Queso Dip
Smooth, velvety Queso Dip made at home! This is the best cheese dip recipe out there to pair with your tortilla chips for a party perfect appetizer recipe.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 242kcal
- 1 Tablespoon butter
- ½ cup diced yellow onion
- 1 jalapeno stemmed, seeded and diced
- 2 cloves garlic minced
- 8 ounces cream cheese cut into cubes
- 1 ¼ cups milk divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- 8 ounces cheddar cheese shredded
- 8 ounces monterey jack shredded
- 4 ounce green chiles
- 1 Roma tomato finely diced
- ¼ cup chopped cilantro
- Garnish: pico de gallo diced avocado and cilantro
- Tortilla chips for serving
In a large saucepan, heat the butter over medium heat. When the butter is melted add the diced onion and jalapeno to the saucepan and cook until soft, about 4 minutes. Stir in garlic and cook for one more minute or until fragrant.
Add the cream cheese and 1 cup of the milk and stir until melted and smooth, this will take about 3-4 minutes, on low-medium heat. Stir in salt, pepper, onion powder and cumin.
Turn to the heat to LOW and add the shredded cheese, ½ cup at a time, stirring constantly. You do not want this mixture to boil, you want it to melt slowly or you will get a grainy cheese sauce.
When the cheese is melted add the remaining ¼ cup of milk, stirring constantly while you add it.
Remove the pan from heat and stir in green chiles, tomato and cilantro.
Pour the queso into a serving bowl, garnish if desired and serve immediately with tortilla chips.
- Store your leftover homemade queso in the fridge for 3-5 days. To warm, pop it in the microwave for about 30 seconds and add a little splash of milk if it’s too thick.
- Shred you own cheese for the best meltability and freshest flavor!
- If you want to have extra fun, make your own tortillas chips to serve alongside your homemade queso.
- When adding your cheese, be sure to work slowly and methodically while cooking on LOW heat. Never let your cheese dip begin to boil, or it will become grainy.
Calories: 242kcal | Carbohydrates: 5g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 445mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 722IU | Vitamin C: 4mg | Calcium: 327mg | Iron: 0.3mg