Roasted Garlic White Queso Dip

5 from 1 reviews

The ultimate snack food: chips and dip. This queso is taken to the next level with cloves of roasted garlic and charred jalapeno.



  1. Set jalapeno over gas flame on stove or under broiler to char. Rotate as it blackens to cook evenly.
  2. Over low heat, warm olive oil in a 10″ cast iron skillet or saute pan. Add roasted garlic cloves and warm to soften. As they soften, use the back of a fork to mash them into a paste.
  3. Add butter, increase heat to medium, and melt. Once melted, sprinkle in the flour and cook 1-2 minutes while stirring to prevent garlic from burning. Add ro-tel and stir to scrape up any bits from bottom of the pan, then slowly whisk in beer. Add corn, season with salt and pepper, then bring to a boil. Lower heat and simmer until thickened, about 3-5 minutes. Continue to stir often.
  4. Add the cubes of cream cheese and jack cheese, stirring or whisking until cheese is melted and mixture is smooth. Stir in 1/4 cup of chopped cilantro and check final seasoning. Add salt and pepper to taste, if necessary.
  5. Transfer roasted garlic white queso dip to serving dish. Top with slices of charred jalapeno, chopped green onion and 2 more tablespoons of chopped cilantro. Serve warm with tortilla chips or bell pepper segments for dipping.


*Find roasted garlic cloves on the olive bar at your grocery store.

*In place of beer, feel free to substitute milk, chicken stock or vegetable stock.