20-Minute Chile con Queso Dip
A homemade queso dip that’s rich, creamy, a little spicy and ready in 20 minutes. Serve with chips or toasted pita pieces.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: chile con queso
Servings: 4
Calories: 234.1kcal
Author: Susan Pridmore
- 1 tablespoon unsalted butter
- ¼ cup minced jalapeño
- 1 tablespoon grated white onion
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt or ⅛ teaspoon table salt
- 3 ounces half & half milk
- 1 cup grated cheddar cheese
- ½ cup grated Pepper Jack Cheese
- 2 tablespoons your favorite chunky salsa
- ⅛ teaspoon arrowroot optional, if the queso isn't thick enough
Melt the butter in a medium saucepan over medium heat. Add the jalapeño, and sauté for 2 minutes. Add the onion and garlic, and cook another 2 minutes.
Stir in the flour, paprika, and salt for 3 - 4 minutes to cook the flour.
Whisk in the half & half for 2 - 3 minutes until it thickens. Add the cheese, one handful at a time. Allow the cheese to partially melt before add the next handful. Continue to stir until melted.
Stir in the salsa. If you prefer a thicker sauce, stir in the arrowroot powder and cook for 2 additional minutes.
Serve warm with chips.
Serving: 0.25cup | Calories: 234.1kcal | Carbohydrates: 4.6g | Protein: 11.2g | Fat: 19.2g | Saturated Fat: 11.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.8g | Trans Fat: 0.1g | Cholesterol: 55.8mg | Sodium: 481.2mg | Potassium: 108.2mg | Fiber: 0.5g | Sugar: 1.7g | Vitamin A: 715.1IU | Vitamin C: 7.4mg | Calcium: 334.2mg | Iron: 0.3mg