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There are countless variations of Mexican queso dip out there, but my goal was to create a recipe that would truly stand out and impress everyone. This recipe delivers a rich cheese flavor, a spicy kick, and plenty of deliciousness. I always serve this dip with tortilla chips or warm flour tortillas, but feel free to experiment with veggies or crackers, and let me know what you prefer. Trust me, this recipe will outshine all other queso dips, and you might not even feel the need to order it at certain establishments.
How I got to this Queso Dip
I tested different variations of cheese along the way and landed on American cheese because it melts well and marries perfectly with butter and milk. Make sure you use high-quality cheese, as it plays a big role in the flavor. Sautéing the peppers with butter and spices mimics roasting the peppers. If you want the full flavor of roasted peppers, put them on a grill before dicing them. It adds a completely different flavor to the dip. The recipe is simple to prepare and 1 pound of cheese goes a long way. The only change I have made in the past few years is reducing the amount of butter because it started to overtake the flavor.
Tips for Preparing the Best Mexican Queso Dip
- Sautéing the peppers with butter and spices mimics the flavor of roasted peppers. For the full roasted pepper flavor, grill them before dicing. This will add a unique taste to the dip. The recipe is simple to prepare and 1 pound of cheese goes a long way.
- Start with small amounts of cayenne pepper. I purchase my spices from a farmers market and have two variations with Scoville Heat Ratings at 40,000 and 60,000. When using the 60,000 version, I usually use less than half the amount. The level of spice also depends on who will be eating the dip. My goal is always to provide a little kick so that everyone can enjoy the dip.
- My wife and I use a great non-stick skillet to prepare the dip. We have found that the wide bottom speeds up melting the cheese and makes clean-up much easier. I tried a double boiler and found that the clean-up was always a chore to clean.
- My experience with cheese is that high quality is critical when the cheese flavor is a prodominent flavor of the dish. I specify high quality cheese for this recipe, so I recommend using Boar's Head and Land O Lakes American Cheese. Both have been excellent.
Equipment Used:
- Michelangelo Deep Frying Pan: This is one of our favorite pans to use for all types of cooking. The non-stick surface is wonderful and the pan is very light weight. Recommended for cooking on low to medium heat to maintain best nonstick performance. So, I would not use it for high temp searing. Leave that task to a well seasoned cast iron skillet.
- Mac Knife: I have owned this knife for 30 years and it is still my favorite knife in the kitchen. Keep it sharp and it never fails to perform. My rule in the kitchen is knives don't go into the dishwasher. First of all, the detergent will destroy the wooden handle. Second, before dishwashers came with the third top tray, the sharp edge could cut into the rack. This would expose the metal under the protective coating and in no time, you would see rust marks on the racks.
Best Mexican Queso Dip
Ingredients
- 4 teaspoons Unsalted Butter
- 3 Jalapeno Peppers
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper
- 1 Pound High-quality White American Cheese
- 1 Cup Whole Milk
Instructions
- Saute Jalapenos with butter, salt, pepper, and cayenne pepper.
- Add cheese and milk, and melt cheese on low heat.
- Stir as needed to mix and keep the cheese from burning on the bottom of the pan.
- Serve with Tortilla chips and/or warm flour tortillas.
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