Description
This creamy and flavorful White Queso Dip is a perfect appetizer for parties and gatherings. Made with a blend of white American and Monterey Jack cheeses, infused with sautéed onions, jalapeño, and a hint of cumin and smoked paprika, this dip is rich, smooth, and easy to prepare in just 25 minutes. Serve it warm with tortilla chips or fresh veggies for a crowd-pleasing snack.
Ingredients
Scale
Base
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
Thickener
- 2 tablespoons all-purpose flour
Dairy
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups white American cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Spices
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Garnish and Serving
- 1/4 cup fresh cilantro, chopped (optional)
- Tortilla chips or fresh veggies for serving
Instructions
- Sauté vegetables: Heat butter in a medium saucepan over medium heat. Add finely chopped onion and minced jalapeño; sauté for 3-4 minutes until they become soft and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add flour: Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly and cooking for 1 minute to form a roux which will thicken the dip.
- Incorporate dairy: Gradually whisk in the whole milk and heavy cream, continuing to cook and whisk the mixture for about 2-3 minutes until it thickens noticeably.
- Melt cheeses: Reduce the heat to low, then add the shredded white American and Monterey Jack cheeses a handful at a time, stirring continuously until the cheese is completely melted and the dip is smooth.
- Season the dip: Stir in ground cumin, smoked paprika, salt, and pepper. Taste and adjust the seasoning as desired for a well-balanced flavor.
- Serve: Remove the dip from heat. Optionally garnish with chopped fresh cilantro. Serve warm with tortilla chips or fresh vegetables for dipping.
Notes
- To reduce heat, leave the seeds in the jalapeño or add more for a spicier dip.
- Use freshly shredded cheese for better melting and smoother texture compared to pre-shredded cheese.
- This dip is best served warm and consumed the same day for optimal flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently.
- For a thicker dip, reduce the milk slightly or add a bit more cheese according to preference.
- Garnishing with fresh cilantro adds a fresh pop of flavor but is optional.
