Easy Queso Dip
This Mexican Queso Dip recipe is easy to make and comes out creamy and smooth every time! Like your favorite restaurant queso at home!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- ½ medium onion, (minced (yellow or white))
- 2 cloves garlic, (minced)
- 1 jalapeño pepper (minced (seeds removed if you don't want it spicy))
- ¾ teaspoon kosher salt
- 1 ½ cups milk, (divided)
- 8 ounces cream cheese, (cut into cubes)
- 6 ounces mild cheddar cheese, (shredded (about 1 ½ cups))
- 6 ounces Monterey Jack cheese, (shredded (about 1 ½ cups))
- 2 tablespoons red salsa*, (plus more to taste)
Instructions
- 1
Melt the butter in a large sauté pan or deep skillet over medium heat.
- 2
Add in the onion, garlic, jalapeño and salt and cook for 5 minutes, stirring occasionally, until the vegetables soften and become very fragrant.
- 3
Add in ¾ cups of milk and cream cheese. Stir continuously until the cream cheese has melted and is mostly smooth, about 5 minutes.
- 4
Reduce the heat to low and add in the shredded cheeses in batches, stirring each batch into the mixture until it has completely melted before adding the next.
- 5
Stir in the remaining ¾ cups of milk until fully combined.
- 6
Remove the pan from the heat and stir in the salsa. Taste and add more if desired. Serve immediately with tortilla chips.