Why You’ll Love This Recipe

The Greatest Queso is ultra-creamy, loaded with bold flavor, and downright irresistible. This cheesy dip blends melty cheeses, spices, and just the right amount of heat, creating a smooth and savory appetizer that’s perfect for game days, parties, or anytime snacking. It’s easy to make, endlessly customizable, and guaranteed to be the first thing gone from the table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Velveeta cheese or processed cheese blockshredded sharp cheddar cheesewhole milk or evaporated milkbuttergarlic (minced)onion (finely chopped)jalapeño (seeded and diced)tomatoes (diced or Ro*Tel)cuminchili powdersalt and black pepperfresh cilantro (optional for garnish)tortilla chips (for serving)

directions

In a large saucepan, melt butter over medium heat. Add onion, garlic, and jalapeño, and sauté until soft and fragrant, about 3–4 minutes.

Stir in diced tomatoes (with juices), cumin, chili powder, salt, and pepper.

Add cubed Velveeta and shredded cheddar to the pan along with the milk.

Reduce heat to low and stir continuously until the cheese is fully melted and the mixture is smooth.

Keep warm over low heat or transfer to a slow cooker on warm for serving.

Top with chopped cilantro or extra diced jalapeño if desired.

Serve hot with tortilla chips, pretzels, or veggies.

Servings and timing

This recipe serves 6–8 people.Preparation time: 10 minutesCooking time: 10–15 minutesTotal time: 20–25 minutes

Variations

Add cooked chorizo or ground beef for a heartier queso.

Stir in black beans or corn for texture.

Use pepper jack or smoked gouda for a twist on the classic flavor.

Make it spicy with hot sauce or extra jalapeños.

storage/reheating

Store leftover queso in an airtight container in the fridge for up to 4 days.Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.Avoid freezing, as the texture may become grainy.

FAQs

Can I use real cheese instead of Velveeta?

Yes, but Velveeta ensures ultra-smooth melt—real cheese can be added for flavor.

What if my queso is too thick?

Stir in more milk a little at a time until desired consistency is reached.

Can I make this in a slow cooker?

Yes, combine all ingredients and cook on low, stirring occasionally, until melted and smooth.

How do I make it kid-friendly?

Omit the jalapeños and chili powder for a milder version.

Can I serve it cold?

Best served warm—cold queso thickens and loses its creamy texture.

What chips go best with queso?

Thick tortilla chips hold up best, but pretzels and breadsticks also work well.

Can I use canned diced green chilies?

Absolutely—great for adding mild heat and flavor.

Is this gluten-free?

Yes, as long as your cheese and seasonings are gluten-free.

Can I use cream cheese?

Yes, it adds tang and extra richness—combine with the other cheeses.

How long can it sit out?

Keep warm while serving, and refrigerate after 2 hours if not eaten.

Conclusion

The Greatest Queso is everything a cheese dip should be—smooth, savory, and loaded with flavor. Whether you’re entertaining guests or indulging solo, this creamy, dreamy dip will be your go-to for any occasion. Grab some chips and get ready to dip into pure cheesy goodness.

The Greatest Queso

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Author: KimEasy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 6–8 servings
Category: Easy Recipes
Method: Stovetop
Cuisine: Tex-Mex
Diet: Gluten Free

Print Recipe

Description

This is hands-down The Greatest Queso. It’s creamy, cheesy, and packed with bold Tex-Mex flavor thanks to sautéed onions, green chilies, and spicy ground sausage. Perfect for parties, game day, or whenever you’re craving a warm bowl of melty, cheesy goodness.

Ingredients

1 tbsp butter

½ lb ground spicy sausage or chorizo (or ground beef, optional)

½ small onion, finely diced

1 jalapeño, seeded and finely chopped (optional, for heat)

1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained

1 (4 oz) can diced green chilies

1 tsp garlic powder

1 tsp cumin

¼ tsp smoked paprika (optional)

16 oz processed cheese (like Velveeta), cubed

1 cup shredded sharp cheddar cheese
1/2 cup whole milk (add more for thinner consistency)
Chopped fresh cilantro, for garnish

Tortilla chips, for serving

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Instructions

Cook the meat:

In a large skillet or saucepan, melt the butter over medium heat.

Add sausage (or beef) and cook until browned. Drain excess fat if needed.

Add aromatics:

Stir in diced onion and jalapeño. Sauté 3–4 minutes until soft.

Add garlic powder, cumin, and paprika; stir to combine.

Add tomatoes and chilies:

Pour in the canned diced tomatoes and green chilies. Stir and cook for 2 minutes.

Melt the cheese:

Lower the heat and add cubed Velveeta and shredded cheddar. Stir often until fully melted and smooth.

Add milk gradually to reach your desired consistency.

Serve:

Pour into a serving bowl or keep warm in a slow cooker.

Garnish with chopped cilantro and serve hot with tortilla chips.

Notes

For extra creaminess, stir in 2 oz cream cheese with the shredded cheddar.
Make it vegetarian by skipping the meat or using plant-based crumbles.
Keeps warm in a slow cooker on low—perfect for parties!