Description
Creamy, cheesy, and perfectly spiced, this White Queso Dip is a quick and easy recipe that’s perfect for tortilla chips, fresh veggies, or drizzling over your favorite Tex-Mex dishes. Made with white American cheese and Monterey Jack, it brings restaurant-quality queso to your table in under 30 minutes.
Ingredients
2 tablespoons butter
1 small onion, finely chopped
1 jalapeño, seeded and minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups white American cheese, shredded
1 cup Monterey Jack cheese, shredded
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Tortilla chips or fresh veggies for serving
Instructions
- Heat butter in a medium saucepan over medium heat. Add onion and jalapeño; sauté for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Sprinkle flour over vegetables; stir and cook for 1 minute.
- Gradually whisk in milk and heavy cream. Cook, whisking, until thickened, about 2-3 minutes.
- Reduce heat to low; add shredded cheeses a handful at a time, stirring until melted and smooth.
- Stir in cumin, smoked paprika, salt, and pepper. Adjust seasoning as desired.
- Remove from heat, garnish with cilantro (optional), and serve warm with chips or veggies.
Notes
Adjust spice levels by adding more jalapeños or cayenne pepper.
For a Tex-Mex twist, mix in cooked chorizo or ground beef.
Best served fresh; refrigerate leftovers and reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers, Dips
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal
