Restaurant-Style Queso Dip

Ingredients

• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 2 cups whole milk
• 2 tablespoons cornstarch
• 12 ounces American cheese, cubed
• 8 ounces shredded sharp cheddar cheese
• 1 (10-ounce) can diced tomatoes with green chilies, drained
• 1/4 cup chopped fresh cilantro (optional)
• Salt and pepper to taste
• Tortilla chips for serving

Cooking Instructions

1. In a large skillet, melt the butter over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté until softened, about 5 minutes.
2. Stir in the cumin, smoked paprika, and chili powder, and cook for another minute until fragrant.
3. In a separate bowl, whisk the cornstarch into the milk until fully dissolved.
4. Gradually add the milk mixture to the skillet, stirring constantly to avoid lumps. Continue to cook until the mixture begins to thicken, about 3-5 minutes.
5. Reduce the heat to low, then add the American cheese and sharp cheddar cheese to the skillet. Stir continuously until the cheese is fully melted and the queso is smooth.
6. Stir in the diced tomatoes with green chilies. Season with salt and pepper to taste.
7. If desired, stir in fresh cilantro for added flavor.
8. Transfer the queso to a serving bowl or keep it warm in a slow cooker on the “warm” setting.
9. Serve immediately with tortilla chips.

Nutritional Information

Calories: 210kcal | Carbohydrates: 7g | Protein: 9g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 790mg | Potassium: 132mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 0.5mg

_{Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.}