One of the best things about eating at Mexican restaurants is the Queso Dip. This smooth cheese sauce has a creamy texture and is great for dipping tortilla chips or corn chips into. It would be good to serve for a game day gathering or a Cinco de Mayo celebration.
This easy queso dip recipe is flavorful and just a little bit spicy. It uses all natural cheese and only takes a few minutes to make.
If you like making homemade queso dip and want to try some other warm cheese dips, check out Brie Fondue and Rueben Melt Dip. If you want to try a Mexican potato cheese soup, check out Caldo de Queso.
If you would like to make a homemade salsa check out Tomato Salsa and Salsa Taquera. You might also like 35 Simple Cinco de Mayo Recipes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- The type of cheese used to make a good queso dip matters. Use a real cheese and shred it yourself for the best results. Pre-shredded cheese is coated with anti caking ingredients like potato starch and powdered cellulose to keep it from clumping together in the package.
- Using ripe, well-drained diced fresh tomatoes will add a burst of freshness to your dip. For a different twist, try using fire-roasted tomatoes to give a slight smokiness to the queso. Read Don’t Overlook These Tomatoes At The Grocery Store.
SPECIAL EQUIPMENT NEEDED:
- Medium Saucepan: A good-quality medium-sized saucepan is needed for cooking the roux and combining all the ingredients. It should provide enough space to mix ingredients without spilling.
- Whisk: A whisk is necessary to blend the roux and evaporated milk smoothly and to prevent any lumps from forming. It is also handy for ensuring the cheese melts evenly into the mixture.
- Spatula or Wooden Spoon: You will need a spatula or a wooden spoon for stirring the ingredients as they cook. This helps incorporate everything evenly and keeps the cheese from sticking to the bottom of the pan.
- Knife and Cutting Board: A sharp knife and stable cutting board are required for chopping ingredients such as onions, garlic, and tomatoes.
- Measuring Cups and Spoons: Accurate measuring tools are important for following the recipe precisely, ensuring the balance of flavors is just right.
- Optional: Slow Cooker or Fondue Pot: If you are serving the dip at your next party and want to keep it warm for an extended period, a crock pot or a fondue pot can be very helpful.
SUBSTITUTIONS:
- If you want a less spicy dip or cannot find Pepper Jack cheese, try using regular Monterey Jack cheese, Colby Jack, Cheddar cheese, white American cheese or yellow American cheese. Any of these types of cheese would work well in the recipe.
- Shallots or white onions can be a good substitute for yellow onions if you prefer a milder onion flavor. You could also substitute ½ teaspoon of onion powder.
- You can substitute canned green chiles with fresh diced jalapeños or serrano peppers for more heat. If you prefer less spice, green bell peppers finely chopped can provide similar texture without the heat.
- If evaporated milk is not available, you can substitute it with half-and-half or a mixture of whole milk and heavy cream.
- Fresh garlic can be substituted with garlic powder in a pinch. Use ½ teaspoon of garlic powder to substitute for one clove of garlic.
- Red chili flakes or a dash of hot sauce can replace cayenne pepper if you do not have it on hand. Adjust according to your heat preference.
- Ground coriander would be the closest substitute in terms of flavor to cumin. A taco seasoning blend can also complement the other flavors in the dip.
HOW TO STORE QUESO DIP:
- Queso dip can be stored in the refrigerator for up to 3-4 days. After the dip has cooled to room temperature, transfer it to an airtight container.
- Dairy based dips can sometimes separate or become grainy when frozen and thawed. It is not recommended to freeze the queso dip.
HOW TO REHEAT QUESO DIP:
- To reheat Queso Dip, transfer it to a saucepan and warm it over low heat, stirring frequently. You can add a small amount of milk or water (a tablespoon at a time) to help regain its creamy consistency. Regular stirring helps maintain an even temperature throughout the dip and smooths out the texture.
Melt the butter in a large saucepan over medium low heat. Add the onion and garlic and cook for 2-3 minutes until translucent but not browned.
Add the flour and mix in well.
Slowly pour in the evaporated milk, whisking to combine with the flour. Turn the heat to medium and continue whisking until the sauce starts to bubble and thicken.
Reduce the heat to low and add the cheese. Stir until the cheese has completely melted.
Stir in the tomatoes, chiles, cayenne pepper and cumin. Combine thoroughly.
Queso Dip
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Ingredients
- 1 tablespoon butter
- 1 tablespoon yellow onion, chopped
- 1 garlic clove, minced
- 1 tablespoon all purpose flour
- 12 ounce can evaporated milk
- 8 ounces Monterey Pepper Jack cheese, cubed
- ½ cup tomatoes, diced
- 2 tablespoons green chiles, chopped
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
Instructions
Melt the butter in a large saucepan over medium low heat. Add the onion and garlic and cook for 2-3 minutes until translucent but not browned.
Add the flour and mix in well.
Slowly pour in the evaporated milk, whisking to combine with the flour. Turn the heat to medium and continue whisking until the sauce starts to bubble and thicken.
Reduce the heat to low and add the cheese. Stir until the cheese has completely melted.
Stir in the tomatoes, chiles, cayenne pepper and cumin. Combine thoroughly.
Keep the dip warm in a small crockpot if you have one.
Notes
If you make this ahead and reheat it you may need to add a small bit of milk as the dip will thicken if left to stand.
