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This homemade Queso Dip recipe is easy to make and comes out creamy and smooth every time! Now you can make your favorite restaurant queso at home!
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Getting an order of chips and queso whenever I go to a Mexican restaurant is an absolute must. What’s not to love about melted cheese paired with fresh tortilla chips? And a margarita on the side, of course. I just can’t help myself – it’s one of my favorite things in the world!
Growing up, I used to make the classic Velveeta cheese dip. You know the kind I’m talking about. A block of Velveeta, a jar of chunky salsa and a splash of milk. I used to love that stuff. In fact, I still do! But today I want to use the real stuff. 100% real cheese.
I’ve made it my mission to come up with the best queso dip recipe I can possibly make. And I’m proud to say that I finally did it.
The Creamiest Queso Recipe
After experimenting and making 3 different test batches of homemade queso dip, I’ve finally perfected this recipe so that it comes out luxuriously creamy every time. The secret ingredient?
Cream cheese.
The cream cheese holds all the melted shredded cheeses together and keeps the queso silky smooth for a longer period of time compared to using no cream cheese at all. Which means you can sit back and enjoy your queso without having to worry about it getting chunky or hard once you take it off the heat.
How to Make Queso Dip
- Heat a large saute pan over low to medium heat. Add butter and melt.
- Add onions, garlic, jalapeno and salt. Saute for 5 minutes, until vegetables soften and become fragrant.
- Add 3/4 cups of milk and cream cheese. Stir continuously until cream cheese has melted and is mostly smooth, about 5 minutes. Reduce heat to low.
- Add shredded cheeses in small increments, stirring each increment into the mixture until it has completely melted before adding the next.
- Stir in the remaining 3/4 cups of milk until fully combined. Remove the pan from the heat and stir in the red salsa. Serve immediately.
Tips for making The Best queso
- Buy block cheese instead of the pre-shredded kind. The pre-shredded cheese at the grocery store is often covered with additives that are meant to reduce clumping, which doesn’t always produce the best texture when melted.
- For the creamiest results, use whole milk.
- If the queso dip is too thick, stir in a splash of milk until it reaches your desired consistency.
More Recipes
Easy Queso Dip Recipe
Ingredients
- 2 tablespoons unsalted butter
- ½ medium onion, minced (yellow or white)
- 2 cloves garlic, minced
- 1 jalapeño pepper minced (seeds removed if you don’t want it spicy)
- ¾ teaspoon kosher salt
- 1 ½ cups milk, divided
- 8 ounces cream cheese, cut into cubes
- 6 ounces mild cheddar cheese, shredded (about 1 ½ cups)
- 6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
- 2 tablespoons red salsa*, plus more to taste
Instructions
- Melt the butter in a large sauté pan or deep skillet over medium heat.
- Add in the onion, garlic, jalapeño and salt and cook for 5 minutes, stirring occasionally, until the vegetables soften and become very fragrant.
- Add in ¾ cups of milk and cream cheese. Stir continuously until the cream cheese has melted and is mostly smooth, about 5 minutes.
- Reduce the heat to low and add in the shredded cheeses in batches, stirring each batch into the mixture until it has completely melted before adding the next.
- Stir in the remaining ¾ cups of milk until fully combined.
- Remove the pan from the heat and stir in the salsa. Taste and add more if desired. Serve immediately with tortilla chips.
Notes
- Red salsa: You can use your favorite smooth or chunky red salsa. For a smoky flavor, use 2 tablespoons of minced chipotle peppers in adobo sauce instead.
- If the queso dip is too thick, stir in a splash of milk until it reaches your desired consistency.
- For the creamiest results, use whole milk.
- I recommend buying block cheese and shredding it yourself instead of buying pre-shredded cheese. The pre-shredded cheese at the grocery store is often covered with additives that are meant to reduce clumping, which doesn’t always produce the best texture when melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I agree with Polly’s comment. The final dish had a heavy cream cheese taste. When I make it next time, I’ll cut that part in half; use spicy salsa instead of diced tomatoes; and increase the amount of jalapenos.
I’m gonna double recipe and only 1.5x cream cheese instead of doubling total but keep on side if needs to be added to taste
I’m going to double this but only 1.5x cream cheese
Can you make quest dip ahead of time and heat it after taking out of refrig?
Hi! Yes, you can reheat it on your stovetop.
Use half the amount of cream cheese, no salt and double the jalapeno. Made according to the directions, it was too think and too bland,
Made this and it was amazing! Couldn’t find tomatoes and chiles at the grocery, so stirred in some leftover salsa at the end. Definitely will make again 🙂
insane. totally insane!!
Has anyone tried not draining the tomatoes and green chiles and cutting back on the milk? Just wondering before I make this…
No but I’d think it would thin out the final queso like adding water with milk in cereal maybe save for a kick to the salsa instead
I prefer how it tasted before putting in the tomatoes. If I make this again, we will not use tomatoes in this recipe.
Made this for NYE
Epic
Thank you
Does this or would this go good with mexican steak, if it was all you had?
Hi Torell! Yes, it would!
Making nachos for 14. Should I double the recipe?
Yes, I would recommend doubling or tripling the recipe if you want leftovers.