Queso
This Queso Recipe (Mexican Cheese Dip) is one of our favorite things to order at Mexican restaurants. I couldn’t imagine how simple it is to make at home, and even better than restaurants! Today’s queso dip recipe is a burst of flavors, a silky texture and a recipe we tested over 30 times! Make this drool worthy dip–it’s TOO good!
Ingredients
- 1 Tablespoon Butter
- 1/4 cup white onion diced
- 1 garlic clove minced
- 2 Tablesppon tomatoes canned fire roasted
- 1/4 teaspoon salt and pepper
- 1 teaspoon chilli powder
- 1/2 teaspoon garlic powder and onion powder
- 1/4 teaspoon cumin and oregano each
- 1/2 cup milk
- 1/2 cup evaporated milk
- 2 cups shredded cheese
- 1 Tablespoon Cornstarch
Instructions
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In a large bowl toss the cheeses you’re using with the corn starch. Set that aside.
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Use a 3-4 quart pot over medium heat, and begin adding the butter and garlic to sauté really well.
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Next you’re going to sauté the garlic and tomatoes along with the spices, and cook the tomatoes really well until most of its liquid has evaporated.
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At that point you’re going to add in the milk that you’re using, and bring that milk to a gently boil.
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Once the liquid is heated up, you’re going to add in the cheese, 1 cup at a time while whisking to make sure it dissolves. The heat of the milk will dissolve the cheese along with your whisking.
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Keep simmering the sauce until all the cheese has dissolved and you’re left with a silky smooth queso.
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At that point, add in the jalapenos if using, some pickled green chillies for the extra spice and tangy brine taste, and cilantro.
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The queso sauce is ready at this point, simply scoop it into the serving bowl and garnish it with more cilantro and jalapeños.
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Keep in mind that the sauce will thicken slightly as it cools, so ideally the consistency would be slightly thinner when you’re done cooking as it remains in the pot.
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If you feel the consistency is too thick for you, you can always thin it out with more milk, and even water. More tips below.
Recipe Video
Recipe Notes
Queso Recipe Tips
- Use your favorite and quality brand of cheese here as it is the main component of the recipe. Remember that the flavor of queso dip is a reflection of the type of cheese you used. For this we love a combo of strong cheddar and Monterey jack, but feel free to use your favorite.
- Similarly, opt for fire roasted quality canned tomatoes to add in the sauce. The taste and flavor are impeccable!
- When it comes to milk, any fat concentration works. We have found the 2% combined with evaporated milk to be the best.
- For a smoother silky smooth queso, we prefer cornstarch over flour as the thickner.
- Seasoning like chilli powder is crucial. We also love adding in garlic powder, onion powder and a touch of cumin and oregano.
- The spice level is totally your choice, we use pickled jalapeños at the end for the tang and spice.
- Cilantro is another bright flavor, which you can substitute for parsley.
- Make sure ot keep stirring the queso when you add in the cheese until smooth.
- Avoid over salting the queso because it is usually served with salted chips and tortillas, so keep that in mind.
- Remember the dip will thicken as it cools down and it's best served warm, not piping hot.
- If you feel it is too thick while hot, then it's best to thin it out with some water.
What to Serve with Queso Dip
Aside from the usual chips, Pita Chips, cucumbers, carrots, and dippers similar to my Cheese Fondue with Dippers. We love queso with our Sheet Pan Fajitas, Ground Chicken Tacos, Chicken Fingers, Air Fryer Sweet Potato Fries, Air Fryer Baked Potato, Perfect Baked Potato Wedges. Drizzle it over Taco Salad, use it as a base for Crunchwrap Supreme or load it over Carne Asada Fries.
CrockPot Queso
You can make this recipe in a crockpot by sautéing the veggies together first, then adding the milk and cheese. Once smooth, you can keep it in the crockpot on low until ready to serve.