This Smoky Chipotle Queso Dip is the perfect combination of creamy, spicy, and smoky flavors, making it a standout at any gathering. It’s quick to whip up and sure to impress anyone who loves a little kick in their dip.
Butter is the base of our roux, providing richness and flavor. All-purpose flour helps thicken the sauce, creating a perfect creamy consistency. Whole milk adds creaminess and body to the dip. We use sharp cheddar cheese for its bold flavor and Monterey Jack cheese for its smooth melting quality. Diced tomatoes with green chilies bring a tangy, slightly spicy note. The star of the show, chipotle peppers in adobo sauce, gives the dip its signature smoky heat. Smoked paprika enhances the smokiness, while garlic powder adds depth. Salt ties everything together, enhancing all the flavors.
This dip is fantastic with tortilla chips, but don't stop there. Try serving it with sliced vegetables like bell peppers and carrots, or use it as a topping for nachos, baked potatoes, or even grilled chicken. It’s also great as a filling for quesadillas or as a burger topping.
Start by melting the butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Keep stirring constantly until it turns bubbly and just golden, which should take about a minute. This forms the roux, which is crucial for a smooth dip.
Next, gradually whisk in the milk. Go slow to avoid lumps. Cook this mixture until it begins to thicken, which will take about 3-4 minutes. You'll want to see it coat the back of a spoon.
Lower the heat to low and start adding the cheddar cheese and Monterey Jack cheese a handful at a time. Stir continuously until each addition is melted and the sauce is smooth.
Now, stir in the diced tomatoes with green chilies, chipotle peppers, smoked paprika, and garlic powder. Mix everything well. Taste and add salt as needed.
Continue cooking on low for another 2-3 minutes, stirring occasionally. This helps all the flavors meld together. Serve hot with tortilla chips or your favorite dippers.
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