Why Youโll Love This Recipe
Homemade queso dip is a crowd-pleaser thatโs creamy, cheesy, and packed with flavor. Whether youโre serving it as a party appetizer, game-day snack, or just craving something comforting, this queso dip is a quick and easy recipe that beats store-bought versions. Made with real cheese and simple ingredients, itโs a guaranteed hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cheddar cheese
- Monterey Jack cheese
- Cream cheese
- Milk
- Butter
- Diced tomatoes with green chilies
- Jalapeรฑo (optional for extra heat)
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
- Fresh cilantro (for garnish)
Directions
- In a saucepan over medium heat, melt the butter.
- Add the diced tomatoes with green chilies and jalapeรฑo (if using), stirring until softened.
- Reduce heat to low and add the cream cheese, stirring until melted.
- Gradually pour in the milk while stirring continuously.
- Add the cheddar and Monterey Jack cheese, stirring until fully melted and smooth.
- Season with garlic powder, onion powder, paprika, salt, and black pepper.
- Remove from heat and garnish with fresh cilantro.
- Serve warm with tortilla chips or your favorite dipping options.
Servings and Timing
- Servings:ย 6-8
- Prep Time:ย 5 minutes
- Cook Time:ย 10 minutes
- Total Time:ย 15 minutes
Variations
- Spicy Version:ย Add extra jalapeรฑos or a dash of hot sauce.
- Meaty Queso:ย Stir in cooked chorizo or ground beef for a heartier dip.
- Tex-Mex Style:ย Mix in black beans, corn, or diced bell peppers.
- Dairy-Free Alternative:ย Use dairy-free cheese and milk substitutes.
Storage/Reheating
- Store leftover queso dip in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk to restore the creamy texture.
- Microwave in 30-second intervals, stirring in between, until warmed through.
FAQs
How do I keep queso dip warm for a party?
Keep it in a slow cooker on the warm setting, stirring occasionally.
Can I make this queso dip ahead of time?
Yes, prepare it in advance and reheat when ready to serve.
What kind of cheese melts best for queso?
Cheddar and Monterey Jack melt well, but you can also use Velveeta for extra smoothness.
Can I freeze queso dip?
Freezing is not recommended as the texture may become grainy when reheated.
What can I serve with queso dip besides chips?
Try it with pretzels, veggie sticks, bread cubes, or over nachos.
How can I thicken my queso dip?
Stir in a little cornstarch mixed with milk or add more cheese.
My queso dip is too thick. How can I fix it?
Add more milk a little at a time while stirring until you reach the desired consistency.
Can I use pre-shredded cheese?
Itโs best to shred cheese from a block, as pre-shredded cheese contains anti-caking agents that affect melting.
How do I make queso dip less spicy?
Omit the jalapeรฑos and use mild diced tomatoes instead.
Can I add beer to my queso dip?
Yes! Replace some of the milk with a splash of beer for extra depth of flavor.
Conclusion
Homemade queso dip is a simple and delicious recipe thatโs perfect for any occasion. Whether you like it mild or spicy, classic or with extra mix-ins, this dip is sure to be a hit. Serve it warm and enjoy every cheesy bite!
Print
Homemade Queso Dip
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 3 cups 1x
- Category: Appetizers, Dips
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This creamy, cheesy homemade queso dip is packed with flavor and perfect for dipping tortilla chips, drizzling over nachos, or adding to tacos. Made with real cheese, spices, and a touch of heat, it’s way better than store-bought versions!
Ingredients
- 2 tbsp butter
- 1 small onion, finely diced
- 1 jalapeรฑo, finely diced (remove seeds for less heat)
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1 can (10 oz) diced tomatoes with green chilies, drained (like Rotel)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Sautรฉ the aromatics:ย In a medium saucepan over medium heat, melt the butter. Add the onion and jalapeรฑo, and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 30 seconds.
- Make the roux:ย Sprinkle in the flour and cook, stirring constantly, for 1 minute until lightly golden.
- Add liquids:ย Slowly whisk in the milk and heavy cream. Cook, stirring often, until the mixture thickens, about 3-4 minutes.
- Melt the cheese:ย Reduce the heat to low and gradually stir in the shredded cheddar and Monterey Jack cheese, one handful at a time, until melted and smooth.
- Season & add extras:ย Stir in the salt, cumin, chili powder, smoked paprika, and diced tomatoes with green chilies. Mix well until fully combined.
- Garnish & serve:ย Remove from heat and stir in fresh cilantro if using. Serve warm with tortilla chips!
Notes
- For a spicier queso, keep the jalapeรฑo seeds or add a dash of cayenne pepper.
- To keep queso smooth for longer, serve it in a small slow cooker on the “warm” setting.
- If the queso gets too thick, stir in a little more milk until the desired consistency is reached.
- This queso pairs great with tacos, burritos, or even as a burger topping!
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