Real Cheese Queso Dip
Hot queso dip made with real shredded cheddar and pepper jack, stabilized with a butter-flour roux and seasoned with cumin, chili powder, cayenne, and green chiles.
Equipment
- Medium saucepan
- Whisk
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese freshly shredded
- 1 cup pepper jack cheese freshly shredded
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 pinch to 1/4 teaspoon cayenne pepper to taste
- 1 4-ounce can diced green chiles drained, optional
- salt and pepper to taste
Instructions
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned.
- Add the flour and stir constantly for 90 seconds, until the raw flour smell cooks off and the mixture looks smooth and paste-like.
- Slowly pour in the milk while whisking constantly. Continue whisking until the sauce thickens and bubbles gently around the edges, about 3 to 4 minutes.
- Stir in the cumin, chili powder, cayenne, and drained green chiles if using. Cook for 30 seconds.
- Reduce the heat to low. Add the shredded cheese in 2 to 3 batches, stirring each addition until fully melted before adding more.
- Season with salt and pepper to taste. Serve immediately with tortilla chips.
Notes
Shred the cheese from a block for the smoothest queso. Reduce the heat to low before adding the cheese so the sauce does not separate. Add the cheese in batches and let each batch melt before adding more. Reheat leftovers gently over low heat with a splash of milk.
