A Zesty Super Bowl of Fiery Queso Dip

One of the initial recipes I mastered was queso. One of the first animals I nearly hit was an armadillo. That’s what growing up in Texas is like, sugar. (My car rolled over the armadillo. He was totally fine, seriously. That shell!)

My childhood queso recipe was straightforward: Cut a squishy inch of Velveeta from the block and put it in a bowl safe for the microwave. Pour in a splash of milk, and microwave until it’s melted. Stir and enjoy in front of the TV with Tostitos.

However, as I’ve aged, life has become more intricate. Queso has evolved, too. The most extravagant, over-the-top queso I ever prepared was Rick Martinez’s version of the Texas classic, “Bob Armstrong.” It features picadillo, queso, guacamole, and pico de gallo all in one massive bowl — and it truly works. No extravagant charcuterie display has ever amazed me as much as Bob.

Nevertheless, one must have a basic household queso. A dip that can appear, seemingly out of nowhere, alongside an endless supply of chips, just like it does in the finest dining venues. It’s perfect for large football game gatherings, the end of a long work week, and everything in between. I whipped this up on New Year’s Eve, and my friends from Michigan were ecstatic. I also made it for book club along with margaritas, which sparked a lively conversation. For a place centered on dairy, Midwesterners surprisingly lack access to quality restaurant queso; I feel the need to fill that gap.

I’ve transitioned to real cheese from my Velveeta phase, although it still holds a special (and perhaps permanently nostalgic) place in my heart. I like to experiment with add-ins, but I must include a spicy element, whether it’s a dash of cayenne, chipotles in adobo, or chopped fresh jalapeño. A small amount can be quite impactful, but the heat helps balance the richness of the cheese, ensuring everyone keeps coming back for more.

The crucial elements, no substitutes permitted:
– Cheese. A hefty block of Monterey Jack works best, but you can also use pepper jack or cheddar (I shred it in my processor on Sundays as part of my “meal prep,” haha). Pre-shredded cheese is a foe as it’s coated in substances that can cause a gritty queso.
– Milk. Whole milk. The alternatives are too watery, and since we’re fully committed to dairy, let’s stick to it.
– A roux. Because you’re using genuine cheese, as opposed to Velveeta or American, you need to whisk some butter and flour together in the pan to achieve a smooth queso.

Optional, but highly recommended, spicy enhancement:
– RO-TEL or canned hatch chiles, if you so desire!
– A dollop of chopped chipotles in adobo sauce, if you so desire!
– A garnish of fresh jalapeños, cilantro, or pico de gallo, if you so desire!

If you’re dairy-free, my specific recipe has no substitutions that will suffice for you, but I empathize with your situation. However, there’s good news because Jo contributor Carey Polis has an excellent two-ingredient dip that shares similar flavors — with creamy cashews blended with chipotles in adobo, a genius party trick I’ve made countless times.

My largest challenge with queso is keeping it warm. I can’t invest in a fondue pot; it’s just not happening. Perhaps one of those heated bases for coffee mugs? Is this a billion-dollar idea waiting to happen? For now, I serve it in a heat-retaining ceramic or stoneware bowl of a manageable size. I also keep extra on the stove and add milk to thin it as it warms. Alternatively, you can hope your guests will do their part by devouring the queso before it has the chance to cool.

House Queso
2 tablespoons unsalted butter
1-3 chipotles in adobo sauce, finely chopped
1 garlic clove, finely chopped (optional)
1 tablespoon all-purpose flour)
1.5-2 cups of whole milk (or more as needed)
8 oz. Monterey Jack cheese, shredded (by you! Not pre-shredded, see above)
Salt, to taste

In a medium saucepan, melt the butter over medium heat. Add the chopped chipotles and garlic, mixing until fragrant, but be careful not to let the garlic burn, just about 1 minute or so. Whisk in the flour and allow it to cook for another 2 minutes or so to eliminate the raw taste. (Better to err on the side of longer to ensure the sauce thickens properly.) Gradually whisk in the milk and let it warm up without boiling. Once it appears ready to boil, whisk in a handful of cheese until fully incorporated, then repeat with another handful… and again until it reaches the perfect queso consistency for your palate. Do NOT allow the queso to boil, or it will separate and become gritty. Add more milk if it becomes too thick. Sample with a chip and adjust salt if necessary. Serve hot, and with joy.

Make ahead: Feel free to prepare this in advance and store it in the fridge. Reheat on low (skip the microwave!) and add milk to loosen it up since it will likely thicken in the fridge. I’ve frozen it before, but results can vary based on how long it’s frozen and how desperate you are for hot cheese.

More Super Bowl recipes for those who celebrate:
* Self-serve baked beans
* Artichoke dip pizza
* The easiest party appetizer
* Ruffles and onion dip
* Homemade cheese straws
* A potato salad trick
* Three strategic starters
* How to build a charcuterie board
* How to assemble the perfect cheese tray
* Monochromatic fruit salad
* The best boxed brownies
* Batch cocktails
* The most enjoyable host gift
Additionally, a fun one-rule game for gatherings

Alex Beggs is a writer and copywriter residing with her partner in Michigan. Her works have been featured in Bon Appetit, Elle Decor, and The New York Times. She has also contributed to Cup of Jo about her father’s meatloaf, cold cake, and (very) unfortunate hair days.

(Photos by Alex Beggs.)