Ultimate Queso Dip Recipe

1. Sweat the aromatics. In a medium saucepan over medium heat, melt the butter. Add the onion and cook 3 to 4 minutes until softened. Add the garlic and cook 30 seconds, stirring so it does not brown.
2. Bloom the spices. Stir in cumin, smoked paprika, and salt. Cook 20 seconds until fragrant.
3. Warm the milk (gentle heat). Pour in the milk and warm until steaming but not boiling.
4. Build the smooth base. Reduce heat to low. Add the white American cheese and stir until completely melted and silky.
5. Melt the rest of the cheese slowly. Add the shredded Monterey Jack in small handfuls, stirring each addition until fully melted before adding more.
6. Stir in the tomatoes. Add the well-drained diced tomatoes with green chiles and stir until warmed through. (Keeping the tomatoes for after the cheese helps avoid any weird dairy breakage.)
7. Dial in the texture. If it feels too thick, stir in 1 to 3 tablespoons milk until it is perfectly scoopable. If it is too loose, let it simmer on low for 1 to 2 minutes, stirring often.
8. Finish with your flavor boosters. Stir in jalapeño juice and jalapeños if using. Taste and adjust salt and heat.
9. Serve hot. Pour into a warm bowl or serve straight from the pot. Top with cilantro, tomatoes, and jalapeños. Put chips within arm’s reach.

Matt’s quick rescue tip: If the queso starts to tighten up on the table, stir in a splash of warm milk. If it looks slightly separated, drop the heat, whisk gently, and give it a minute. Low and slow fixes most queso drama.