Ingredients
Base
- 2 tablespoons salted butter or extra-virgin olive oil
- ½ medium white onion, finely chopped (about ⅓ cup)
- 1 Roma tomato, seeded and finely chopped (about ½ cup)
- 1 (4-ounce) can green chiles
Spices & Thickener
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon cornstarch
Liquids & Cheese
- 1 cup whole milk
- 1 pound American cheese, shredded (see Note)
To Serve
- Fresh cilantro, minced (optional)
- Tortilla chips, for serving
Instructions
- Sauté the Onion: Melt the butter in a medium pot over medium heat. Add ¾ of the finely chopped onion and cook until softened, about 4 minutes. Then reduce the heat to low.
- Add Vegetables and Spices: Stir in the chopped tomatoes, canned green chiles, kosher salt, ground cumin, chili powder, garlic powder, onion powder, and cornstarch. Cook, stirring continuously, until fragrant, about 1 minute.
- Incorporate Milk and Thicken: Pour in the whole milk and increase heat to medium. Bring the mixture to a simmer and cook, stirring frequently, until it slightly thickens, about 2 minutes.
- Melting the Cheese: Add the shredded American cheese to the pot. Cook while stirring frequently until the cheese has fully melted and the dip is smooth and creamy. Remove from heat.
- Serve: Transfer the queso dip to a serving bowl. Top with the remaining raw chopped onion and minced fresh cilantro if using. Serve warm alongside tortilla chips. Store any leftovers in an airtight container in the refrigerator for up to 1 week; reheat before serving.
Notes
- Use white or yellow American cheese blocks (not slices) from a quality brand such as Boar’s Head for the best melting and flavor.
- Adjust the seasoning and spice amounts according to your heat preference.
- For a smoother dip, shred the cheese finely and stir continuously while melting.
- Store leftover dip refrigerated and reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American
