Smoked Queso Dip
Creamy, smoky cheese dip made with melted Oaxaca and cheddar, finished with a touch of smoked paprika and fresh cilantro. Perfect for parties or game day.
- Total time
- 20 min
- Servings
- 8
- Calories
- 287
- Protein
- 16g
Ingredients
- 8 oz Oaxaca cheese, torn into 1-inch pieces
- 6 oz sharp cheddar cheese, shredded
- ½ cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1 whole jalapeño pepper, seeded and minced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Place the jalapeño on a cutting board with the pointy tip facing away from you and the stem toward you; slice lengthwise in half from tip to stem, then use a small spoon to scoop out all the white seeds and pale ribs inside.
- 2
Place the hollowed jalapeño flat-side down on the cutting board and chop it into pieces smaller than a grain of rice by making thin crosswise slices, then rotating and slicing the other direction.
- 3
Tear the Oaxaca cheese into 1-inch pieces with your hands and place them in a small bowl.
- 4
Shred the cheddar cheese with a box grater, pressing the block downward on the large holes until the entire block becomes fluffy shreds in a bowl.
- 5
Set a medium saucepan on the stovetop and turn the heat to medium, then place the butter inside and wait 30 seconds until it melts and stops foaming, with the surface looking glossy.
- 6
Pour in the whole milk and stir with a wooden spoon until blended, then wait until the surface shows small bubbles around the edges, about 2 minutes.
- 7
Add the smoked paprika and minced jalapeño to the milk and stir for 15 seconds until the mixture smells strongly fragrant, which toasts the paprika.
- 8
Add half the Oaxaca pieces and stir continuously with a wooden spoon until they completely disappear into the milk and the liquid looks creamy, about 60 seconds.
- 9
Add the remaining Oaxaca pieces and stir continuously until they disappear and the liquid is thick and smooth, about 60 seconds.
- 10
Add the shredded cheddar in two handfuls, stirring continuously after each handful until it vanishes into the sauce before adding the next batch, about 90 seconds total.
- 11
Remove the pan from the heat and let it sit for 30 seconds so the cheese reaches a completely uniform, glossy texture.
- 12
Pour the queso dip into a serving bowl or a small skillet if you want to keep it warm, then scatter the fresh cilantro in a thin layer across the surface.
- 13
Serve immediately with tortilla chips, pieces of grilled bread, or raw vegetables for dipping.
Tools you’ll need
- cutting board
- chef's knife
- small spoon
- box grater
- two small bowls
- medium saucepan
- wooden spoon
- serving bowl or 10-inch skillet
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