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Queso Dip

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close up shot of a chip dipped into a bowl of queso dip
This creamy and cheesy queso dip is better than any jar from the grocery store and perfect to dip all your favorite chips and veggies.
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Table of Contents
  1. Queso Dip Ingredients
  2. How to Make This Queso Dip Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This queso dip is the answer if you’re looking for an easy and cheesy party dip. This smooth queso dip is simple to make, uses real cheese, and is always a hit with guests as long as you are prepared to share – it’s hard to resist eating this deliciousness all by yourself!

close up shot of a chip dipped into a bowl of queso dip

Queso Dip Ingredients

Queso Dip raw ingredients that are labeled

You’ll need:

  • 1 tablespoon butter or olive oil
  • ¼ cup onion, diced small
  • 1 tablespoon minced fresh garlic
  • 1 (10-ounce) can of Rotel, undrained
  • 1 (12-ounce) can evaporated milk
  • 1 pound sharp cheddar, shredded (must shred fresh, do not buy pre-shredded, or it won’t melt correctly)
  • 1 (8-ounce) block of cream cheese
  • 1 tablespoon cornstarch
  • ¾ teaspoon garlic powder 
  • ¾ teaspoon onion powder 
  • ¾ teaspoon ground cumin
  • 3 teaspoons original taco seasoning

PRO TIP:

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 dip has a mild heat level, but if you want to make it spicier, you could add an extra can of Rotel tomatoes, jalapeños, cayenne pepper, or a dash of hot sauce for more heat in this easy queso recipe.

CHEESE: You could use different kinds of cheese such as mild cheddar cheese, Monterey Jack cheese, pepper Jack cheese, or jalapeño cheese for different flavors in this perfect appetizer.

GARNISH: You could either top your creamy cheese dip with pico de gallo, or top 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

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.

oil, onion, and garlic being cooked in a skillet

STEP TWO: Add undrained can of Rotel and mix.

rotel added to the skillet

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. 

evaporated milk and cream cheese added to the skillet

STEP FOUR: Mix cornstarch with freshly shredded cheese and add it to the pan. Stir well.

PRO TIP:

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.

PRO TIP:

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. 

spices and seasonings added to the skillet

STEP SIX: Once well melted, serve with chips.

How To Serve

We love chips, pretzels, tortillas, and veggies with this cheesy dip. Add our cucumber bites and easy pepperoni rolls for more appetizer fun.

You could whip up a batch of this easy recipe for game day or your Cinco de Mayo celebrations too!

Our white queso dip and sloppy Joe dip are two more easy recipes for dips that you should add to your next party menu

Storage

IN THE FRIDGE: If you have any leftover Mexican queso dip, pour it into an airtight container and store in the refrigerator for up to 3 to 4 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 additional milk and heat in the microwave in 15 to 30 second increments, stirring between each increment to make sure it’s fully heated through.

close up overhead shot of a bowl of queso dip surrounding chips

This homemade queso dip 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

What does queso mean?

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.

Will this homemade queso dip stay creamy as it cools?

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 10 minutes, to keep it on a warm setting in your slow cooker or fondue pot.

How long will leftovers last in the fridge?

This easy homemade queso recipe will last for 3 to 4 days in the fridge.

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close up shot of a chip dipped into a bowl of queso dip

Queso Dip

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This creamy and cheesy queso dip is better than any jar from the grocery store and perfect to dip all your favorite chips and veggies.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 cups

Ingredients
  

  • 1 tablespoon butter or olive oil
  • ¼ cup onion, diced small
  • 1 tablespoon minced garlic
  • 10 ounces Rotel, undrained
  • 12 ounces evaporated milk
  • 1 pound sharp cheddar, shredded (must shred fresh, do not buy pre-shredded, or it won’t melt correctly)
  • 8 ounces cream cheese
  • 1 tablespoon cornstarch
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon ground cumin
  • 3 teaspoons original taco seasoning

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Sodium: 1058mg | Calcium: 1111mg | Vitamin C: 10mg | Vitamin A: 2319IU | Sugar: 13g | Fiber: 1g | Potassium: 589mg | Cholesterol: 195mg | Calories: 831kcal | Monounsaturated Fat: 17g | Polyunsaturated Fat: 3g | Saturated Fat: 38g | Fat: 67g | Protein: 37g | Carbohydrates: 21g | Iron: 1mg
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