Homemade Queso Dip
A warm, roux-thickened dip with three cheeses, sautéed peppers, tomatoes, green chiles, and lime. Makes six appetizer portions.
Ingredients
Dip
- 1 teaspoon cooking oil avocado or light olive oil
- 1/2 yellow onion diced
- 1 poblano pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 4 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 8 ounces sharp Cheddar finely grated
- 4 ounces Pepper Jack finely grated
- 4 ounces cream cheese cubed
- 4 ounces chopped green chiles one can, undrained
- 7 ounces fire-roasted diced tomatoes measured after draining, or diced fresh tomatoes
- 1/2 lime juiced
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder or ancho chile powder
- Sea salt to taste
- Cayenne pepper to taste
As Needed
- Additional half-and-half for thinning
Instructions
Make the Dip
- Heat oil in a nonstick skillet over medium heat and cook onion, poblano, and jalapeño 8–10 minutes until soft. Add garlic for the last 30 seconds, then set aside.
- Melt butter in a saucepan over medium-low heat and whisk in flour for 1–2 minutes until pale and foamy. Gradually whisk in 1 1/2 cups half-and-half and gently simmer 2–3 minutes until lightly thickened.
- Reduce heat to low and stir in cream cheese until smooth. Add Cheddar and Pepper Jack in small handfuls, stirring until each melts.
- Stir in vegetables, green chiles with their liquid, drained tomatoes, cumin, and chili powder until warm. Remove from heat, add lime juice, and season with salt and cayenne to taste.
- Add extra half-and-half 1 tablespoon at a time if needed for a thick, scoopable dip. Serve warm in 6 appetizer portions.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Reheat gently to 165°F, adding half-and-half as needed.
- For hot holding, keep the dip at 140°F or above.