Food & Drink Magazine

Mexican Queso Dip

By Sue Lau @zzazzazza

Smooth creamy cheese dip, perfect with chips.
Mexican Queso Dip

Mexican Queso Dip

By Sue Lau | Palatable Pastime

This is one of those recipes of mine that tried really really hard not to be published.

I’m sure it’s a common blogger malady. Let me explain. When I go into the kitchen, I will carry some sheets of paper torn in half and have a pen at the ready, to scribble down whatever is happening. Because I may not know until the very last second if I taste something and decide it needs more spice,  or midway through the process I change my mind about adding something in. I bet I am really funny to watch- and I can be quite the acrobat, scribbling something hastily then back to the stovetop to stir like mad.

And I measure everything. I wouldn’t DARE toss some spice into my hand and then into the pot without making sure you knew exactly how much. And I don’t need to do that to make the recipe  work- I just want to make sure it can be recreated precisely.`I used to be  amazed to watch Justin Wilson, the Louisiana chef,  on television, shake some salt into his hand and call it an amount. One time he said a viewer had written in and asked him about it, that he couldn’t be quite sure. So he poured some into his hand, then poured that into a measuring spoon and proved it. And while I once thought that was pretty cool, I can do it too, although that’s not why I am a stickler about writing it down and measuring.

The problem is that I may not remember how much I decided on and changed my mind, especially as I move from one recipe to another in the kitchen (some dinners might be made up of all new recipes).

But what has this to  do with the cheese dip here? Well, this cheese dip is the best cheese dip I ever made. It’s smooth. Smoother, in fact, than the ride I took in a Bentley to a blogger event in Florida, which I am sure more than a few heard me say that ride was “smoother than a baby’s ass”.

Well it is, so why not just blurt it out? I do that sometimes.

But anyway, I made the cheese before dinner and for dinner I made a chicken and potatoes skillet, and being a little rushed, wrote the chicken recipe on the back of the cheese dip recipe paper and promptly forgot.

And I made another recipe with the cheese that I am putting up as well today, for a grilling event for Sunday Supper. (Chicken Mazatlan) which is grilled chicken  topped with queso and seared veggies. (It’s very good- you may have had something like it in a typical Mexican restaurant before).

But I have been looking for my recipe all weekend, in my stack of notes, on the desktop in files, in the blog’s draft pages. And it was nowhere to be found. Which was really disappointing, because I worried I put it into a file, forgot to save it, left it on the desktop and yes oh yes indeedy, there was that day that Windows forced an update and closed all the unsaved files. Grrr… So I thought it went away via that black hole.

But suddenly, there it was, on the back of the chicken skillet recipe and finally….it’s going on the blog like Dorothy’s Ruby Slippers on her feet.

Glenda: “There they are and  there they’ll stay!”

And just let the old wicked witch (aka Windows Update) try to wrench it from my cold dying fingers. And now that you have it, it’s safer still.

So do enjoy with chips, and there’s enough to continue on to the next recipe which I hope you enjoy as well.

Until next time-


Mexican Queso Dip

Mexican Queso Dip

  • Servings: 8
  • Time: 25mins
  • Difficulty: easy
  • Print

Mexican Queso Dip

Yield: 2 cups


  • 8 ounces Cabot Pepper-Jack cheese, shredded
  • 8 ounces white American cheese, shredded
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon garlic paste
  • 10 fluid ounces whole milk
  • 1/3 cup finely diced tomatoes
  • 4 ounce can chopped green chillies


  1. Shred cheeses and set aside.
  2. Melt butter in a saucepan and whisk in the flour to form a roux.
  3. Stir in garlic paste and milk, and continue stirring over low heat until sauce thickens.
  4. Remove pan from heat and gradually add cheeses, stirring constantly, allowing them to melt into the sauce. If the cheese doesn’t continue to melt, put back on the heat just to warm it enough to melt the cheese, but be careful not to boil, otherwise the sauce becomes grainy and stringy, and can seize up. Very low heat is the key here,  using as little heat as you can.
  5. Serve sauce with chips or in other recipes.

From the kitchen of

You might also like:

Chicken Mazatlan

Elote – Mexican Grilled Corn

Mexican Restaurant Table Salsa

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