Ultimate Queso Dip

This cozy dip is exceptionally creamy, features both sharp and stretchy cheeses, and is scented with warming spices and smoky green chilies.

Course Appetizer, Side Dish

Cuisine American, Mexican

Diet Gluten Free, Vegetarian

Keyword cheddar cheese, cheese dip, hot cheese dip, queso, queso dip, queso quesadilla cheese

Prep Time 10

Cook Time 20

Servings

Calories 284kcal

Tortilla chips bagel chips, or plaintain chips
Vegetables such as baby carrots, celery, bell peppers, cauliflower, broccoli, radishes
Bread soft pretzel bites, tortillas

In a small bowl, whisk together ¼ cup of the half-and-half and the cornstarch. Set aside.
Pour the remaining 1¾ cups of half-and-half into a medium saucepan and whisk in the chili powder, cumin, onion powder, and garlic powder.
Set the pan over medium heat and bring to a simmer.
Whisk the half-and-half/cornstarch mixture again to ensure the cornstarch is fully dissolved (not stuck to the bottom of the bowl) and add the mixture to the pan.
Return to a simmer and cook for 1 minute, until the mixture thickens slightly, whisking constantly. Reduce the heat to low.
Fold in both cheeses, one handful at a time, and stir until the cheese melts.
Fold in the green chilies.
Remove the pan from the heat and season to taste with salt and pepper.
Transfer to a serving dish, top with cilantro, green onions, and tomato (if using) and serve with desired dippers.