Green Chile Queso Dip (Printable)
Creamy, spicy cheese dip with roasted green chiles, melted cheeses, and fresh vegetables. Perfect for parties and gatherings.
# What You Need:
→ Dairy
01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup whole milk
04 - 2 tablespoons cream cheese, softened
05 - 1 tablespoon unsalted butter
→ Vegetables
06 - 1 (4 oz) can diced roasted green chiles, drained
07 - 1 small tomato, finely diced
08 - 1/4 cup finely chopped red onion
09 - 1 small jalapeño pepper, seeded and minced (optional for extra heat)
10 - 2 tablespoons fresh cilantro, chopped
→ Spices and Seasonings
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon ground cumin
13 - 1/4 teaspoon smoked paprika
14 - Kosher salt and freshly ground black pepper to taste
→ For Serving
15 - Tortilla chips
# How To Make It:
01 - Melt butter in a medium saucepan over medium heat. Add chopped red onion and minced jalapeño; sauté for 2 to 3 minutes until softened and translucent.
02 - Stir in garlic powder, ground cumin, and smoked paprika. Cook for 30 seconds, stirring constantly, until spices are fragrant and fully incorporated.
03 - Pour in whole milk and add cream cheese. Whisk continuously until cream cheese is completely melted and the mixture is smooth with no lumps remaining.
04 - Gradually add shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring constantly until each addition is fully melted before adding the next. Continue until the entire mixture is smooth and velvety.
05 - Gently stir in drained diced green chiles and diced tomato. Cook for 1 to 2 additional minutes, allowing flavors to meld together.
06 - Season with kosher salt and freshly ground black pepper to taste. Remove saucepan from heat and fold in chopped fresh cilantro.
07 - Transfer to a serving bowl and serve warm alongside tortilla chips. If the dip thickens while sitting, stir in a splash of milk to reach desired consistency.
# Expert Suggestions:
01 -
- The double cheese combo melts into something silky and indulgent that store bought queso can never touch.
- It comes together in under thirty minutes, which means you can make it while people are already walking through the door.
02 -
- Shred the cheese yourself from a block because pre shredded cheese is coated in anti caking powder that makes the dip grainy instead of smooth.
- Keep the heat at medium or lower once the cheese goes in because high heat causes the proteins to seize and the texture turns oily and broken.
03 -
- Room temperature cheese melts faster and more evenly, so take it out of the refrigerator twenty minutes before you start cooking.
- A warm serving bowl keeps the dip at the perfect dipping consistency longer, so run your bowl under hot water and dry it before transferring the queso.