Creamy, spicy cheese dip with cheddar, Monterey Jack, jalapeños, and warm spices for game day gatherings.
# What You'll Need:
→ Dairy
01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons cream cheese
→ Vegetables
06 - 1 small jalapeño, finely diced with seeds removed
07 - 1 small tomato, seeded and diced
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced
→ Spices & Seasonings
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon chili powder
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper
→ Garnish
15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon sliced green onions
# Directions:
01 - Melt butter in a medium saucepan over medium heat. Add diced red onion and jalapeño, stirring occasionally until softened, approximately 2 minutes.
02 - Add minced garlic to the pan and cook for 30 seconds until fragrant.
03 - Pour in whole milk and add cream cheese. Whisk continuously until cream cheese dissolves completely and mixture achieves a smooth consistency.
04 - Gradually introduce shredded cheddar and Monterey Jack cheeses while stirring constantly until fully melted and velvety in texture.
05 - Incorporate ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Stir thoroughly to distribute spices evenly.
06 - Add diced tomato and cook for 1 minute, stirring gently to warm through without breaking down the tomato pieces.
07 - Pour queso into a serving bowl or warm slow cooker. Top with fresh cilantro and sliced green onions if desired. Serve immediately with accompaniments.
