Texas Queso Dip Recipe
Texas queso can be found on top of nachos or served with chips for a cheesy snack. There are countless versions of this dip—ours is easy to make yet packed with flavor. When you start to melt the cheese it may look a little funny, but keep stirring and you’ll have a creamy, smooth dip in no time.
Game plan: You can grate the cheese using a food processor to speed up the prep. You can also prepare the cheese and onions up to 2 days ahead. Just keep everything covered and refrigerated until you are ready to make the dip.
- 4 cups grated extra-sharp cheddar cheese (about 12 ounces)
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 1 tablespoon cornstarch
- 1/4 cup whole milk
- 1 cup minced white onion (about 1 small onion)
- 1 (4-ounce) can diced mild green chiles, juices reserved
- Place cheeses in a large bowl, sprinkle with cornstarch, and toss to coat. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
- Stir in onion and chiles with reserved juices until well combined. To serve, transfer dip to a slow cooker set on low or keep in the saucepan at a simmer for up to 1 hour, stirring occasionally. Serve with tortilla chips and cut-up raw carrots, jicama, celery, and radishes.
Beverage pairing: Radeberger Pilsner, Germany. If this queso had called for Velveeta cheese, like the kind that you get at baseball concession stands, a basic American lager such as Bud would have been a fine choice. But since we’re using extra-sharp cheddar, an extra-sharp beer is called for. Radeberger is a German-style pilsner, as opposed to a Czech-style, meaning that its hops are a little more shrill and its body a little lighter and less malty, which makes it an apt match for the sharpness of the cheese.