Ready in just 15 minutes, this easy Queso Dip is a delicious, melty mess of cheddar and jack cheese, roasted tomatoes, and spicy jalapenos. Perfect for game days, movie nights, and any time you need an excuse to party!
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Need a quick snack for an impromptu party? This 15 Minute Queso Dip is exactly what your guests crave. Much better than anything store-bought, a bowl of this spicy, melty, jack and cheddar cheese is perfect with a bag of tortilla chips for an easy way to entertain.
15 Minute Easy Queso Dip
A few months ago, I found myself catering a tiny taco feast with a few days’ notice. The idea was suggested by my husband and a good friend, in a way that may have felt like an imposition if I didn’t already have a taco recipe in the works that I desperately wanted to try out. I was all set to make the first run at these incredibly delicious Pulled Pork Mini Tacos, but I wanted something else for us to snack on as they cooked. It had to be something easy though – something that I could make without too much thought or time. With a skeleton of a recipe, I whipped together a silky smooth, completely addictive Queso Dip in no more than 15 minutes. Luckily, I wrote down the recipe (and tested it out) so I could share it with you.
Don’t Let French Words Intimidate You (aka Making a Roux)
The base of most creamy cheese sauce recipes – whether it’s for a dip or a mac and cheese – is something called a “roux’. As the heading indicates though, don’t be intimidated by a simple French word. A roux is just a whisked-up mixture of a fat (usually butter) and a flour.
I’ll break it down: First, melt the butter. Then, whisk in the flour to make a paste and let it cook a minute or two. It will turn a little golden in color. Still whisking (trust me, never stop whisking), slowly pour the milk into the paste mixture, incorporating it in. When it becomes a thick cream that can coat a spoon, the roux is ready for any cheese and seasonings to be added as needed.
That’s it. Simpler than most baking recipes, right?
And in case you are a worst-case scenario person (like me), just make sure you have some extra flour and butter on hand. Maybe on your first try you accidentally get distracted and stop whisking or keep your heat too high, burning the roux in the early stages (you’ll know if its burnt – the smell is hard to miss). It happens. Just scoop it out and start again. It’s just butter and flour. No reason to fret over a second try.
With gameday season upon us, you might need more than just some delicious Easy Queso Dip. Maybe add a platter of Spinach & Artichoke Pastry Swirls, Cheesy Pretzels, or Baked Hot Wings. And nothing is better than a Large Batch of Whiskey Sours to wash it all down.
Let’s get ready to party!
15 Minute Easy Queso Dip
Melty cheddar and jack cheese, roasted tomatoes, and spicy jalapenos make for an easy queso dip that is ready in just 15 minutes! #gameday #snack #cheese #party
Makes about 3 cups
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar and jack cheese thickly grated (I use half of each)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dry ground mustard
- Pinch of cayenne powder
- 1 cup fire roasted diced tomatoes
- 1/3 cup candied jalapenos, diced (Optional)*
First, make a simple roux: Melt the butter in a medium sized saucepan over medium high heat. Sprinkle in the flour, and quickly whisk for 2 minutes until golden. Slowly whisk in the milk a little at a time, and stir until combined and there are no lumps.
When the mixture is thick enough to coat a spoon, stir in the cheese, salt, pepper, dry mustard, and cayenne until smooth. Once all the cheese is melted, remove the saucepan from heat and add the diced tomatoes and jalapenos, if using. Transfer the contents to a heat-safe bowl and serve hot with tortilla chips.
The Jalapeno Option: I recommend using diced candied jalapenos (otherwise known as Cowboy Candy) in this recipe, as it adds a nice spicy sweetness. If you don’t make your own preserves or can’t find any though, canned diced jalapenos would work just fine. If you decide to use fresh jalapenos, I recommend dicing them up and sauteing them in a bit of oil to soften them up before adding them to the cheese mixture. Of course, you leave them out all together for a mild queso dip.