Mexican Cheese Dip

Forget the processed cheese block. This Mexican cheese dip builds a proper roux-based sauce in the microwave with real cheddar, fresh tomatoes, jalapenos, and garlic. The flour and butter thicken the milk into a smooth base that melts the cheese evenly without turning greasy or grainy.

Soften the onion, garlic, and peppers first, then stir in the flour and give it 30 seconds in the microwave. This brief cook takes the raw flour taste out before you add the milk. Whisk until smooth after each step to prevent lumps.

The dip thickens as it cools, so serve it warm. Set it out with tortilla chips or raw vegetables and watch it disappear.

Kitchen Tips

• Shred the cheddar yourself from a block. Pre-shredded cheese is coated with anti-caking agents that prevent smooth melting and leave you with a gritty dip.
• Seed the jalapenos for mild heat. Leave the seeds in if you want real kick.
• Whisk after every microwave interval. Microwaves heat unevenly, and whisking distributes the heat so the sauce thickens uniformly.
• If the dip gets too thick as it sits, stir in a splash of milk to loosen it back up.

Variations

• Use pepper jack cheese instead of cheddar for built-in spiciness.
• Add cooked crumbled chorizo for a meaty queso fundido style dip.
• Swap fresh tomatoes for canned Rotel (diced tomatoes with green chiles) for a spicier, more classic queso flavor.