Skillet Queso Dip
A pourable, silky cheese dip made without processed cheese, spiked with roasted chiles and served bubbling in the pan it was made in.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
Recipe Card
Skillet Queso Dip
★ 4.8 · By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
Ingredients
- 2 tbsp butter
- 1 small onion, finely diced
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 cup whole milk
- 12 oz Monterey Jack, grated
- 4 oz sharp white cheddar, grated
- 1 can (4 oz) diced green chiles
- Cilantro and tortilla chips to serve
Instructions
- 1
Cook the onion and jalapeno in the butter over medium heat until soft, then stir in the garlic for thirty seconds.
- 2
Toss the grated cheeses with the cornstarch so each shred is lightly dusted, which keeps the dip from breaking.
- 3
Warm the milk in the skillet until steaming, then add the cheese in handfuls, stirring constantly and never letting it boil.
- 4
Fold in the green chiles once the queso is smooth and glossy, and taste for salt.
- 5
Top with cilantro and serve immediately in the skillet with a mountain of tortilla chips alongside.
Nutrition
Estimated per serving (8 servings per recipe).
Tip: Any tips before I start?
Read the method through once and get everything measured before you turn on the heat — it is the single change that makes home cooking calmer.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
How long will this last?
Refrigerate in an airtight container for up to 3 days.
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