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5.0 from 15 votes

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! 

Prep Time
5 mins
Cook Time
5 mins
Servings: 6 people
Calories: 180 kcal
Course: Side Dish , Appetizer , Condiments
Cuisine: South American , Mexican , Tex-Mex

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

Notes

  • 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. 
  • 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.
  • 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.