Queso Dip
Creamy, cheesy, and incredibly addictive, this classic Tex-Mex queso dip is the ultimate party starter. Made with smooth melting cheese, spicy green chiles, and tomatoes, it's ready in under 20 minutes and perfect for dipping tortilla chips, pretzels, or fresh veggies.
For 8 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Melt the butter in a medium saucepan or pot over medium heat.
- c.Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
- 2
Step 2
- a.Build the Cheese Sauce
- b.Reduce the heat to low. This is crucial to prevent the cheese from separating.
- c.Add the cubed processed cheese and milk to the saucepan.
- d.Stir frequently and gently until the cheese is completely melted and the mixture is smooth and creamy. This should take about 5-7 minutes. Do not allow the mixture to boil.
- 3
Step 3
- a.Add Flavor
- b.Once the cheese is fully melted, stir in the entire can of diced tomatoes and green chiles (with liquid).
- c.Add the ground cumin, garlic powder, salt, and black pepper. Stir until all ingredients are well combined.
- 4
Step 4
- a.Simmer and Serve
- b.Continue to cook on low heat, stirring occasionally, for another 3-5 minutes to allow the flavors to meld and the dip to heat through.
- c.Taste the queso and adjust seasoning if necessary. Add more salt or a pinch of cayenne for more heat if desired.
- d.Transfer the dip to a warm serving bowl, garnish with fresh cilantro, and serve immediately with tortilla chips.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest, creamiest dip that doesn't separate, processed cheese like Velveeta is highly recommended due to its emulsifying salts.
- 2Always melt cheese on low heat. High heat is the primary cause of grainy or separated cheese sauce.
- 3The dip will thicken as it cools. To reheat, gently warm it on the stove or in the microwave, adding a splash of milk to loosen it if it's too thick.
- 4To keep the queso warm for a party, transfer the finished dip to a small slow cooker and set it to the 'warm' setting.
- 5For a spicier kick, sauté a finely diced jalapeño or serrano pepper along with the onion in the first step.
- 6Don't drain the can of tomatoes and chiles; the liquid is essential for the dip's signature flavor and consistency.
Adapt it for your goals.
Meat Lover's
Brown 1/2 lb of chorizo or ground beef with the onion in step 1. Drain the excess grease before adding the cheese and milk.
Extra VeggiesExtra Veggies
Add 1/4 cup of diced bell peppers with the onion, and stir in 1/2 cup of drained black beans and 1/2 cup of corn along with the tomatoes and chiles.
Smoky & SpicySmoky & Spicy
Add 1-2 chopped chipotle peppers in adobo sauce and 1/2 teaspoon of smoked paprika along with the other spices for a smoky, spicier kick.
Beer QuesoBeer Queso
Replace half of the milk with a light-flavored beer, such as a Mexican lager, for a tangy depth of flavor.
Why this is on our healthy list.
Source of Calcium
The cheese and milk in this dip provide calcium, a mineral that is essential for building and maintaining strong bones and teeth.
Provides Protein
Cheese is a good source of protein, which is important for muscle repair, satiety, and overall body function.
Contains Lycopene
The tomatoes in the dip are a source of lycopene, a powerful antioxidant that may help protect cells from damage and support heart health.
Frequently asked questions
This Queso Dip contains approximately 235 calories per 1/2 cup serving. This is an estimate and can vary based on the specific ingredients used.