Queso Dip

This queso dip is rich, spicy, and ready in 15 minutes. The secret ingredient is ONOIN Jalapeño Lime stirred right in. The jalapeño, lime and onion flavors are already balanced and cooked in olive oil, so instead of spending time mincing fresh jalapeños and onions (and washing the cutting board), you just scoop, melt and dip. It's the queso you'd expect from a restaurant, made entirely on your stovetop with no fuss.

Fresh jalapeños and onions in queso need to be sautéed first or they taste sharp and raw. ONOIN Jalapeño Lime skips that step. The aromatics are already cooked and infused, so the queso tastes smooth, balanced, and deeply flavored from the first bite.

1. In a small saucepan over medium heat, whisk milk and flour together until slightly thickened, 2–3 minutes (tiny bubbles around edges). 
2. Lower heat to medium-low. Add cheese in small handfuls, stirring constantly until melted and smooth (3–4 minutes). 
3. Stir in ONOIN Jalapeño Lime and a pinch of salt. Keep warm on low; if it thickens too much, whisk in a splash of milk. 
4. Serve immediately with chips or drizzle over nachos. Avoid high heat to prevent graininess. 

Pro Tips:

• Use a blend of Montery Jack and white cheddar for the best melt.
• Keep heat low and stir constantly. High heat makes the queso grainy.
• Add a splash of evaporated milk if the dip gets too thick.
• Stir in a spoonful of ONOIN Jalapeño Lime right before serving for a fresh burst of jalapeño flavor.