Homemade Queso Dip with Chef John

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons All-Purpose Flour (for roux, sifted)
• 1 cup Whole Milk (room temperature)
• 8 ounces Cream Cheese (softened, cut into cubes)
• 8 ounces Sharp Cheddar Cheese (shredded)
• 4 ounces Monterey Jack Cheese (shredded)
• 1 small Yellow Onion (finely diced)
• 1 small Jalapeño Pepper (seeded and finely diced)
• 1 teaspoon Ground Cumin (ground)
• 1/2 teaspoon Smoked Paprika (optional for smoky flavor)
• 1/2 teaspoon Garlic Powder (ground)
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prep the aromatics

   Finely dice the onion and seed‑remove the jalapeño before dicing it very small.

   Time: PT5M

2. Make the roux

   Melt the butter in the saucepan over medium heat, then whisk in the flour. Cook, stirring constantly, for about 2 minutes until the mixture turns a light golden color.

   Time: PT2M

   Temperature: Medium heat

3. Add milk and thicken

   Gradually whisk in the milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.

   Time: PT5M

   Temperature: Medium heat

4. Incorporate cream cheese

   Add the cubed cream cheese to the thickened base, stirring until fully melted and smooth.

   Time: PT2M

   Temperature: Medium‑low heat

5. Melt shredded cheeses

   Stir in the shredded cheddar and Monterey Jack cheeses a handful at a time, allowing each addition to melt before adding the next.

   Time: PT3M

   Temperature: Medium‑low heat

6. Season and serve

   Add the diced onion, jalapeño, cumin, smoked paprika, garlic powder, salt, and pepper. Stir for 1 minute, then transfer to a serving bowl and garnish with chopped cilantro if desired.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

6g

Carbohydrates

8g

Fat

10g

Fiber

0.5g