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Queso Dip
This Queso Dip is smooth, thick, and so flavorful. The cheddar and pepperjack mix perfectly to make a silky smooth queso that is full of cheese flavor. It packs just the right amount of heat and goes perfectly with tortilla chips or when used as a topping on your favorite Mexican dishes.
Servings 10
Calories 250kcal
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup yellow onion finely chopped
- 2 cloves garlic minced
- 1 10-ounce can diced tomatoes and green chilies undrained, I used Rotel
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk room temperature
- 1 teaspoon dijon mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 8 ounces medium Cheddar cheese room temperature
- 8 ounces Pepperjack cheese room temperature
Optional Garnish
- diced tomatoes, cilantro, red onion, tortilla chips
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the onions and garlic and cook for 5 minutes until the onions are softened.
- Add the diced tomatoes and chilies and simmer for 5 minutes.
- Stir in the flour and cook for 2 minutes, stirring continuously.
- Slowly pour in the milk while stirring continuously until smooth.
- Add the dijon, cumin, paprika, and salt and stir well to combine.
- Reduce the heat to low and bring the sauce to 140 to 150° Fahrenheit. Add the cheese a handful at a time, stirring continuously and letting it melt fully before adding more.
- Serve the queso warm, topped as desired, with tortilla chips for dipping.
Nutrition
Calories: 250kcal | Carbohydrates: 5g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 363mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 379mg | Iron: 0.4mg