Classic Queso Dip

Instructions

1. 1

   Shred the Sharp Cheddar Cheese and Monterey Jack Cheese from a block and set aside. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so freshly grated is strongly recommended.

2. 2

   In a medium Saucepan over medium heat, melt the Butter. Add the diced White Onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the Garlic and cook for 30 seconds more until fragrant.

3. 3

   Add the drained diced Green Chiles and stir to combine. Cook for 1 minute.

4. 4

   In a small Mixing Bowl or Measuring Cups, whisk the Cornstarch into the Milk until fully dissolved with no lumps. Pour the milk mixture and the Heavy Cream into the Saucepan. Stir and bring to a gentle simmer over medium heat, about 2–3 minutes.

5. 5

   Reduce heat to low. Add the cubed Velveeta and stir continuously until fully melted and the base is smooth, about 2 minutes.

6. 6

   Add the shredded Sharp Cheddar Cheese and Monterey Jack Cheese in two or three small handfuls, stirring each addition until fully melted before adding the next. This gradual process ensures the dip stays silky and doesn't break.

7. 7

   Stir in the drained Tomatoes with Green Chiles Rotel, Cumin, Chili Powder, Kosher Salt, and Cayenne Pepper (if using). Taste and adjust seasoning as needed. If the dip seems too thick, add a splash of Milk and stir to loosen.

8. 8

   Transfer to a serving bowl or keep warm in the Saucepan on the lowest heat setting. Garnish with fresh Cilantro and sliced Jalapeno if desired. Serve immediately with tortilla chips, warm flour tortillas, or fresh vegetables.

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