Easy Queso Dip Recipe

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Author:

Isabel

Published:

January 28, 2019

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This homemade Queso Dip recipe is easy to make and comes out creamy and smooth every time! Now you can make your favorite restaurant queso at home!

Table of Contents

Getting an order of chips and queso whenever I go to a Mexican restaurant is an absolute must. What’s not to love about melted cheese paired with fresh tortilla chips? And a margarita on the side, of course. I just can’t help myself – it’s one of my favorite things in the world!

Growing up, I used to make the classic Velveeta cheese dip. You know the kind I’m talking about. A block of Velveeta, a jar of chunky salsa and a splash of milk. I used to love that stuff. In fact, I still do! But today I want to use the real stuff. 100% real cheese.

I’ve made it my mission to come up with the best queso dip recipe I can possibly make. And I’m proud to say that I finally did it.

The Creamiest Queso Recipe

After experimenting and making 3 different test batches of homemade queso dip, I’ve finally perfected this recipe so that it comes out luxuriously creamy every time. The secret ingredient?

Cream cheese.

The cream cheese holds all the melted shredded cheeses together and keeps the queso silky smooth for a longer period of time compared to using no cream cheese at all. Which means you can sit back and enjoy your queso without having to worry about it getting chunky or hard once you take it off the heat.

How to Make Queso Dip

Heat a large saute pan over low to medium heat. Add butter and melt.
Add onions, garlic, jalapeno and salt. Saute for 5 minutes, until vegetables soften and become fragrant.
Add 3/4 cups of milk and cream cheese. Stir continuously until cream cheese has melted and is mostly smooth, about 5 minutes. Reduce heat to low.
Add shredded cheeses in small increments, stirring each increment into the mixture until it has completely melted before adding the next.
Stir in the remaining 3/4 cups of milk until fully combined. Remove the pan from the heat and stir in the red salsa. Serve immediately.

Tips for making The Best queso

Buy block cheese instead of the pre-shredded kind. The pre-shredded cheese at the grocery store is often covered with additives that are meant to reduce clumping, which doesn’t always produce the best texture when melted.
For the creamiest results, use whole milk.
If the queso dip is too thick, stir in a splash of milk until it reaches your desired consistency.

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4.58 from 162 votes

servings: 8 servings

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Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

This Mexican Queso Dip recipe is easy to make and comes out creamy and smooth every time! Like your favorite restaurant queso at home!

Ingredients

▢ 2 tablespoons unsalted butter
▢ ½ medium onion, minced (yellow or white)
▢ 2 cloves garlic, minced
▢ 1 jalapeño pepper minced (seeds removed if you don’t want it spicy)
▢ ¾ teaspoon kosher salt
▢ 1 ½ cups milk, divided
▢ 8 ounces cream cheese, cut into cubes
▢ 6 ounces mild cheddar cheese, shredded (about 1 ½ cups)
▢ 6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
▢ 2 tablespoons red salsa*, plus more to taste

Instructions

Melt the butter in a large sauté pan or deep skillet over medium heat.
Add in the onion, garlic, jalapeño and salt and cook for 5 minutes, stirring occasionally, until the vegetables soften and become very fragrant.
Add in ¾ cups of milk and cream cheese. Stir continuously until the cream cheese has melted and is mostly smooth, about 5 minutes.
Reduce the heat to low and add in the shredded cheeses in batches, stirring each batch into the mixture until it has completely melted before adding the next.
Stir in the remaining ¾ cups of milk until fully combined.
Remove the pan from the heat and stir in the salsa. Taste and add more if desired. Serve immediately with tortilla chips.

Notes

Red salsa: You can use your favorite smooth or chunky red salsa. For a smoky flavor, use 2 tablespoons of minced chipotle peppers in adobo sauce instead.
If the queso dip is too thick, stir in a splash of milk until it reaches your desired consistency.
For the creamiest results, use whole milk.
I recommend buying block cheese and shredding it yourself instead of buying pre-shredded cheese. The pre-shredded cheese at the grocery store is often covered with additives that are meant to reduce clumping, which doesn’t always produce the best texture when melted.

Nutrition Information

Serving: 1serving, Calories: 319kcal (16%), Carbohydrates: 8g (3%), Protein: 13g (26%), Fat: 26g (40%), Saturated Fat: 16g (80%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 91mg (30%), Sodium: 705mg (29%), Potassium: 183mg (5%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 1050IU (21%), Vitamin C: 7.4mg (9%), Calcium: 390mg (39%), Iron: 1.1mg (6%)

Author: Isabel Orozco-Moore

Category: Mexican

Jen
November 1, 2023
See Also
The BEST Salsa Recipe! | Gimme Some Oven

This turned out great! I put it in a crock pot for my Halloween party and everyone loved it. I used extra milk to keep it extra creamy throughout the night!
Reply
Rachel
June 26, 2023
Would this recipe work for a crockpot? Maybe cook on stove and keep on warm in crockpot? Very excited to try this!
Reply
1. Ana @ Isabel Eats
  July 10, 2023
  Hi Rachel! Yes this should work!
  Reply
2. SueBee
  August 13, 2023
  
  Did this work? Any adjustments?
  Reply
Mike Binder
March 9, 2023

Everyone loved it
Reply
Randy
February 25, 2023

This is my go-to Queso recipe, hands down. The only change I make is to reduce the cream cheese from 8 oz to about 6 oz. I also prefer the original version, which called for one 10 oz can of Rotel chopped tomatoes with green chilis, drained as opposed to the red salsa. If you have issues with the texture, I can almost guarantee that you have the heat too high. I’ve made that mistake before and the result is not delicious. That said, follow the recipe; start on medium low and then reduce to low, stirring constantly. Perfect every time!
Reply
1. Ana @ Isabel Eats
  March 7, 2023
  Thank you so much for sharing Randy!
  Reply
Mike
February 21, 2023

I would say if it came out lumpy, it’s on you. It’s a delicious queso.
Reply