Made from just a few simple ingredients, our creamy queso dip is the perfect cheesy addition to your appetizer spread or Mexican or Tex-Mex-inspired meals.
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This indulgent dip is smooth, creamy, cheesy, and packs just the right amount of heat. Making this gooey dip is so easy, and it tastes even better than what you can buy in a jar from your local grocery store.
Just make sure to have plenty of your favorite chips on hand to dip into this delicious warm queso dip.
This crave-worthy dip is the perfect accompaniment to tortilla chips and salsa, drizzled over nachos, with pretzels, or wrapped into a burrito. It will definitely be a crowd pleaser for your next Taco Tuesday or game day!
If your family loves cheesy dips as much as mine does, make sure to check out our Crack Dip and Jalapeno Popper Dip recipes.
Ingredients to make Queso Dip
Gather the ingredients to prepare our queso dip recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely! We used cheddar cheese to make the recipe, but you can use Monterey Jack, Pepper Jack, Colby, and even Velvetta can be used to make this creamy cheese sauce.
We suggest shredding your own cheese to avoid the extra cellulose ingredients that are sometimes included in pre-shredded cheese, which can affect the texture and meltiness of the cheese. Adding full-fat cream cheese or American cheese can make an even creamier, richer, and smoother queso.
For a spicier dip, add canned green chiles, jalapeno peppers, poblano pepper, chili powder, cayenne pepper, or your favorite hot sauce to the cheese dip.
Heavy cream can also be substituted for the whole milk. It will make the cheese creamier and lighten the color. You can also add sour cream to give it a little tang.
Stirring in some pico de gallo, bell peppers, or diced tomatoes is a nice way to bulk up your homemade queso recipe. Ground beef, Italian sausage meat, or chorizo can also be added to make the homemade dip more filling.
Adding ground beef, tomatoes, and chilies transforms it into one of my favorite Te-Mex dishes: Chili con Queso.
How to Make Queso Dip
Follow along with my simple step-by-step instructions to learn how to make Queso Dip in your home kitchen.
- Add the butter to a medium saucepan over medium-low heat.
- When the butter has melted, add the all-purpose flour to the pan.
- Whisk to combine the flour with the butter to make the roux. Cook the roux for 2-3 minutes until it begins to bubble.
- Add the milk to the roux.
- Whisk to combine.
- Cook until it thickens (about 5 minutes) and reduce the heat to low
- Add the shredded cheddar cheese, salt, onion powder, and cayenne pepper to the sauce.
- Whisk to combine. The sauce should be creamy and pourable. If it’s too thick, add more milk.
After one taste of our creamy queso dip, you’ll think you’re dining at your favorite Mexican restaurant. The good news is that making our recipe at home not only saves you money, but it lets you control the ingredients.
How to Store and Reheat
Leftover queso should be stored refrigerated in an airtight container or well covered with plastic wrap for 3-4 days. The sauce can be frozen, but it can separate when thawed.
To reheat, zap it in the microwave at 15-second bursts until well heated or on the stovetop over medium heat. If needed, add a splash of milk to loosen the sauce.
Recipe FAQs
Let the cheese melt slowly over low heat; don’t rush the process. High heat will cause the cheese’s proteins to seize up and become grainy. Don’t let the sauce boil, and stir constantly as the cheese melts.
Absolutely. Store it refrigerated in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of milk to loosen it up.
Absolutely. Add all the ingredients to the slow cooker, stir to combine, and cook on low for 1–2 hours until smooth. Keep it warm for serving.
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Queso Dip Recipe
Ingredients
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 oz cheddar cheese shredded, yellow
- ¼ teaspoon table salt
- ¼ teaspoon onion powder
- ⅛ teaspoon ground cayenne optional
- tortilla chips for serving
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Instructions
Instructions:
- Add the butter to a medium saucepan over medium to low heat.
- Once the butter is melted, add the all-purpose flour to the pan.
- Whisk to combine the flour wiht the butter to make the roux.
- Cook the roux for 2-3 minutes until it begins to bubble. Then, slowly add the milk.
- Cook until it thickens (about 5 minutes) and reduce the heat to low.
- Add the shredded cheddar cheese, salt, onion powder, and cayenne to the mixture.
- Whisk to combine. The sauce should be creamy & pourable. If it's too thick, add more milk to the sauce.
- Pour into a bowl and serve immediately.
Hunter says
I never knew it was so easy to make queso! This was a hit with the family- next time I’m adding some tomatoes and green chilis.
Chef Dennis Littley says
Queso is so easy to make and so delicious! The tomatoes and chilis will be a tasty addition!
Mila R. Palag says
Perfect Queso dip and cost-effective too when homemade! Thanks Chef Dennis for sharing!
Chef Dennis Littley says
Thanks for letting me know you enjoyed our queso! It’s always been a favorite for get-togethers, there is just something magical about cheese!
ROBIN HEBERT says
love this , great for nachos
Chef Dennis Littley says
It certainly is!