In a large skillet, melt 1 tablespoon of butter over medium heat. Add 1 cup diced yellow onion and 1 diced jalapeño. Sauté for about 4-5 minutes until the onion is translucent and fragrant. Stir in 2 minced garlic cloves and cook for another minute until the garlic is aromatic.
Now, reduce the heat to low and add 8 ounces of cream cheese cut into cubes. Stir gently until the cream cheese begins to melt, creating a creamy base for your dip.
Gradually pour in 1 cup of milk, stirring constantly to combine. Season with ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ½ teaspoon cumin for a flavor boost.
Once the mixture is smooth, fold in 8 ounces of shredded cheddar cheese and 8 ounces of shredded Monterey Jack cheese. Stir until the cheeses are completely melted and incorporated.
Now it’s time to add in the fun stuff! Stir in 4 ounces of green chiles and 1 finely diced Roma tomato. These ingredients will add a lovely texture and flavor to your Queso Dip.
Finally, remove the skillet from heat and fold in ½ cup chopped cilantro. Transfer your Queso Dip to a serving bowl and garnish with pico de gallo, diced avocado, and extra cilantro for a pop of color and freshness. Serve immediately with crispy tortilla chips, and enjoy the cheesy goodness!
