Description
This Restaurant-Style Queso offers an irresistible, velvety cheese pull and rich aroma, perfect for busy parents and home cooks looking for an easy dinner idea or a satisfying appetizer.
Ingredients
Scale
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1.5 cups whole milk or half-and-half
- 16 oz Monterey Jack cheese block, freshly shredded
- 4 oz American cheese or Velveeta, shredded or cubed
- 1–2 fresh jalapeños or serranos, diced very finely
- 1 clove garlic, minced
- 0.5 tsp cumin
- 0.25 tsp chili powder
- A pinch cayenne pepper
- Salt, to taste
Instructions
- Prep Ingredients: Dice peppers and garlic finely. Shred cheeses. Measure out milk and spices.
- Start The Roux: In a medium saucepan, melt 2 Tbsp unsalted butter over medium-low heat. Whisk in 2 Tbsp all-purpose flour, stirring constantly for 1-2 minutes until a pale, smooth paste forms and smells nutty.
- Build Creamy Base: Gradually whisk in 1.5 cups whole milk until smooth. Simmer gently for 2-3 minutes until it thickens slightly and coats a spoon. Reduce heat to low.
- Melt The Cheese: Add 16 oz shredded Monterey Jack and 4 oz American cheese, stirring continuously until completely melted and velvety smooth. (If dip appears grainy, remove from heat, stir vigorously, then return to very low heat.)
- Season And Finish: Stir in diced jalapeños, minced garlic, 0.5 tsp cumin, 0.25 tsp chili powder, and a pinch of cayenne. Taste and adjust seasonings as needed. (For spicier dip, add hot sauce; for milder, omit fresh peppers and use drained green chilies.)
- Serve Immediately: Transfer the dip to a warm serving bowl or small slow cooker to keep it warm.
Notes
For best results, use freshly grated block cheese for a superior melt. If the dip appears grainy due to excessive heat, remove it from the stove, stir vigorously, then return to very low heat. Adjust spice level by adding hot sauce or using drained green chilies instead of fresh peppers. Keep warm in a slow cooker for serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 0.5 cup (120 g)
- Calories: 380 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: queso, cheese dip, restaurant-style, easy, appetizer, family-friendly, weeknight, quick meal, spicy, creamy