– 2 tablespoons unsalted butter – 1 medium jalapeño or 2 tablespoons drained jarred jalapeños (both optional) – 1 small-to-medium red onion, chopped – ½ teaspoon fine salt, divided – 3 cloves garlic, pressed or minced – ¾ cup whole milk, more to thin if desired – 8 ounces cream cheese, cut into 1-inch cube – 8 ounces mild cheddar cheese, shredded (about 2 cups) – 8 ounces Monterey Jack or pepper jack cheese, shredded (about 2 cups) – 1 cup quartered cherry tomatoes, diced ripe tomatoes or canned drained diced tomatoe – Several dashes of your favorite hot sauce, such as Cholula – 2 tablespoons chopped cilantro – Tortilla chips or warmed tortillas, for serving
Before you begin, prepare all ingredients and place them near the stove. The jalapeño can be added for flavour and heat. Finely chop fresh peppers after removing the seeds and ribs.
Finely chop jarred jalapeños. In a small-to-medium Dutch oven or deep skillet, melt butter. Add onion, jalapeño (if using), and ¼ teaspoon of salt. Stir often until onions are tender and translucent, 4–5 minutes.
Garlic should be fragrant after 30 seconds of stirring. Put milk and cream cheese in the pot. The mixture should be mostly smooth after 5 minutes of stirring to melt the cream cheese.
Lower the heat to low and add the cheese in medium handfuls, stirring after each. After the cheese melts, add another handful, and so on until all is melted.
Mix in tomatoes, hot sauce, cilantro, and remaining ¼ teaspoon salt. Stir gently until the mixture is combined and the dip is smooth and creamy (if it seems gloppy, increase the heat).
Thin the queso by adding ½ cup of milk in ¼-cup increments, stirring till fully incorporated. Stop cooking the queso immediately. Serve hot. I garnish with cilantro and tomatoes.