Grate cheeses on the large grater and set aside. Dice jalapenos and discard the seeds. Smash and mince garlic. Dice bell pepper and green onions and set everything aside. (If you want spicier dip, use older jalapenos and leave in membrane and seeds. Use younger jalapenos for less spice and discard white membrane and seeds.)
Melt butter in a bottom-heavy sauce pot, over medium heat.
Add diced peppers and garlic and saute until peppers start to soften.
Sprinkle flour over the top and stir to coat the peppers with flour. Slowly pour in heavy whipping cream while whisking continuously. Stir in salt and cayenne pepper, if using. Keep lowly whisking as the sauce thickens (just a couple of minutes).
Lower the heat to medium-low. Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth. Take off heat.
Stir in green onions and serve right away with your favorite tortilla chips.
Storing:
If you happen to have some queso dip leftover, make sure to store it in the refrigerator, in an air-tight food storage container. Properly stored, leftover queso should last up to 4 days.
Reheating:
I do not recommend reheating queso in the microwave! The best way to reheat it is on stove-top or in the oven. On stove-top, reheat queso over medium-low heat just until heated through. Make sure to stir often. In the oven, reheat it in an oven-safe baking dish or a skillet at 325°, just until heated through. (Note that reheating in the oven will take longer.)
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Notes
Use block cheese – block cheese is always best for cheesy sauces, cheese dips, and queso. Pre-shredded cheese is usually coated in cornstarch and separators, which won’t give you as smooth result as if you grate it yourself.
Gluten Free - to make this dip gluten free, use gluten free all purpose flour instead of regular! Remaining ingredients should already be gluten free but double-check the labels.
Don’t let it boil – depending on your stove, cook over medium or medium-low heat setting. You don’t want the cheese mixture to boil or it will scold. The goal it to get it smooth and melted and then take off heat.
Adjust the spice – you can make this dip more or less spicy, just the way you like it. Use older jalapenos for more spice and add a pinch more cayenne pepper. For less spicy queso dip, use Monterrey Jack cheese instead of Pepper Jack, use younger jalapenos, and omit cayenne pepper.
Add some meat – don’t be afraid to add some meat to this dip! Add some sautéed chorizo sausage, bacon, or taco seasoned beef on top of cooked questo. You can also mix the meat right into the dip.