Green Chile Queso Dip (Printable)
Creamy melted cheese blend with roasted green chiles, perfect for dipping tortilla chips at any gathering.
# What You Need:
→ Dairy
01 - 2 cups shredded cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup whole milk
04 - 2 tablespoons cream cheese
05 - 1 tablespoon unsalted butter
→ Vegetables
06 - 1 (4 oz) can diced roasted green chiles, drained
07 - 1 small tomato, diced
08 - 1/4 cup finely chopped red onion
09 - 1 small jalapeño, seeded and minced (optional, for extra heat)
10 - 2 tablespoons chopped fresh cilantro
→ Spices & Seasoning
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon ground cumin
13 - 1/4 teaspoon smoked paprika
14 - Salt and pepper to taste
→ Other
15 - Tortilla chips, for serving
# Steps:
01 - In a medium saucepan over medium heat, melt the butter. Add the diced red onion and minced jalapeño; sauté for 2–3 minutes until softened and translucent.
02 - Stir in the garlic powder, ground cumin, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant and bloomed.
03 - Pour in the whole milk and add the cream cheese. Whisk continuously until the cream cheese is fully melted and the mixture is smooth with no lumps remaining.
04 - Gradually add the shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring constantly until each addition is completely melted and the mixture is velvety smooth.
05 - Fold in the drained diced roasted green chiles and diced tomato. Stir gently and cook for 1–2 minutes more until everything is evenly distributed and heated through.
06 - Season with salt and pepper to taste. Remove the saucepan from heat and fold in the chopped fresh cilantro.
07 - Transfer the warm queso dip to a serving bowl and serve alongside tortilla chips. If the dip thickens as it sits, stir in a splash of warm milk to reach the desired consistency.
# Expert Advice:
01 -
- It comes together in under thirty minutes which means you can decide to make it right now and be eating it before anyone asks what took so long.
- The combination of cheddar and Monterey Jack gives you that perfect stretchy melt that every good queso demands.
02 -
- If the heat is too high when you melt the cheese the oils will separate and no amount of stirring can fix a broken queso so keep it medium low once the cheese goes in.
- Reheating leftovers gently over low heat with a splash of milk brings the dip back to its original glory.
03 -
- Shred your own cheese every single time because those bags of pre shredded cheese are coated in anti caking powder that will make your dip grainy instead of smooth.
- Keep the pan on the lowest possible heat once all the cheese is melted because holding it gently keeps it dippable and prevents the bottom from scorching.