Queso Dip
A velvety-smooth, warm, and slightly spicy Tex-Mex style cheese dip that is absolutely irresistible with tortilla chips.
- 10 min
- 139 kcal / serving
- easy
- vegetarian
- Protein
- 7.6 g
- Fat
- 10.3 g
- Carbs
- 3.9 g
Contains: milk, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 1 tbsp butter
- 1 pc small onion (very finely diced)
- 1 pc garlic clove (finely minced)
- 1 tbsp wheat flour
- 150 ml milk
- 150 g Cheddar or Gouda cheese (freshly grated)
- 2 tbsp pickled jalapeños (finely chopped)
- 1 pinch paprika powder
Method
- Melt the butter in a small saucepan over medium heat, then sauté the finely diced onion and minced garlic for 2 minutes until soft.
- Sprinkle the wheat flour into the pan and stir with a wooden spoon for 1 minute to cook out the raw flour taste without coloring.
- Gradually pour in the milk while whisking constantly with a wire whisk to ensure the base remains perfectly smooth and free of lumps.
- Bring the liquid to a gentle boil, then lower the heat immediately and let it simmer for about 2 minutes to thicken.
- Turn the heat down to low and stir in the freshly grated cheese in small batches, stirring until completely melted and smooth.
- Fold in the chopped pickled jalapeños and a pinch of paprika, then pour into a bowl and serve immediately while warm. Makes about 6 servings.
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