Description
A creamy, smoky cheese dip packed with bold flavors from chipotle peppers and spices, perfect for snacks, parties, or as a topping for your favorite dishes.
Ingredients
Scale
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup whole milk (or heavy cream)
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tbsp adobo sauce (from canned peppers)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (optional, for extra heat)
- Salt to taste
- Fresh cilantro or scallions (optional, for garnish)
Instructions
- Prepare the Roux: In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1–2 minutes, whisking constantly.
- Add Milk: Gradually pour in the milk, whisking to combine. Cook until slightly thickened.
- Incorporate Cheese: Add the shredded cheese a handful at a time, stirring until fully melted before adding more.
- Mix in Chipotle Peppers: Stir in the chopped chipotle peppers, adobo sauce, cumin, paprika, and chili powder. Simmer for 2–3 minutes to blend flavors.
- Season and Serve: Taste and adjust salt or heat as desired. Serve warm with tortilla chips, garnished with cilantro or scallions if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks and Appetizers
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: per serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
Keywords: smoky queso dip, spicy cheese sauce, homemade chipotle dip, Mexican queso recipe, creamy cheese dip