This Queso Recipe (Mexican Cheese Dip) is one of our favorite things to order at Mexican restaurants. I couldn’t imagine how simple it is to make at home, and even better than restaurants! Today’s queso dip recipe is a burst of flavors, a silky texture and a recipe we tested over 30 times! Make this drool worthy dip–it’s TOO good!
We have tried so many versions of queso dip over the years and over so many Mexican restaurants, and each one offered something different. Some were too cheesy, too garlicky, too spicy, too bland, too thick, too runny, too creamy, too salty, you name it!
At the same time, we appreciated something from each dip, like one where we noticed a kick of pickled jalapeno bits. Another with a rich deep smokey chilli powder spice, another with quality cheese blends, etc.
So we set to create our own queso dip that would combine all of the things we loved from each separate place! At that point we can safely say this version here is the BEST queso recipe we have tried and made over 30 times. It’s a crowd pleaser each time and we know you’ll LOVE it too!
What is Queso?
For those new to the world of queso, it’s basically a luxurious Mexican meted cheese dip that’s spiked with flavor. In literal translation, queso translates into “cheese”. However in Mexican restaurants, queso refers to a silky smooth melting cheese dip that’s scooped with tortilla chips.
A queso dip is not baked, it’s rather cooked in a pot on the stove and it’s one of those one pot wonders. It combines cheeses and milk, along with a variety of spices, tomatoes, onions, garlic and more!
Why You’ll Love this Queso Dip
- It’s smooth, creamy and luscious!
- All you need is one pot, so no fuss.
- You can flavor this as heavily or lightly as you prefer.
- Perfect party appetizer and great for Superbowl season.
- It’s also just as perfect used as a sauce for your nachos, tacos, and more!
- This dip keeps well in the fridge and can be reheated to its original smooth consistency.
- 15 minutes of cooking in total and so worth it!
Ingredients You’ll Need
- Cheese. We love shredding blocks of cheeses instead of buying pre shredded. You ca use a combo of cheddar and Monterey Jack, which is our favorite!
- Cornstarch. Our favorite thickener for queso sauce, it creates the smoothest lump free sauce.
- Milk. You can use fill fat or low fat milk for this queso recipe, we’ve used 2%.
- Seasoning. Salt, pepper, garlic powder and chilli powder are our favorite spices.
- Butter, Onions and garlic. The base of the sauce.
- Tomatoes. Fresh or quality canned tomatoes work just as well here, they will cook down eitherway.
- Jalapeños. optional of course, but great for a spice kick.
- Cilantro. Bright and zesty flavor in the sauce, but if cilantro is not for you then swap it for parsley.
How to Make Queso
Follow this easy step by step tutorial for a luscious smooth and tasty queso sauce.
- In a large bowl toss the cheeses you’re using with the corn starch. Set that aside.
- Use a 3-4 quart pot over medium heat, and begin adding the butter and garlic to sauté really well.
- Next you’re going to sauté the garlic and tomatoes along with the spices, and cook the tomatoes really well until most of its liquid has evaporated.
- At that point you’re going to add in the milk that you’re using, and bring that milk to a gently boil.
- Once the liquid is heated up, you’re going to add in the cheese, 1 cup at a time while whisking to make sure it dissolves. The heat of the milk will dissolve the cheese along with your whisking.
- Keep simmering the sauce until all the cheese has dissolved and you’re left with a silky smooth queso.
- At that point, add in the jalapenos if using, some pickled green chillies for the extra spice and tangy brine taste, and cilantro.
- The queso sauce is ready at this point, simply scoop it into the serving bowl and garnish it with more cilantro and jalapeños.
- .Keep in mind that the sauce will thicken slightly as it cools, so ideally the consistency would be slightly thinner when you’re done cooking as it remains in the pot.
- 18.If you feel the consistency is too thick for you, you can always thin it out with more milk, and even water. More tips below.
Queso Recipe Tips
- Use your favorite and quality brand of cheese here as it is the main component of the recipe. Remember that the flavor of queso dip is a reflection of the type of cheese you used. For this we love a combo of strong cheddar and Monterey jack, but feel free to use your favorite.
- Similarly, opt for fire roasted quality canned tomatoes to add in the sauce. The taste and flavor are impeccable!
- When it comes to milk, any fat concentration works. We have found the 2% combined with evaporated milk to be the best.
- For a smoother silky smooth queso, we prefer cornstarch over flour as the thickner.
- Seasoning like chilli powder is crucial. We also love adding in garlic powder, onion powder and a touch of cumin and oregano.
- The spice level is totally your choice, we use pickled jalapeños at the end for the tang and spice.
- Cilantro is another bright flavor, which you can substitute for parsley.
- Make sure ot keep stirring the queso when you add in the cheese until smooth.
- Avoid over salting the queso because it is usually served with salted chips and tortillas, so keep that in mind.
- 10.Remember the dip will thicken as it cools down and it’s best served warm, not piping hot.
- 11.If you feel it is too thick while hot, then it’s best to thin it out with some water.
