Queso Dip (Mexican Cheese Dip) Recipe
Ingredients:
1 tbsp butter
1/2 small onion, finely chopped
1 jalapeño, seeded and finely chopped (optional for heat)
2 cloves garlic, minced
1 cup half-and-half or whole milk
1 tbsp cornstarch
2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
1 can (10 oz) diced tomatoes with green chilies, drained (like Rotel)
1/4 tsp ground cumin
1/4 tsp smoked paprika
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Tortilla chips, for serving
Instructions:
Prepare the Aromatics:
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and jalapeño (if using). Sauté for about 3-4 minutes, until the onion is soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Cheese Sauce:
In a small bowl, whisk together the half-and-half or whole milk and cornstarch until smooth.
Pour the milk mixture into the saucepan with the sautéed onions, jalapeño, and garlic. Cook, stirring constantly, until the mixture begins to thicken, about 3-5 minutes.
Add the Cheese:
Reduce the heat to low and gradually stir in the shredded Mexican cheese blend. Continue stirring until the cheese is completely melted and the sauce is smooth.
Add the Tomatoes and Spices:
Stir in the drained diced tomatoes with green chilies, ground cumin, and smoked paprika. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the dip is heated through and well combined.
Serve:
Transfer the queso dip to a serving bowl and garnish with chopped fresh cilantro. Serve warm with tortilla chips.
