A creamy, cheesy, and flavorful Mexican cheese dip perfect for parties, game nights, or as a starter with tortilla chips.

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In a medium saucepan, melt the butter over medium heat.
Add the diced onion and jalapeños, cooking until softened, about 3-4 minutes.
Stir in the minced garlic and diced tomatoes, cooking for another 1-2 minutes.
Sprinkle in the flour and stir constantly for 1 minute to remove the raw flour taste.
Slowly whisk in the milk and cream, stirring until the mixture begins to thicken.
Reduce the heat to low and add the shredded cheeses gradually, stirring until fully melted and smooth.
Season with salt to taste.
Serve warm, garnished with chopped cilantro if desired.

Use white American cheese for the classic smooth queso texture.
For added spice, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
Can be kept warm in a slow cooker set to low for serving.