Queso Dip
Smooth, creamy cheese dip with roasted green chiles - the Tex-Mex essential
- 2 tbspbutter
- 2 tbspall-purpose flour
- 1 cupwhole milk
- 8 ozAmerican cheese(cubed)
- 4 ozMonterey Jack(shredded)
- 4 ozdiced green chiles(drained)
- 2 tbsppickled jalapeños(chopped)
- 0.25 tspcumin
- 0.25 tspgarlic powder
Best served immediately. Can be made ahead and gently reheated with additional milk to thin. Keep warm in slow cooker on low.
- 1Melt butter in saucepan over medium heat
- 2Whisk in flour and cook 1 minute, stirring constantly
- 3Gradually whisk in milk until smooth
- 4Cook, stirring, until mixture thickens slightly, about 3 minutes
- 5Reduce heat to low and add American cheese, stirring until melted
- 6Add Monterey Jack and stir until smooth
- 7Stir in green chiles, jalapeños, cumin, and garlic powder
- 8Transfer to warm serving dish
- 9Serve immediately with tortilla chips
American cheese is essential for smooth texture - it contains emulsifiers that prevent graininess. Combine with real cheese for better flavor. Green chiles add traditional flavor; use hot Hatch chiles when available. Stir in a splash of beer for depth.
Tex-Mex queso dip emerged in the mid-20th century when processed American cheese became widely available. The smooth, meltable quality of American cheese creates a texture impossible to achieve with aged cheeses alone. Today, no Tex-Mex restaurant or game day party is complete without a bowl of queso.