Ingredients
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup milk (whole or 2%)
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional, for heat)
Salt to taste
Pepper to taste
1 can (4 oz) diced green chilies (optional, for added flavor)
Fresh cilantro for garnish (optional)
Instructions
Step 1: In a medium saucepan over medium heat, melt the butter.
Step 2: Add the flour to the melted butter and whisk continuously for about 1 minute, until it forms a smooth paste (this is called a roux).
Step 3: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture thickens, about 2-3 minutes.
Step 4: Stir in the garlic powder, onion powder, chili powder, ground cumin, cayenne pepper, salt, and pepper. Mix well to combine.
Step 5: Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheese, stirring constantly until melted and smooth.
Step 6: If using, stir in the diced green chilies for an extra kick of flavor.
Step 7: Once the cheese dip is creamy and well combined, remove from heat. Garnish with fresh cilantro if desired and serve immediately with tortilla chips, fresh veggies, or your favorite dippers.
Notes
For a smoother dip, ensure your cheeses are finely shredded. If the dip gets too thick, add a tablespoon of milk while reheating to thin it out to your desired consistency. Adjust cayenne pepper to your preferred spice level.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: cheese dip, Mexican dip, appetizer, queso, easy recipe
