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Easy Queso Dip Recipe

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3.9 from 11 reviews

This Easy Queso Dip Recipe is a creamy, cheesy delight perfect for game day, parties, or any snack craving. With a combination of sharp cheddar and Monterey Jack cheeses, balanced by sautéed onions, garlic, and a hint of jalapeño heat, this dip comes together in just 35 minutes on the stovetop. Serve it warm with tortilla chips for an irresistible appetizer everyone will love.

Ingredients

Queso Dip

  • 2 tablespoons unsalted butter
  • ½ medium onion, minced (yellow or white)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, minced (seeds removed if you prefer less heat)
  • ¾ teaspoon kosher salt
  • 1 ½ cups milk, divided
  • 8 ounces cream cheese, cut into cubes
  • 6 ounces mild cheddar cheese, shredded (about 1 ½ cups)
  • 6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
  • 2 tablespoons red salsa, plus more to taste

Instructions

  1. Melt Butter and Sauté Vegetables: Melt the butter in a large sauté pan or deep skillet over medium heat. Add the minced onion, garlic, jalapeño, and kosher salt. Cook for 5 minutes, stirring occasionally, until the vegetables soften and release their fragrance.
  2. Add Milk and Cream Cheese: Pour in ¾ cup of milk and add the cubed cream cheese. Stir continuously over medium heat until the cream cheese has melted and the mixture becomes mostly smooth, about 5 minutes.
  3. Melt Shredded Cheeses: Reduce the heat to low. Add the shredded mild cheddar and Monterey Jack cheeses in batches, stirring each batch into the mixture until completely melted before adding the next, ensuring a smooth consistency.
  4. Combine Remaining Milk: Stir in the remaining ¾ cup of milk until fully incorporated into the cheese mixture, creating a creamy dip base.
  5. Finish with Salsa: Remove the pan from heat and stir in 2 tablespoons of red salsa. Taste and add more salsa if desired to adjust flavor and spice level.
  6. Serve: Serve the queso dip immediately while warm with tortilla chips or your favorite dipping accompaniments.

Notes

  • For a milder dip, remove seeds from the jalapeño or use less jalapeño.
  • Use full-fat milk for a creamier texture; low-fat milk can be substituted but may result in a slightly thinner dip.
  • Red salsa can be homemade or store-bought; pick your preferred level of spiciness.
  • If the dip thickens upon standing, gently reheat it on low heat while stirring.
  • Serve immediately for the best flavor and texture; queso tends to thicken as it cools.

Find it online: https://cookedbygrace.com/easy-queso-dip-recipe/