Homemade Queso Dip
User Reviews
3.6
Homemade Queso Dip
Description
The dip blends melted butter with finely chopped onion and jalapeño that are briefly cooked to soften and release flavors. Garlic and spices including cumin, chili powder, and onion powder are added for depth. Evaporated milk and cream cheese are stirred in and melted together to make a creamy base. Sharp cheddar and Monterey Jack cheeses are added gradually off heat to prevent clumping and ensure a smooth texture. Milk is used to adjust the consistency to preference. The dip is seasoned with hot sauce and salt to taste, offering a mildly spicy, cheesy flavor with a smooth, luscious mouthfeel.
This queso dip is ideal for serving with tortilla chips or as a topping for Mexican dishes like nachos or tacos. The inclusion of fresh jalapeño and spices gives it a subtle heat and complexity. Adjust seasonings after cooking to suit your palette, adding more cumin, onion powder, or hot sauce if desired.
The recipe uses quality sharp cheddar for flavor and balances thickness with evaporated milk, cream cheese, and additional milk, allowing the dip to be tailored from thick and creamy to pourable. Fresh pico de gallo adds a fresh contrast when used as a topping.
Ingredients
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1 medium jalapeño minced
- 3 cloves garlic minced
- 2 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon onion powder
- 12 ounces evaporated milk canned
- 8 ounces cream cheese
- 8 ounces cheddar cheese sharp, shredded
- 4 ounces Monterey jack cheese or pepper jack, shredded
- 1/4 cup milk see note
- 1 tablespoon hot sauce such as Cholula
- salt to taste
- Pico de Gallo for serving
Instructions
- Melt the butter in a skillet over medium heat.
- Stir in the onion and jalapeno and cook for 3-5 minutes, or until vegetables have softened.
- Add the garlic, cumin, chili powder, and onion powder and cook for 30 seconds more.
- Add the evaporated milk and cream cheese to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.
- Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.
- Add additional milk as desired to reach the consistency you prefer. Season with hot sauce and salt to taste. We add a fair amount of salt here, but keep in mind that chips are usually salty as well.
- Top with pico de gallo before serving.
Notes
- Use sharp cheddar cheese for a pronounced flavor in the dip.
- Adjust seasoning such as cumin, onion powder, and hot sauce after cooking for preferred taste and heat level.
- Milk amount can be varied to achieve desired dip thickness between creamy and pourable.
- Serve topped with fresh pico de gallo for added texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 228mg | 10% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 239mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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