Chipotle Queso Dip

A simple, but flavourful queso dip that’s a perfect appetizer for a cold winter day.


  • 2 tbsp (30 mL) unsalted butter
  • 2 tbsp (30 mL) all-purpose flour
  • 1½ cups (375 mL) milk, warmed
  • 2 cups (500 mL) grated cheese (Cheddar and/or Pepper Jack)
  • ½ can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, well drained
  • 1 tbsp (15 mL) chopped chipotle chilies in adobo sauce
  • Salt and pepper
  • Tortilla chips for serving


  • Add flour and whisk. Cook over low heat for 2 minutes until flour starts to turn a light golden color. Melt butter in a medium saucepan over medium-low heat.

  • Slowly whisk in warm milk. Be careful not to add milk too quickly or lumps might form in your sauce. Cook over low heat until thickened (about 1 to 2 minutes).

  • Stir in grated cheese and season with a pinch of salt and pepper.

  • When cheese is thoroughly melted and sauce is thick and creamy, stir in drained  tomatoes & chipotle chilies. Serve immediately with tortilla chips.

30 Minutes