What to Serve with Queso Dip
Aside from the usual chips, Pita Chips, cucumbers, carrots, and dippers similar to my Cheese Fondue with Dippers. We love queso with our Sheet Pan Fajitas, Ground Chicken Tacos, Chicken Fingers, Air Fryer Sweet Potato Fries, Air Fryer Baked Potato, Perfect Baked Potato Wedges. Drizzle it over Taco Salad, use it as a base for Crunchwrap Supreme or load it over Carne Asada Fries.
CrockPot Queso
You can make this recipe in a crockpot by sautéing the veggies together first, then adding the milk and cheese. Once smooth, you can keep it in the crockpot on low until ready to serve.
More Mexican Dip Recipes
Homemade Salsa
Authentic Guacamole Recipe
Mango Pico De Gallo
Nacho Cheese Sauce Recipe
Black Bean and Corn Salad
Best Strawberry Corn Salsa
Queso
This Queso Recipe (Mexican Cheese Dip) is one of our favorite things to order at Mexican restaurants. I couldn’t imagine how simple it is to make at home, and even better than restaurants! Today’s queso dip recipe is a burst of flavors, a silky texture and a recipe we tested over 30 times! Make this drool worthy dip–it’s TOO good!
Ingredients
-
1
Tablespoon
Butter -
1/4
cup
white onion
diced -
1
garlic clove
minced -
2
Tablesppon
tomatoes
canned fire roasted -
1/4
teaspoon
salt and pepper -
1
teaspoon
chilli powder -
1/2
teaspoon
garlic powder and onion powder -
1/4
teaspoon
cumin and oregano each -
1/2
cup
milk -
1/2
cup
evaporated milk -
2
cups
shredded cheese -
1
Tablespoon
Cornstarch
Instructions
-
In a large bowl toss the cheeses you’re using with the corn starch. Set that aside.
-
Use a 3-4 quart pot over medium heat, and begin adding the butter and garlic to sauté really well.
-
Next you’re going to sauté the garlic and tomatoes along with the spices, and cook the tomatoes really well until most of its liquid has evaporated.
-
At that point you’re going to add in the milk that you’re using, and bring that milk to a gently boil.
-
Once the liquid is heated up, you’re going to add in the cheese, 1 cup at a time while whisking to make sure it dissolves. The heat of the milk will dissolve the cheese along with your whisking.
-
Keep simmering the sauce until all the cheese has dissolved and you’re left with a silky smooth queso.
-
At that point, add in the jalapenos if using, some pickled green chillies for the extra spice and tangy brine taste, and cilantro.
-
The queso sauce is ready at this point, simply scoop it into the serving bowl and garnish it with more cilantro and jalapeños.
-
Keep in mind that the sauce will thicken slightly as it cools, so ideally the consistency would be slightly thinner when you’re done cooking as it remains in the pot.
-
If you feel the consistency is too thick for you, you can always thin it out with more milk, and even water. More tips below.
Recipe Notes
Queso Recipe Tips
- Use your favorite and quality brand of cheese here as it is the main component of the recipe. Remember that the flavor of queso dip is a reflection of the type of cheese you used. For this we love a combo of strong cheddar and Monterey jack, but feel free to use your favorite.
- Similarly, opt for fire roasted quality canned tomatoes to add in the sauce. The taste and flavor are impeccable!
- When it comes to milk, any fat concentration works. We have found the 2% combined with evaporated milk to be the best.
- For a smoother silky smooth queso, we prefer cornstarch over flour as the thickner.
- Seasoning like chilli powder is crucial. We also love adding in garlic powder, onion powder and a touch of cumin and oregano.
- The spice level is totally your choice, we use pickled jalapeños at the end for the tang and spice.
- Cilantro is another bright flavor, which you can substitute for parsley.
- Make sure ot keep stirring the queso when you add in the cheese until smooth.
- Avoid over salting the queso because it is usually served with salted chips and tortillas, so keep that in mind.
- Remember the dip will thicken as it cools down and it’s best served warm, not piping hot.
- If you feel it is too thick while hot, then it’s best to thin it out with some water.
What to Serve with Queso Dip
Aside from the usual chips, Pita Chips, cucumbers, carrots, and dippers similar to my Cheese Fondue with Dippers. We love queso with our Sheet Pan Fajitas, Ground Chicken Tacos, Chicken Fingers, Air Fryer Sweet Potato Fries, Air Fryer Baked Potato, Perfect Baked Potato Wedges. Drizzle it over Taco Salad, use it as a base for Crunchwrap Supreme or load it over Carne Asada Fries.
CrockPot Queso
You can make this recipe in a crockpot by sautéing the veggies together first, then adding the milk and cheese. Once smooth, you can keep it in the crockpot on low until ready to serve.
Nutrition Facts
Queso
Amount Per Serving
Calories 180
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 4g
Cholesterol 43mg14%
Sodium 382mg17%
Potassium 147mg4%
Carbohydrates 6g2%
Fiber 0.3g1%
Sugar 4g4%
Protein 11g22%
Vitamin A 497IU10%
Vitamin C 1mg1%
Calcium 274mg27%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.