Queso Dip
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Posted: 01/30/23
Updated: 02/09/24
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Smooth, creamy Queso Dip is the cheese dip of your dreams! It’s a crowd favorite and is easy to make at home. Pair it with salty tortilla chips for the best party appetizer ever.
Some days, there is just nothing better than fresh queso and a crispy tortilla chip. It’s the ultimate comfort food…and the ultimate “stress eat” food during a crazy game! This easy queso dip is super cheesy and oh so creamy, making it the perfect addition to your game-day menu.
Maybe it’s not game day and you just want some queso with your Taco Tuesday dinner? In that case, whip up a batch of queso dip while this easy Taco Ring is baking in the oven! Make some homemade salsa or guacamole to have a few different chip dips, and then get to eatin’! Or even make a dip trio and add white queso into the mix.
Why You’ll Love Queso Dip
- This delicious queso dip recipe is made with 3 real cheeses, giving it a mouthwatering flavor!
- You can easily double or triple this recipe in order to serve a big party.
- Homemade queso will only take you about 20 minutes to make, guaranteeing it will be ready in time for your party!
Ingredients for Queso Dip
- Jalepeño – Dicing up a jalepeño for your queso dip will give it the perfect amount of heat.
- Minced Garlic – Using fresh, minced, garlic instead of garlic powder helps enhance the flavor of homemade queso.
- Cilantro – Cilantro is a strong and tasty herb that will taste fantastic in queso!
- Onion Powder – Even though you’re using fresh onion in your dip, a dash of onion powder helps balance the flavor profile.
- Yellow Onion – Fresh diced onion packs a special punch in a queso dip.
- Green Chiles – These will also add a little heat along with your jalepeño.
- Shredded Cheddar Cheese – I personally like to buy a block of my own cheddar and shred it myself.
- Shredded Monterey Jack Cheese – I like to shred a block of monterey jack as well!
- Cream Cheese – Cream cheese is what makes this easy queso dip so incredibly smooth and creamy.
- Milk – I prefer to use whole milk in this recipe, but you could also you 2% milk.
- Butter – You’ll need a little bit of butter to sauté your onion, green chiles, and minced garlic.
- Cumin – Cumin is a really strong spice, so be sure that you measure it out exactly before adding it in.
- Roma Tomato – Using a fresh tomato instead of canned makes this queso taste extra fresh.
- Kosher Salt and Pepper – There’s so many flavors going on in this homemade queso already, but adding a touch of salt and pepper helps elevate them and bring them to life!
Helpful Tools
How to Make Homemade Queso
In a large saucepan, heat your butter until melted. Then, add your diced onion and green chiles to the pan and sauté until they are soft. Add in your minced garlic and sauté again for a few minutes.
Then, add your cream cheese and a portion of the milk into the same pan. Be sure to cut the cream cheese into cubes before you add it to help it incorporate faster.
Continuously stir the mixture until the cream cheese has melted and all the ingredients are thoroughly incorporated. Then, add in your cumin, salt, and pepper and stir it in.
Next, add in your shredded cheeses 1/2 cup at a time. Do this slowly and on low heat to avoid the mixture getting to a boil. If it boils, it will become grainy.
Once the cheese is all melted, add the remaining milk while stirring continouslly.
Remove the pan from heat and add the green chiles, tomatoes, and cilantro to the queso dip and stir well.
Serve with your favorite chips!
Serving Tips for Homemade Queso
Pour your queso into your favorite serving dish and garnish with pico de gallo, cilantro, or anything else you’d like.
Serve alongside your favorite tortillas chips. You could even get a little adventurous and make these air fryer potato wedges to dip into the queso!
How to Store Queso Dip
Store your leftover homemade queso in the fridge for 3-5 days. To warm, pop it in the microwave for about 30 seconds and add a little splash of milk if it’s too thick.
Can I use Rotel instead of green chiles and a tomato?
I personally wouldn’t recommend it for this recipe. The fresh tomato and green chiles really make a difference in this dip. But if you’re looking for a recipe where you can use a can of rotel, then check out my Rotel Dip!
Do I have to use a jalepeño in my queso dip?
Not necessarily, but it will change the flavor a bit. If you’re asking because you want more heat than a jalepeño offers, then try using a serrano pepper instead or leave the seeds in the jalepeño to amp up the heat level!
Pro Tips for the Best Queso Dip
- Shred you own cheese for the best meltability and freshest flavor!
- If you want to have extra fun, make your own tortillas chips to serve alongside your homemade queso.
- When adding your cheese, be sure to work slowly and methodically while cooking on LOW heat. Never let your cheese dip begin to boil, or it will become grainy.
This easy queso dip will have you coming back to make it again, and again, and again! It’s just too good to stop!
More Dip Recipes You’ll Love
- This Layered Taco Dip is another game day favorite around here!
- What’s better than a BLT? An Easy BLT Dip.
- Want to give the kids some motivation to eat more of their veggies? Try this Homemade Ranch Dip!
- Need a tasty dessert dip? Check out this Cookies and Cream dip!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Queso Dip
Smooth, velvety Queso Dip made at home! This is the best cheese dip recipe out there to pair with your tortilla chips for a party perfect appetizer recipe.
Video
Ingredients
- 1 Tablespoon butter
- ½ cup diced yellow onion
- 1 jalapeno stemmed, seeded and diced
- 2 cloves garlic minced
- 8 ounces cream cheese cut into cubes
- 1 ¼ cups milk divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- 8 ounces cheddar cheese shredded
- 8 ounces monterey jack shredded
- 4 ounce green chiles
- 1 Roma tomato finely diced
- ¼ cup chopped cilantro
- Garnish: pico de gallo diced avocado and cilantro
- Tortilla chips for serving
Instructions
- In a large saucepan, heat the butter over medium heat. When the butter is melted add the diced onion and jalapeno to the saucepan and cook until soft, about 4 minutes. Stir in garlic and cook for one more minute or until fragrant.
- Add the cream cheese and 1 cup of the milk and stir until melted and smooth, this will take about 3-4 minutes, on low-medium heat. Stir in salt, pepper, onion powder and cumin.
- Turn to the heat to LOW and add the shredded cheese, ½ cup at a time, stirring constantly. You do not want this mixture to boil, you want it to melt slowly or you will get a grainy cheese sauce.
- When the cheese is melted add the remaining ¼ cup of milk, stirring constantly while you add it.
- Remove the pan from heat and stir in green chiles, tomato and cilantro.
- Pour the queso into a serving bowl, garnish if desired and serve immediately with tortilla chips.
Tips
- Store your leftover homemade queso in the fridge for 3-5 days. To warm, pop it in the microwave for about 30 seconds and add a little splash of milk if it’s too thick.
- Shred you own cheese for the best meltability and freshest flavor!
- If you want to have extra fun, make your own tortillas chips to serve alongside your homemade queso.
- When adding your cheese, be sure to work slowly and methodically while cooking on LOW heat. Never let your cheese dip begin to boil, or it will become grainy.
Nutrition Information
Calories: 242kcal (12%), Carbohydrates: 5g (2%), Protein: 11g (22%), Fat: 20g (31%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 59mg (20%), Sodium: 445mg (19%), Potassium: 120mg (3%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 722IU (14%), Vitamin C: 4mg (5%), Calcium: 327mg (33%), Iron: 0.3mg (2%)
Kathy says
Delicious