Discover The Ultimate Dip Experience (Print version)

A warm, creamy queso dip with green chiles, jalapeño, garlic, lime, and a silky cheese pull made for chips, sliders, and party boards.

# Ingredients:

For the flavor base

01 - 1 tablespoon neutral oil
02 - 1 small yellow onion, finely diced
03 - 2 jalapeños, seeded and finely diced
04 - 3 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1 can (10 oz / 283 g) diced tomatoes with green chiles, drained
09 - 1 can (4 oz / 113 g) diced green chiles, drained

For the cheese dip

10 - 1 cup (240 ml) evaporated milk, plus more as needed
11 - 8 oz (225 g) cream cheese, cubed and softened
12 - 1 lb (450 g) American-style melting cheese, cubed
13 - 1 cup (115 g) freshly shredded Monterey Jack cheese
14 - 1 tablespoon hot sauce, plus more to taste
15 - 1 tablespoon fresh lime juice
16 - 2 tablespoons chopped cilantro
17 - 2 tablespoons sliced scallions
18 - Salt, only if needed
19 - Tortilla chips, pretzels, or vegetables, for serving

# Instructions:

01 - Heat the oil in a medium heavy saucepan over medium heat. Add the onion and jalapeños and cook for 4-5 minutes, stirring often, until softened.
02 - Add the garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds, just until fragrant.
03 - Stir in the drained tomatoes with green chiles and the diced green chiles. Simmer for 2 minutes so the mixture thickens slightly.
04 - Lower the heat to medium-low. Add the evaporated milk and cream cheese, stirring until the cream cheese melts into a smooth sauce.
05 - Add the cubed melting cheese a handful at a time, stirring until smooth before adding more. Stir in the Monterey Jack until fully melted.
06 - Stir in hot sauce, lime juice, cilantro, and scallions. Taste before adding salt. Serve warm with chips, pretzels, or vegetables, thinning with warm evaporated milk if needed.

# Good to know:

01 - Serve warm for the best texture.
02 - Keep warm in a small slow cooker for parties.
03 - Add cooked chorizo or taco beef for a meatier version.

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