Homemade Creamy Queso Dip

Homemade Creamy Queso Dip

Ingredients:

• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional for extra heat)
• 1 tomato, seeded and finely diced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 8 ounces cream cheese, cut into cubes
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika (optional for a smoky flavor)
• 1/4 teaspoon ground cumin
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Ingredients:
   • In a medium saucepan, melt the butter over medium heat.
   • Add the chopped onion, garlic, and jalapeño (if using). Sauté until the onions are translucent and the garlic is fragrant, about 3-4 minutes.
2. Add Tomatoes:
   • Stir in the diced tomatoes and cook for another 2 minutes until the tomatoes are just softened.
3. Create the Roux:
   • Sprinkle the flour over the vegetable mixture and stir to combine. Cook for about 1 minute to remove the raw flour taste.
4. Add Dairy:
   • Gradually pour in the milk while continuously stirring to prevent any lumps. Bring the mixture to a simmer and let it thicken slightly, about 2-3 minutes.
5. Melt the Cheese:
   • Reduce the heat to low and add the cream cheese, stirring until completely melted.
   • Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is melted and the mixture is smooth.
6. Season the Dip:
   • Season with salt, pepper, smoked paprika, and ground cumin. Adjust the seasoning to taste.
7. Serve:
   • Transfer the queso to a serving bowl and garnish with chopped cilantro.
   • Serve warm with tortilla chips for dipping.

Tips:

• For a thinner consistency, add more milk a little at a time until you reach your desired thickness.
• Keep the dip warm in a slow cooker set on low to maintain its creamy texture during gatherings.