Queso Dip
- Chef John Politte
- Aug 17
- 1 min read
Queso dip is a warm, creamy Tex-Mex appetizer made from melted cheese, often mixed with peppers and spices, and typically served with tortilla chips.
Queso Dip
Ingredients
8 tablespoons butter
½ cup flour
Milk (as needed)
1 teaspoon chicken base
10 slices American cheese
1 tablespoon Chef Politte Chili Seasoning
Method
In a medium saucepan over medium heat, melt the butter until fully liquid and slightly foamy.
Whisk in the flour and cook, stirring constantly, for about 2 minutes to form a smooth, pale roux. Do not let it brown.
Gradually pour in milk, whisking continuously to avoid lumps. Start with about 2 cups and add more as needed to reach a creamy sauce consistency.
Stir in the chicken base until fully dissolved.
Lower the heat and add the American cheese slices, one at a time, stirring constantly to ensure each slice melts smoothly into the sauce.
Once all the cheese is melted and the mixture is smooth, add the Chef Politte Chili Seasoning. Stir well to combine and taste for seasoning. If the dip is too thick, add a splash more milk.
Simmer on low for an additional 2-3 minutes, stirring often, until hot and creamy.
Serve immediately with tortilla chips, fresh vegetables, or as a topping for nachos.
Tip: Keep the queso warm in a slow cooker on the 'warm' setting for parties or gatherings. Stir occasionally to prevent a skin from forming on top.