Easy Queso Dip
Queso with creamy American and Monterey Jack cheeses, spiced with cumin and cayenne, and brightened by pickled jalapeños. Perfectly smooth and flavorful for dipping tortilla chips.
Ingredients
- 1 small yellow onion about 6 ounces, finely chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon Morton kosher salt plus more to taste
- 1/3 cup chopped pickled jalapeños undrained, plus 1 tablespoon pickle juice
- 8 ounces American cheese thinly sliced
- 8 ounces shredded Pepper Jack cheese about 2 cups
- 2 tablespoons unsalted butter
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cups whole milk divided
- 1 tablespoon cornstarch
- Tortilla chips for serving
Instructions
- Melt 2 Tbsp butter in a medium saucepan over medium heat.
- Cook 1 finely chopped small onion until translucent, about 3–4 mins.
- Add 3 minced garlic cloves, 2 tsp ground cumin, ½ tsp cayenne, and 1 tsp kosher salt; cook until fragrant, about 30 secs.
- Pour in 1¾ cups milk and bring to a bare simmer.
- In a small bowl, whisk 1 Tbsp cornstarch with ¼ cup milk until smooth.
- Stir slurry into the saucepan and simmer, stirring constantly, until thickened, about 1 min.
- Reduce heat to low.
- Add 8 oz sliced American cheese, stirring until melted, about 3 mins.
- Gradually stir in 8 oz shredded Monterey Jack cheese, one handful at a time, waiting 30 secs between additions, about 4 mins total.
- Stir another minute to ensure smoothness.
- Remove from heat.
- Stir in ⅓ cup chopped pickled jalapeños and 1 Tbsp pickle juice.
- Taste and add more salt if needed.
- Transfer to a warmed bowl or keep in saucepan over low heat.
- Serve immediately with tortilla chips.