Here’s a simple, creamy, and crowd-pleasing cheesy dip (queso) recipe perfect with tortilla chips:
Ingredients (Serves 4–6)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole milk works best)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup diced tomatoes and green chilies (like RoTel)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 teaspoon cayenne pepper or jalapeños for heat
Instructions
- Make a roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until lightly golden.
- Add milk: Gradually whisk in the milk until smooth. Keep stirring until it thickens slightly (about 3–4 minutes).
- Melt the cheese: Reduce heat to low and stir in the shredded cheese until fully melted and smooth.
- Add flavor: Stir in diced tomatoes with green chilies, garlic powder, and optional spices. Taste and adjust seasoning with salt and pepper.
- Serve warm: Pour into a bowl and serve immediately with tortilla chips.
💡 Tips:
- For extra creaminess, add a splash of cream cheese.
- To keep it warm at a party, serve in a small slow cooker on low.
- You can mix in cooked ground beef, chorizo, or beans for a heartier dip.
If you like, I can also give a 5-minute “super quick” version that melts the cheese right in the microwave—perfect for instant snacking. Do you want that version too?
