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5 from 17 votes

Chile Con Queso Dip

Melty gooey cheese dip that is perfect for Taco Tuesday! 100% from scratch, no Velveeta or other processed cheese.
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 Servings
Calories 343kcal
Author Krystle Smith

Ingredients

  • ½ Sweet Onion Finely Diced
  • 4 Cloves Garlic Minced
  • 3 Serrano Peppers Finely Diced
  • 3 Jalapeno Peppers Finely Diced
  • 2 Tablespoons Butter
  • 2 Tablespoons All Purpose Flour
  • 1 Cup Whole Milk
  • 6 Cups Shredded Cheese I used Monterrey Jack
  • ½ Cup Cilantro Chopped
  • 2 Plum Tomatoes Peeled and Diced
  • ½ Cup Sour Cream
  • Salt To Taste

Instructions

  • In a large sauce pan melt butter over medium heat. Add in onion, and peppers. Cook for 5-7 minutes or until softened.
  • Add garlic and cook for another minute.
  • Whisk in flour and cook for around 30 seconds.
  • Pour in milk and cook for 5 minutes whisking constantly until thickened.
  • Stir in tomatoes and cilantro.
  • Turn the heat down to low. Add cheese ¼ a cup at a time. Let cheese melt before stirring in more. Repeat until all cheese is used up.
  • Stir in sour cream and salt to taste.

Notes

Ingredient Notes
  • Serrano Peppers: Serranos are a type of hot chili pepper, originally from the mountains of Mexico. They are about five times hotter than jalapenos. It gives this dip a spicy kick. Use more or less depending on your tastes. 
  • Jalapeno Peppers: If you want to make your dip spicier leave some seeds and veins intact before dicing the pepper. If you want it to be milder, make sure to remove all of the seeds and veins. 
  • Use full-fat milk and sour cream for the best results.  
  • Garlic: Use fresh not jarred garlic for the best flavor. 
  • Cheese: I like using cheddar and Monterey jack as they have good flavor and melt smoothly. Shred your own cheese if at all possible. Pre shredded tends to contain corn starch to prevent the shreds from sticking together which can lead to a grainy texture when melting.
To make it in a crockpot:  
  1. Follow steps 1-5 in the recipe as instructed.   
  2. Then, pour the mixture into the crockpot. 
  3. Add cheese to the crockpot and stir. 
  4. Cook on high for 1-2 hours until cheese is melted and hot. 
  5. Add sour cream, salt, and pepper after turning off the heat.
  6. Keep the crockpot on the keep warm setting to serve.
Hot Pepper Safety Tips
  • To safely cut chili peppers, always wear gloves. Avoid touching anything while wearing the gloves, as oils can transfer off of them.  
  • Never touch your eyes or face.
  • If the chili oils come in contact with your eyes, flush them in running water for about 30 seconds. 
  • If you do end up cutting a chili pepper without gloves, wash your hands thoroughly with soap and hot water, or you risk transferring chili oils to anything you touch.
  • Always wash chili peppers before cutting them. They can carry bacteria.

Nutrition

Calories: 343kcal | Carbohydrates: 8g | Protein: 21g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 580mg | Potassium: 204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 5mg | Calcium: 483mg | Iron: 1mg