Monterey Jack Cheese Queso Dip
This creamy Monterey Jack queso dip is a Tex-Mex favorite, perfect for gatherings and parties. Its smooth texture and mild flavor make it a crowd-pleaser when served warm with tortilla chips or fresh vegetables.
Equipment
- Saucepan
- Whisk
Ingredients
Queso Dip Base
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup evaporated milk
- 0.5 lb Monterey Jack cheese grated
- 4.5 oz green chilies drained
- 1 tsp ground cumin
Instructions
- In a medium saucepan over low heat, melt the butter. Whisk in the flour to form a roux, cooking for 1–2 minutes until lightly golden.
- Slowly whisk in the evaporated milk, ensuring a smooth mixture. Continue to cook, stirring constantly, until the mixture thickens slightly.
- Gradually add the grated Monterey Jack cheese, stirring continuously until fully melted and the sauce is smooth.
- Stir in the drained green chilies and ground cumin. Mix well to combine all ingredients evenly.
- Serve the queso dip warm with tortilla chips, fresh vegetable sticks, or toasted baguette slices.
Notes
For a spicier version, substitute Monterey Jack with Pepper Jack cheese or add diced jalapeños. To keep the dip warm during gatherings, serve it in a slow cooker set to low heat.