October 18, 2023Review Recipe
Table of Contents
This queso recipe is the answer if you’re looking for an easy and cheesy party dip. This smooth dip is simple to make, uses real cheese, and is always a hit with guests as long as you are prepared to share!
Queso Dip Ingredients
This queso dip offers a creamy and zesty flavor profile with a touch of warmth.
The star ingredients include Rotel, providing a tangy kick, and a blend of evaporated milk, cream cheese, and shredded sharp cheddar for a velvety, indulgent texture.
A mix of spices, including garlic and onion powder, cumin, and taco seasoning, contribute to a balanced and mildly spicy flavor.
- 1 tablespoon of butter or olive oil
- ¼ cup onion, diced small
- 1 tablespoon of minced fresh garlic
- 1 (10-ounce) can of Rotel, undrained
- 1 (12-ounce) can of evaporated milk
- 1 (8-ounce) block of cream cheese
- 1 tablespoon of cornstarch
- 1 pound of sharp cheddar, shredded (you must shred it freshly. Do not buy pre-shredded, or it won’t melt correctly)
- ¾ teaspoon of garlic powder
- ¾ teaspoon of onion powder
- ¾ teaspoon of ground cumin
- 3 teaspoons of original taco seasoning
Make sure to use a block of cheese to grate your own cheese rather than buying pre-shredded cheese. The pre-shredded kind tends to be coated with a preservative which means it doesn’t melt as well as freshly grated.
Substitutions And Additions
SPICE: This easy queso recipe has a mild heat level, but you can make it spicier by adding an extra can of Rotel tomatoes, jalapeños, cayenne pepper, or hot sauce.
CHEESE: You could use different kinds of cheese, such as mild cheddar cheese, Monterey Jack cheese, pepper Jack cheese, or jalapeño cheese.
GARNISH: You could either top your creamy cheese dip with pico de gallo or top it with fresh tomatoes, green onions, green chiles, jalapeños, and fresh cilantro.
MEAT: For a heartier dip recipe, add half a pound of cooked ground beef or chorizo to your creamy queso dip.
You can also add half a cup of crispy, cooked, and crumbled bacon on top before serving.
How To Make This Queso Dip Recipe
This cheesy dip will come together in a few minutes on your stovetop, and you’ll be ready to dig in soon!
STEP ONE: In a medium saucepan over medium heat, add butter or olive oil, onion, and garlic and cook for three minutes until the onions are becoming soft.
Be careful to stir regularly so they don’t burn.
STEP TWO: Add the undrained can of Rotel and mix.
STEP THREE: Add the can of evaporated milk and cream cheese.
OUR RECIPE DEVELOPER SAYS
Once the milk reaches a light simmer, immediately reduce to low heat. Never bring the heat over medium/low past that point.
STEP FOUR: Mix cornstarch with freshly shredded cheese and add it to the pan. Stir well.
As you add in the cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
STEP FIVE: Add garlic powder, onion powder, cumin, and taco seasoning and stir.
If your cheese dip is too thin, you can add in a tablespoon of cornstarch to help thicken it up. If your cheese dip is too thick, add a little chicken broth to help thin it out.
STEP SIX: Once well melted, serve with chips.
How To Serve
We love chips, pretzels, tortillas, and veggies with this cheesy dip.
You could whip up a batch of this easy recipe for game day or your Cinco de Mayo celebrations, too!
Now that you’ve relished this delectable queso dip let’s explore how to store it to ensure you can enjoy every last bit of this cheesy goodness.
MAKE AHEAD: If you’d like to prepare this queso dip ahead of time, you can do so up to two to three days in advance.
Simply follow the recipe, let it cool to room temperature, and then transfer it into an airtight container.
Pop it in the fridge until you’re ready to use it.
To serve, gently reheat it on the stovetop or in the microwave, stirring occasionally until it’s creamy and smooth again.
IN THE FRIDGE: If you have any leftover Mexican queso dip, pour it into an airtight container and store it in the refrigerator for up to three to four days.
IN THE FREEZER: You can freeze this queso cheese dip for up to three months in an airtight container. Make sure you give it a really good stir when you reheat it.
REHEATING: Add a bit of extra milk and heat in the microwave in 15 to 30-second increments, stirring between each increment to make sure it’s heated through.
Why We Love This Recipe
CREAMY TEXTURE: This dip boasts a velvety, creamy consistency that’s perfectly smooth and luxurious, making it a delight to dip into.
FLAVORFUL: With the zesty kick from Rotel and the blend of spices, including garlic, onion, and taco seasoning, this dip offers a flavorful and mildly spicy taste.
EFFORTLESS PREPARATION: This recipe is remarkably easy to make, making it a go-to choice for gatherings, parties, or a quick snack.
This homemade queso recipe is the real deal! It’s flavorful, loaded with melted cheese, and has the perfect consistency for dipping tortilla chips. Plus, it only takes a few minutes of prep time to make. So go ahead and indulge in this deliciousness!
FREQUENTLY ASKED QUESTIONS
The translation of queso is cheese in Spanish, and this dip is similar to the traditional cheese dip you can get at your favorite Mexican restaurant.
This Mexican cheese dip will start to harden as it cools, so it is best if you are not planning to eat it within about ten minutes to keep it on a warm setting in your slow cooker or fondue pot.
This easy homemade queso recipe will last for three to four days in the fridge.
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- 1 tablespoon butter or olive oil
- ¼ cup onion, diced small
- 1 tablespoon minced garlic
- 10 ounces Rotel, undrained
- 12 ounces evaporated milk
- 8 ounces cream cheese
- 1 tablespoon cornstarch
- 1 pound sharp cheddar, shredded (must shred fresh, do not buy pre-shredded, or it won’t melt correctly)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon ground cumin
- 3 teaspoons original taco seasoning
- Over medium heat, add butter or olive oil, onion and garlic and cook for three minutes until onions are becoming soft. Be careful to stir regularly so they don’t burn.
- Add undrained can of Rotel and mix.
- Add the can of evaporated milk and cream cheese
- Mix the cornstarch with freshly shredded cheese and add to the pan. Stir well.
- Add garlic powder, onion powder, cumin and taco seasoning and stir.
- Once well melted, serve with chips.
- Make sure to use a block of cheese to grate your own cheese rather than buying pre-shredded cheese. The pre-shredded kind tends to be coated with a preservative which means it doesn’t melt as well as freshly grated.
- Once the milk reaches a light simmer, immediately reduce to low heat. Never bring the heat over medium/low past that point.
- As you add in the cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
- If your cheese dip is too thin, you can add in a tablespoon of cornstarch to help thicken it up. If your cheese dip is too thick, add a little chicken broth to help thin it out.
Even More Recipes You’ll Love
- Chili Cheese Dip
- Imitation Crab Dip
- Crack Dip
- Hot Crab Dip
- Cheese Dip
- Buffalo Chicken Dip
- Slow Cooker Rotel Dip