Description
This Mexican Cheese Dip is the kind of recipe you pull out when you want instant joy on the table. It’s smooth, rich, and perfectly spiced—made with real cheese that melts into a velvety sauce in just minutes. Whether it’s game night, movie night, or a last-minute get-together, this queso is your no-fail crowd-pleaser.
Ingredients
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup whole milk
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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½ cup diced tomatoes with green chilies (drained)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon ground cumin
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Salt, to taste
Optional add-ins or toppings:
Chopped jalapeños, hot sauce, fresh cilantro
Instructions
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Make the base:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until smooth and lightly golden. -
Add milk:
Slowly whisk in the milk. Cook for 2–3 minutes, stirring, until slightly thickened. -
Melt the cheese:
Reduce heat to low. Add the cheddar and Monterey Jack a handful at a time, stirring until fully melted and smooth before adding more. -
Season:
Stir in diced tomatoes with chilies, garlic powder, onion powder, cumin, and salt to taste. -
Serve warm:
Transfer to a bowl and serve immediately with tortilla chips or your favorite dippers.
Notes
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Low heat is key: High heat can make cheese grainy or oily.
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Shred your own cheese: It melts smoother than pre-shredded cheese.
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Too thick? Stir in a splash of warm milk.
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Keep it warm: A small slow cooker on “warm” works perfectly for parties.