Quarterback Queso Dip Jalapenos (Printable)
Creamy, spicy cheese dip featuring fresh jalapeños. Perfect for game day or any party. Easy to prepare and a guaranteed crowd-pleaser.
# What You'll Need:
→ Dairy
01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup whole milk
04 - 2 tablespoons cream cheese, softened
→ Produce
05 - 2 fresh jalapeños, finely diced (seeds removed for less heat)
06 - 1 small onion, finely diced
07 - 2 cloves garlic, minced
→ Pantry
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
14 - 1 jalapeño, sliced into rings
15 - 2 tablespoons chopped fresh cilantro
# How-To Steps:
01 - In a medium saucepan over medium heat, melt the butter. Add the finely diced onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and diced jalapeños; cook for 1 minute until fragrant.
02 - Sprinkle in the all-purpose flour and stir constantly for 1 minute, creating a roux.
03 - Slowly whisk in the whole milk, ensuring no lumps form. Continue to cook, stirring frequently, until the mixture begins to thicken, approximately 2–3 minutes.
04 - Reduce the heat to medium-low. Add the softened cream cheese and whisk until completely smooth.
05 - Gradually add the shredded sharp cheddar and Monterey Jack cheeses, stirring continuously until fully melted and the dip achieves a creamy consistency.
06 - Stir in the ground cumin, smoked paprika, salt, and freshly ground black pepper. Taste and adjust seasoning as necessary.
07 - Transfer the finished queso to a serving bowl. Garnish with jalapeño rings and chopped fresh cilantro, if desired. Serve immediately with tortilla chips or fresh vegetables.
# Expert Advice:
01 -
- It comes together so much faster than you'd think, making it perfect for last-minute gatherings.
- The creamy texture and perfect spice level will have everyone asking for the recipe, trust me!
02 -
- Always shred your own cheese; the anti-caking agents in pre-shredded cheese can make your queso grainy and less smooth.
- Don't rush the melting of the cheese; low and slow heat prevents it from seizing up and becoming oily.
03 -
- For an even richer flavor, consider using evaporated milk instead of whole milk, but reduce the amount slightly as it's thicker.
- If your queso ever gets a little too thick while sitting, whisk in a tablespoon or two of warm milk until it reaches your desired consistency again.