If there’s anything better than when you get served some queso dip and chips at a restaurant I’d like to hear it! This wonderful appetizer is a staple in most sit-down Mexican restaurants and the Austin, Texas, version of this dip is famous well beyond the city limits.

This recipe makes an ample amount of this yummy dip -perfect for serving at big parties. It’s great with corn chips, but it’s also incredible on chili, baked potatoes, on steamed broccoli, or spread over burritos.

To begin making this recipe you’ll need to sauté some onion and jalapeño and chili peppers in a pan. For this recipe I used fresh jalapeños and canned green chilis, but sometimes I mix it up by adding in some chilis in adobo sauce as well for more heat. Some lime juice in the mix also adds some lovely flavor.

Then mix up some milk with some cornstarch to thicken this dip. Once you’ve added the milk you can add the cheeses and the spices. For this queso concoction the spices include some fresh cilantro, cumin, chili powder, and cayenne pepper. You can make this as spicy or mild as you like so feel free to customize this dip to your tastes.

For the cheese a blend of white cheddar and American white cheese is ideal to maintain that pale color. You can use regular cheddar, Munster, pepper jack, or queso fresco if you like. But, keep the white American cheese as this is what makes this dip smooth and creamy at any temperature.

In my grocery store I had to get the white American cheese cut at the deli from a larger block. But, avoid the pre-wrapped singles since they don’t have the same flavor.

Serve this dip piping hot and be prepared to hand out the recipe to eager guests at your next party.