Queso Dip Recipe
This Queso Dip is everything you want in a cheesy sauce appetizer—warm, creamy, and easy to whip up in one pan. It’s great for gamedays, parties, snacks, or honestly, any time you’re craving something fun to share. You can make it ahead and stash leftovers in the fridge for a quick snack later. With simple ingredients and flexible spice levels, it’s a crowd-pleaser that fits just about any occasion.
Ingredients
- 2 tablespoons butter
- 1 cup onion finely chopped
- 1 jalapeno minced
- 3 cloves garlic minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon onion powder
- 1 cup canned evaporated milk
- 1 cup cream cheese
- 1 cup shredded sharp cheddar
- ½ cup Monterey jack shredded
- ¼ cup milk
- 1 tablespoon hot sauce
- Salt to taste
For Serving:
- Pico de gallo
- Chips
Instructions
- Melt butter in a skillet over medium heat. Add the chopped onion and minced jalapeño, cooking for 3-5 minutes until softened.2 tablespoons butter, 1 cup onion, 1 jalapeno
- Stir in garlic, cumin, chili powder, and onion powder, cooking for 30 seconds until fragrant.3 cloves garlic, 2 teaspoons cumin, 2 teaspoons chili powder, ½ teaspoon onion powder
- Pour in the evaporated milk and add the cream cheese, stirring constantly until the cream cheese is fully melted, about 5 minutes.1 cup canned evaporated milk, 1 cup cream cheese
- Reduce heat to low and gradually add the shredded cheddar and Monterey Jack cheese in small handfuls, whisking until smooth and creamy, about 10 minutes.1 cup shredded sharp cheddar, ½ cup Monterey jack
- If needed, add milk to adjust the consistency. Stir in hot sauce and season with salt to taste.1 tablespoon hot sauce, Salt, ¼ cup milk
- Top with Pico de Gallo and serve warm with chips.Pico de gallo, Chips
Video
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Notes
- Prep the veggies first: Chop your onion, jalapeño, and garlic before you start cooking. Once things get moving in the skillet, it all comes together fast.
- Dial in the heat: Want it milder? Take out the seeds from the jalapeño. If you love the heat, leave them in—or add a second one.
- Go full-fat: Full-fat cream cheese and evaporated milk give you the smoothest, richest dip. Low-fat versions just don’t melt the same.
- Melt cheese slowly: Add the shredded cheese in small batches, stirring between each one. Rushing it can cause clumping or a grainy texture, and you don't like that.
- Adjust with milk: If the dip starts to get too thick as it sits, a splash of milk brings it right back to its original consistency.
- Taste and tweak: Don’t forget to taste the dip before serving. Add more hot sauce or salt if needed—it’s all about what tastes good to you.
- Add toppings last: Wait to add pico de gallo until just before serving. That way, it stays fresh and doesn’t make the queso watery.
- Keep it warm: If you’re serving over time, transfer it to a slow cooker or a fondue pot to keep it smooth and hot.
Nutrition
Calories: 270kcalCarbohydrates: 8gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 67mgSodium: 336mgPotassium: 222mgFiber: 1gSugar: 6gVitamin A: 929IUVitamin C: 6mgCalcium: 286mgIron: 1mg
Tried this recipe?Let us know how it was!