Tex-Mex Queso Dip

Name: Tex-Mex Queso Dip
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 8 servings
Cuisine: tex_mex
Ingredients: 340 g cheddar cheese (freshly grated, sharp); 1 cup whole milk (at room temperature); 2 pcs jalapeño (large, seeded and finely diced); 1 pcs tomato (medium, seeded and finely diced); 0.5 pcs onion (medium, minced); 2 pcs garlic (cloves, minced); 2 tbsp butter; 2 tbsp all-purpose flour; 1 tsp cumin powder; 0.25 tsp salt; 2 tbsp coriander leaves (freshly chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Smooth, velvety cheese dip with a mild kick from fresh jalapeños and aromatic cumin. Made with real cheddar for a rich, authentic Tex-Mex flavor, this dip comes together in under 10 minutes and is perfect with warm tortilla chips.

PREP

COOK

SERVES

1 CUP

231 cal

SERVINGS

METHOD · 6 STEPS

prep
Grate the cheese and prep the vegetables.
Grate the cheddar using the large holes of a box grater. Finely dice the jalapeños, seed and dice the tomato, mince the onion and garlic. Have all ingredients measured and ready before you start cooking.
TIPPre-shredded cheese is coated in starch to prevent clumping and won't melt as smoothly. Always grate your own.
saute · ~5 min
Sauté the aromatics.
1.Melt butter in a medium heavy-bottomed saucepan over medium heat.
2.Add the minced onion and diced jalapeño with a pinch of salt. Cook, stirring often, until softened (3-4 min).
3.Add the minced garlic and cook until fragrant (30 sec).
TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium and stir constantly.
saute · ~1 min
Cook the flour base.
1.Sprinkle the all-purpose flour and cumin powder over the softened vegetables.
2.Whisk continuously and cook for 1 minute to remove the raw flour taste. The mixture will look like a slightly dry paste.
TIPCooking the flour for a full minute ensures your queso won't taste raw or pasty.
simmer · ~3 min
Gradually whisk in the milk to create a béchamel.
1.Slowly pour in the whole milk while whisking to prevent lumps.
2.Bring to a gentle simmer, whisking often. Cook until the sauce thickens enough to coat the back of a spoon (2-3 min).
TIPPour the milk in a slow, steady stream and whisk vigorously. This is the key to a silky-smooth queso.
mix · ~4 min
Melt the cheese into the sauce.
1.Reduce heat to low. Add the grated cheddar in 3 batches, whisking after each until fully melted and smooth.
2.Stir in the diced tomato and cook for 1 more minute until warmed through.
TIPLow heat is essential here. High heat can cause the cheese to separate and become grainy.
garnish
Season, garnish, and serve immediately.
1.Taste and stir in the measured salt.
2.Transfer to a serving bowl and garnish with fresh chopped coriander leaves.
3.Serve hot with warm tortilla chips.
TIPQueso thickens as it sits. If it gets too thick, stir in a tablespoon of warm milk to loosen it up.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Grate your own cheddar from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
2
Add the milk in a slow, steady stream while whisking constantly to avoid lumps in the béchamel base.
3
Keep the heat on low when adding the cheese; high heat will cause the proteins to seize and turn the dip grainy.
4
If your queso becomes too thick after sitting, stir in a splash of warm milk to restore a dippable consistency.
5
Seed the jalapeños thoroughly to control the heat level; leave a few seeds in if you want a spicier dip.
6
For the best flavor, let the cumin bloom in the butter-and-flour paste for a full minute before adding liquid.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Add 1 minced serrano pepper or 1/2 teaspoon cayenne along with the jalapeños for those who prefer a fiery kick.

chunky tex mex

Chunky tex-mex

Stir in 1/2 cup cooked black beans and 1/3 cup fire-roasted corn kernels with the tomato for a more substantial, chunky dip.

smoky

Smoky

Replace 2 tablespoons of the cheddar with smoked gouda and use chipotle powder instead of cumin for a deep, smoky flavor profile.

dairy free

Dairy-free

Substitute the butter with vegan butter, use full-fat oat milk, and swap cheddar for a high-quality vegan shred that melts well.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Calcium Source

Cheddar cheese provides a significant amount of calcium, which is essential for maintaining strong bones and teeth.

✓

Antioxidant Boost

Jalapeños and tomatoes are rich in vitamin C and lycopene, both antioxidants that help combat oxidative stress.

✓

Digestive Support

Cumin is traditionally used to aid digestion and can help reduce bloating after a heavy meal.

QUESTIONS?

Frequently asked questions

Whole milk is recommended because its fat content helps the cheese melt smoothly. Low-fat or plant-based milks can cause a thinner, less stable sauce.

PAIRS WELL WITH