier queso dip.
- Serving Preparation: Pour the queso dip into a serving bowl and garnish with chopped tomatoes or fresh cilantro for added freshness and color.
- Enjoy: Serve the warm queso dip with your favorite dippers such as tortilla chips, vegetables, or bread.
Notes
- Use freshly shredded cheese instead of pre-shredded for better melting and a smoother texture.
- Adjust the consistency by adding more milk if the dip is too thick.
- For a smoky flavor, consider using smoked paprika instead of regular paprika.
- Store leftovers in an airtight container in the refrigerator and reheat gently to prevent cheese from separating.
- Add more or less green chilies and jalapeños depending on your spice tolerance.
