An easy-to-make, rich, and flavorful cheese dip with a hint of spice, ideal for sharing at any festive occasion.
# 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 tbsp unsalted butter
05 - 2 tbsp cream cheese
→ Vegetables
06 - 1 small jalapeño, finely diced, seeds removed for less heat
07 - 1 small tomato, seeded and diced
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced
→ Spices & Seasonings
10 - 1/2 tsp ground cumin
11 - 1/4 tsp smoked paprika
12 - 1/4 tsp chili powder
13 - 1/2 tsp kosher salt
14 - 1/4 tsp freshly ground black pepper
→ Optional Garnishes
15 - 2 tbsp chopped fresh cilantro
16 - 1 tbsp sliced green onions
# How To Make It:
01 - Melt butter in a medium saucepan over medium heat. Add diced onion and jalapeño; cook stirring constantly until softened, approximately 2 minutes.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
03 - Pour in whole milk and add cream cheese. Whisk vigorously until cream cheese is completely melted and mixture achieves smooth consistency.
04 - Gradually incorporate shredded sharp cheddar and Monterey Jack cheeses, one handful at a time, stirring constantly until fully melted and velvety smooth.
05 - Add ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Stir thoroughly to distribute spices evenly throughout the cheese mixture.
06 - Fold in diced tomato and cook for 1 minute just until warmed through, maintaining texture.
07 - Transfer queso dip to a serving bowl or warm slow cooker. Sprinkle with fresh cilantro and green onions if desired. Serve immediately with tortilla chips while hot.
