Description
This creamy, cheesy, and flavorful queso dip is perfect for any occasion. Whether it’s game day, a party, or just a cozy night in, this dip will be the star of the show! Serve it with tortilla chips, nachos, or your favorite Mexican dishes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Ro*Tel)
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup half-and-half (or heavy cream for a richer dip)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon fresh cilantro, chopped (optional, for garnish)
- Tortilla chips, for serving
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the diced tomatoes with green chilies (including the juice) and bring to a simmer.
- Lower the heat and add the softened cream cheese, stirring until melted and smooth.
- Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheese has fully melted and the dip is creamy.
- Pour in the half-and-half (or heavy cream) to achieve your desired consistency. Stir in the chili powder, cumin, salt, and pepper.
- Continue cooking over low heat, stirring occasionally, until the queso is warm and well combined.
- Taste and adjust seasonings as necessary.
- Garnish with fresh chopped cilantro if desired.
- Serve hot with tortilla chips or as a topping for nachos, tacos, or burritos.
Notes
- If the queso becomes too thick, add more half-and-half or milk to thin it out.
- For extra heat, add a few dashes of hot sauce or a chopped jalapeño to the mix.
- You can substitute the cheeses with other varieties, such as Pepper Jack or a Mexican cheese blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg