queso dip

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

Easy Mexican Queso Dip

unsalted butter

onions

garlic ((about 2 cloves))

jalapeño, (minced (seeds removed if you don't want it spicy))

coarse sea salt

milk, (divided)

block cream cheese,

mild cheddar cheese, (shredded (about 1 1/2 cups))

Monterey Jack cheese, (shredded (about 1 1/2 cups))

diced tomatoes and green chiles (, drained)

Heat a large saute pan or deep skillet over low-medium heat. Add butter and melt.

Add onions, garlic, jalapeno and salt. Saute for about 5 minutes, until vegetables soften and become very 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.

Once all the cheese is melted, remove the pan from the heat to prevent it from overcooking.

Add the can of diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy.

Serve immediately.

Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.

Queso Dip (Mexican Cheese Dip)

cornstarch

tbsp / 8 g butter

garlic clove, minced

small white onion, very finely chopped (1/4 cup)

375 g / 13 oz evaporated milk (1 can, not low fat)

tomato, finely diced (3/4 cup) ((Note 2))

tsp each onion powder, garlic powder, cumin

coriander / cilantro, finely chopped

Salt

Place cheese and cornflour in a bowl, toss to coat.

Melt butter over medium heat in a large saucepan or small pot.

Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.

Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.

Add evaporated milk and cheese. Stir, then add chiles and Spices.

Stir until cheese melts and it becomes a silky sauce.

Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.

Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.

Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.

Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

This Chile Con Queso recipe is delicious, spicy, silky, super cheesy and perfect for a crowd! It's the dip that you'll be asked for over and over again at all gatherings.&nbsp;It's also ready in only 25 minutes!

Chile Con Queso

olive oil

½ lb ground beef (extra lean)

tsp chili powder

onion

garlic (minced)

oz green chiles ((1 can))

jalapeno (fresh,

oz fire roasted tomatoes ((1 can))

evaporated milk

velveeta (cubed)

½ cups monterery jack cheese (shredded)

tbsp cilantro (fresh, chopped)

Cook ground beef: Heat the olive oil in a cast iron skillet, or oven safe skillet over medium-high heat. Add the ground beef to the skillet, season it with the chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go along.

Add garlic and onion: Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.

Add chilis, jalapeno and tomatoes: Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low.

Add evaporated milk and velveeta: Add the evaporated milk and velveeta and cook for 2 more minutes or until the velveeta melts. Stir in 2 cups of the jack cheese and cook for another minute until it melts.

Top with cheese and broil: Turn off the heat. Sprinkle the remaining jack cheese over the top of the dip and place the skillet over the broiler for about 5 minutes or until browned and bubbly. Watch it so it doesn't burn.

Garnish and serve: Garnish with fresh cilantro and serve with tortilla chips.

https://content.jwplatform.com/videos/DwlzY0d6.mp4

This CHILE CON QUESO is delicious, spicy, silky, super cheesy and perfect for a crowd! It’s the dip that you’ll be asked for over and over again at all gatherings.

The most incredible Mexican Queso Dip. An authentic homemade version that uses real Mexican white melting cheese with other traditional flavors. Top onto your favorite Mexican dishes or serve as an appetizer.

Mexican Queso Dip

Cacique Asadero Cheese or Cacique Queso Quesadilla Cheese

half & half ((or milk))

green chiles

jalapenos

tomatoes,

cilantro

tortilla chips, to serve (optional)

In a medium saucepan over low heat, break up Asadero Mexican Cheese or queso cheese and place in skillet. Stir in 3/4 cup milk until cheese sauce is melted and smooth.Stir in chopped green chiles, chopped jalapenos, diced tomatoes, and cilantro.Pour into serving bowl and serve with tortilla chips or serve over your favorite Mexican dishes. 

All the spicy, earthy, and beefy flavor of a ground beef taco in dip form.

Taco Queso Dip Recipe

monterey jack cheese, grated

sharp cheddar cheese, grated

stemmed,

garlic (about 1 medium clove)

chili powder

cumin

oregano

beef chuck

salsa

sour cream

cilantro leaves

lime

Kosher salt

Place monterey jack and cheddar cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.

Heat oil in a medium saucepan over medium-high heat until shimmering. Add in onion and cook, stirring occasionally, until softened and lightly browned around the edges, about 5 minutes. Add in jalapeño, garlic, chili powder, cumin, and oregano and cook until fragrant, about 30 seconds. Add in ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in salsa, reduce heat to medium, and simmer for 5 minutes.

Stir in evaporated milk, scraping bottom of pan to release any fond, and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in sour cream, cilantro, and lime zest. Season with salt to taste. Transfer to a bowl and serve immediately.

Spicy, cheesy dip made with two kinds of cheese, jalapenos, bell peppers and green onions

Homemade White Queso Dip

Tbsp butter

Tbsp all purpose flour

heavy whipping cream

oz Pepper Jack cheese (block)

oz sharp white cheddar cheese (block)

green onion

garlic

red bell pepper

cayenne (adjust the hear to your own preference)

Grate cheeses on the large grater and set aside. Dice jalapenos and discard the seeds. Smash and mince garlic. Dice bell pepper and green onions and set everything aside. (If you want spicier dip, use older jalapenos. Use younger jalapenos for less spice.)

Melt butter in a bottom-heavy sauce pot, over medium to medium-low heat.

Add diced peppers and garlic and saute until peppers start to soften.

Sprinkle flour over the top and stir to coat the peppers with flour. Slowly pour in heavy whipping cream while whisking continuously.

Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth.

Stir in green onions and season with some salt and cayenne pepper (if using) and take off heat. Serve right away with your favorite tortilla chips.

https://embed.mediavine.com/videos/qotbb3bludjvlaudiedm

White Queso Dip is smooth, flavorful, made with real cheese and vegetables. It’s a spicy, cheesy dip made with two kinds of cheese, jalapenos, bell peppers, and green onions.

White Queso Dip

This white queso dip is a creamy and zesty snack that contains just 3 ingredients and is ready in 5 minutes. The perfect addition to your Cinco de Mayo party menu!

white American cheese (cubed)

half and half

salsa verde

pico de gallo

Place the American cheese, salsa verde and half and half in a pan over medium heat. Cook, stirring occasionally, until melted and smooth.

Serve immediately, topped with pico de gallo if desired.&nbsp;

https://content.jwplatform.com/videos/if87buSl.mp4

This Mexican white queso dip is a creamy and zesty cheese dip that contains just 3 ingredients and is ready in 5 minutes. Queso blanco is the perfect addition to any party menu!

Queso is the most important part of any game-day. It makes you feel better after your team loses and is the best way to celebrate after a win. Don't let your game-day queso be anything less than the best.

Best Queso Dip

onion,

garlic,

jalapeño, minced

American cheese, shredded

Pepper Jack, shredded

c. milk

black pepper

tomato,

green chilis

c. cilantro

Tortilla chips,

Mine turned out great! I used Velveeta instead of American cheese and it was delicious.

Just made this for my sons birthday and it turned out great! I only followed the cheese instructions, not the vegetable instructions because it was for dipping soft pretzels. I used American, Havarti and Cheddar. I also used Cashew milk instead of regular milk.

I use sliced deli cheese rather than shredded Cheese and it worked out really nicely

This is a fantastic recipe.   I missed the green chillies but it still turned out great.    I opted to add some more milk for the consistency (because I used more cheese).  Thanks a lot!

I’m lactose intolerant so I didn’t add the milk, just extra cheese. Turned out great. A little sticky though. Wouldn’t change a thing! 3 out of 5 stars

I think that i will try velveeta  cheese next time. I used what ever i had in the refrigerator. It took and took a while to melt and get it thicker.I had to add more cheese to make it more thick. I also didn't have some the other ingredients but it turned out pretty good.

Absolutely outstanding!  Does this freeze well?

This recipe turned out great.  Just add the cheese slowly and do not use pre-shredded.

This is a great recipe and I’ve made it 3 times already

Awesome dip! Made a hit at bunco's. Made another dip for daughter . She said it was so good. Its a keeper.

This is the worst tasting Queso ever. followed the recipe to the dot. Looks really good. But it tastes so bad. Do not use this recipe would rather just eat the brick of cheese.

This recipe was perfect for me. Dont know why so many had trouble. I could have warned you all not to use cheddar. You can make queso from cheddar but you really gotta know what you're doing. I used boar's head american and pepper jack from the deli and it was great. Always have used velveeta in the past but trust me this american recipe is way better

This recipe is the worst... feel free to add COMPLETE instructions next time.

https://streaming.hearstdigitalstudios.com/139f5a80-65a0-402d-99d1-23ccf57695d3/video_rover_16x9_1080p_hd_1546637351_80295.mp4

This is the best queso recipe. It's the easiest party app and always a crowd pleaser.

No Other Quesos Even Compares To This One

Homemade queso Mexican cheese dip is smooth, creamy, delicious, flavorful, and so easy to make. It's so much better than store-bought in every way.

Queso Mexican Cheese Dip

butter

onion, finely chopped

garlic, minced

tomato, diced

jalapeño pepper, finely chopped

heavy cream

cheddar cheese

salt (or

black pepper (or

fresh cilantro, finely chopped (optional for garnish)

In a large skillet, melt butter over medium-high heat. Sauté onion and garlic until fragrant, about 2 minutes. 

Add tomato and jalapeño and sauté until soft, about 1 minute.

Add cornstarch and stir well to combine. Stir in heavy cream and cheese. Stir constantly and bring the mixture to a simmer over medium heat until smooth and thickened to a desired consistency, about 4-5 minutes.

Garnish with cilantro, extra jalapeño and chopped tomatoes. Serve warm with tortilla chips or alongside your favorite Mexican dishes.

Elote Queso! A grill + app favorite all bubbled up in one skillet. Creamy melty queso, charred roasted corn, fresh jalapeño and garlic, and some cilantro and chili powder. YUM.

Elote Queso

flour

milk (we recommend evaporated milk

V&V Supremo® Chihuahua® Brand Quesadilla Cheese

salt

2-3 ears of corn, roasted (2 cups)

fresh cilantro, chopped

V&V Supremo® Queso Fresco

over chips

CHIPS duh

Garlic and Jalapeño

Heat the butter and olive oil in a large skillet over medium heat. Add the jalapeños and garlic and sauté for 5-10 minutes, until very soft and fragrant (but don&#8217;t burn or brown the garlic).

Flour, Milk, and Cheese

Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the Chihuahua® Brand Quesadilla Cheese until smooth and melty. Low and slow!

Topping and serving: 

Season with salt and stir in most of the corn. Arrange a little &#8220;elotes pile&#8221; on top: remaining corn, cilantro, queso fresco, and chili powder. Best served warm with tortilla chips for dipping! YUUUUUM.

I can't wait to try this recipe. I love this delicious food. Thanks.

I was having people over today, and so I decided to try this, and it was so good!  I followed the recipe as it was written, and it was so easy.  I will definitely make this again!

I will say, I didn't take any of the jalapeño seeds out, so it was on the spicy side, so for people who don't like spicy foods, just don't include the seeds.  I like spicy foods, and so did everyone else, but just a heads up.

I have now shared this recipe with everyone I know. I made this for dinner tonight and I had to take the bowl off the table before my husband and I ate the entire batch. Absolutely delicious!

This is SO GOOD! Love how easy the queso base is. Definitely will be making this again!

I brought this to a small gathering for a Big Little Lies binge watch. I made  a double batch and, even after it cooled down, it was still creamy unlike some quesos. When I headed home, most of it was gone despite there only being 3 of us there...

The queso doesn't have a lot of kick (nor does elote) but I might add more depending on who will be eating it. Although the recipe as written was perfect for my crew. Also, FYI: I used roasted corn from Trader  Joe's  (frozen foods section).

This quest looks amazing! I’m going to add extra jalapeño, extra spicy please!

Looks delicious! I think I'll be trying this recipe at home. :)

I made this with a block of Monterey Jack cheese and it was great! I don’t know how much it differs from the brand they used, but we liked it!

This was delicious! I needed to make it gluten-free for a cookout, so I skipped the flour and added 4 oz of cream cheese instead. It turned out great!

I made this for a little gathering for the Big Little Lies finale and everyone loved it. I made a double batch and 3 of us ate most of it. (Yea, I'll say it...that's a lot of queso per person!) 

The V&amp;V Supremo Chihuahua cheese was a little pricey &amp; I had to go to a grocery store off my beaten path--but it was soooo good. I am sure you could make it with another cheese but I'll stick with the V&amp;V if I can. I cheated and used the roasted Mexican corn at Trader Joe's (frozen food aisle). Also, the dip doesn't have much kick so I may add more jalapenos or a bit of cayenne in the future. Although the heat level was perfect as written for my crew.

Velveeta Cheese Dip is an easy gluten-free snack to prepare when hosting a big party. Check out our four favourite Mexican Queso recipes!

Velveeta Cheese Dip

450 g Velveeta (cut into 1/2 inch cubes)

200 g shredded Oaxacan queso

200 g shredded Jalapeno Havarti

g Kraft Imperial Cheese

milk

Add ingredients to a double boiler and turn on medium high heat over your stove. Alternatively, you can prepare in the microwave but be sure to stir regularly to ensure smooth consistency.

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The most viewed queso dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Mexican Queso Dip

Queso Dip (Mexican Cheese Dip)

Chile Con Queso

Mexican Queso Dip

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