This Mexican Queso Dip recipe is easy to make and comes out creamy and smooth every time! Like your favorite restaurant queso at home!
Ingredients
2tablespoonsunsalted butter
½mediumonion,minced (yellow or white)
2clovesgarlic,minced
1jalapeño pepperminced (seeds removed if you don't want it spicy)
¾teaspoonkosher salt
1 ½cupsmilk,divided
8ouncescream cheese,cut into cubes
6ouncesmild cheddar cheese,shredded (about 1 ½ cups)
6ouncesMonterey Jack cheese,shredded (about 1 ½ cups)
2tablespoonsred salsa*,plus more to taste
Instructions
Melt the butter in a large sauté pan or deep skillet over medium heat.
Add in the onion, garlic, jalapeño and salt and cook for 5 minutes, stirring occasionally, until the vegetables soften and become very fragrant.
Add in ¾ cups of milk and cream cheese. Stir continuously until the cream cheese has melted and is mostly smooth, about 5 minutes.
Reduce the heat to low and add in the shredded cheeses in batches, stirring each batch into the mixture until it has completely melted before adding the next.
Stir in the remaining ¾ cups of milk until fully combined.
Remove the pan from the heat and stir in the salsa. Taste and add more if desired. Serve immediately with tortilla chips.
Notes
Red salsa: You can use your favorite smooth or chunky red salsa. For a smoky flavor, use 2 tablespoons of minced chipotle peppers in adobo sauce instead.
If the queso dip is too thick, stir in a splash of milk until it reaches your desired consistency.
For the creamiest results, use whole milk.
I recommend buying block cheese and shredding it yourself instead of buying pre-shredded cheese. The pre-shredded cheese at the grocery store is often covered with additives that are meant to reduce clumping, which doesn't always produce the best texture when melted.