Queso Dip
Queso Dip transforms simple ingredients into the smooth, creamy cheese sauce that makes game day gatherings and taco nights memorable.
The combination of medium Cheddar and Pepper Jack creates depth without overwhelming heat.
Once you nail the temperature technique, this becomes one of those recipes you can make without even thinking. The hardest part is keeping everyone out of it before dinner.
Queso Dip Recipe Highlights
- Ready in 35 minutes from start to finish
- No processed cheese or Velveeta required
- Customizable heat level for different preferences
- Smooth texture when technique is followed properly
- Perfect party size serving 10-12 people
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – Those 4 tablespoons of butter do double duty here, thickening your queso and helping everything blend smoothly so you don’t get that grainy mess nobody wants. Regular unsalted butter from the grocery store works great. Just make sure it’s completely melted and bubbling before you add the onions, otherwise your queso might taste floury later.
CHEESE – Let your cheese sit out for 30 minutes before starting – room temperature cheese melts way better than cold. Medium cheddar gives you that classic queso taste, while Pepperjack brings a little kick without being too spicy. You really do need to shred it yourself from the block because the pre-shredded stuff has powder on it that makes queso grainy. Keep your heat low (around 140-150° if you have a thermometer) because cheese gets weird and clumpy if it gets too hot.
TOMATOES AND CHILIES – That can of diced tomatoes and green chilies (Rotel is the most common brand) adds the tangy zip that makes queso taste like queso. Don’t drain it – the juice in the can has tons of flavor you want in there. The tomatoes also help keep your cheese sauce smooth instead of separating into a greasy mess.
MILK – Set your milk out when you set your cheese out so they’re both room temperature. Whole milk makes the creamiest queso, but 2% works fine if that’s what you have. Pour it in slowly while stirring – dumping cold milk into hot butter mixture creates lumps you’ll never get out no matter how much you stir.
FLOUR – Regular all-purpose flour is what makes your queso thick enough to stick to chips instead of running right off. Cook it with the butter for a full 2 minutes (set a timer) so it doesn’t taste like raw flour. This also keeps your cheese sauce from separating into oil and chunks when it sits. Use too little and your queso is soupy, too much and it’s like paste.
How To Make a Queso Dip
Please check the printable recipe card below for more detailed instructions.
- Sauté onions and garlic in melted butter.
- Add tomatoes with chilies. Simmer 5 minutes. Stir in flour. Cook 2 minutes stirring continuously.
- Pour milk slowly while stirring until smooth. Add spices and mustard. Reduce heat to low.
- Add cheese gradually at 140-150° Fahrenheit. Stir until melted.
Leftovers and Storage
STORE – Keep your Queso Dip in an airtight container once cooled to room temperature, refrigerated up to 5 days. Press plastic wrap directly on surface before lidding to prevent skin formation.
FREEZE – Avoid freezing as dairy-based sauces separate and become grainy when thawed, losing that signature smooth texture.
REHEAT – Warm gently in a saucepan over low heat, adding splashes of milk while stirring to restore original consistency. Microwave in 30-second intervals at 50% power, stirring between.
MAKE AHEAD – Prepare up to 2 days ahead and reheat gently before serving. The flavors actually improve overnight as spices meld together.
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Serving Suggestions
GAME DAY SPREAD – Set up your Queso Dip in a slow cooker on warm setting alongside Buffalo Chicken Dip and Bacon Wrapped Jalapeno Poppers for the ultimate football watching experience.
TACO TUESDAY – Drizzle warm queso over beef tacos, chicken quesadillas, or use as the cheese sauce for nachos supreme loaded with seasoned ground beef and black beans.
LOADED FRIES BAR – Transform frozen fries into restaurant-style loaded fries by topping with queso, crumbled bacon, green onions, and sour cream for an indulgent appetizer.
BURRITO BOWLS – Use as the cheese component in homemade burrito bowls with cilantro lime rice, black beans, grilled chicken, and fresh pico de gallo.
Recipe Success Tips
👉 EXPERT TIP – Use an instant-read thermometer to maintain 140-150° Fahrenheit when adding cheese. Going above 160° causes proteins to seize, creating irreversible graininess no amount of stirring can fix.
CHEESE PREPARATION – Shred cheese while cold for easier grating, then let sit at room temperature 30 minutes before using. Adding cold cheese drops sauce temperature too quickly, causing clumping.
SMOOTH SAUCE TECHNIQUE – Create a slurry by whisking small amounts of hot milk into flour before adding to pot if lumps form. This prevents flour pockets that create grainy spots in finished queso.
CONSISTENCY ADJUSTMENTS – Add warm milk tablespoon by tablespoon if queso thickens too much upon standing. For thicker dip, add extra cheese rather than flour which creates pastiness.
Commonly Asked Questions
Can I Use Pre-Shredded Cheese For Queso?
Pre-shredded cheese has an anti-caking coating that prevents smooth melting and creates grainy texture. Shredding from a block takes just a few minutes but makes the difference between smooth and grainy queso.
Why Did My Queso Turn Out Grainy?
Graininess happens when cheese gets too hot (above 160°) or when using pre-shredded cheese. Keep heat low, add cheese gradually, and unfortunately once it turns grainy, there’s no way to fix it.
What Can I Substitute For Rotel?
Any brand of diced tomatoes with green chilies works exactly the same. You can also use a 14.5-ounce can of diced tomatoes plus a 4-ounce can of diced green chilies. Fire-roasted varieties add nice smokiness.
Can I Make Queso In A Slow Cooker?
Yes, combine everything except cheese in your slow cooker on low for 2 hours. Add cheese during the last 30 minutes, stirring every 10 minutes. Keep on warm for serving, stirring occasionally to prevent separation.
How Do I Make Queso Spicier?
Yes, combine everything except cheese in your slow cooker on low for 2 hours. Add cheese during the last 30 minutes, stirring every 10 minutes. Keep on warm for serving, stirring occasionally to prevent separation.
How Do I Make Queso Spicier?
Use hot Rotel, replace half the Pepperjack with habanero jack, or add cayenne to taste. Fresh minced jalapeños or serranos also add heat without affecting the smooth texture.
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Queso Dip
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup yellow onion finely chopped
- 2 cloves garlic minced
- 1 10-ounce can diced tomatoes and green chilies undrained, I used Rotel
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk room temperature
- 1 teaspoon dijon mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 8 ounces medium Cheddar cheese room temperature
- 8 ounces Pepperjack cheese room temperature
Optional Garnish
- diced tomatoes, cilantro, red onion, tortilla chips
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the onions and garlic and cook for 5 minutes until the onions are softened.
- Add the diced tomatoes and chilies and simmer for 5 minutes.
- Stir in the flour and cook for 2 minutes, stirring continuously.
- Slowly pour in the milk while stirring continuously until smooth.
- Add the dijon, cumin, paprika, and salt and stir well to combine.
- Reduce the heat to low and bring the sauce to 140 to 150° Fahrenheit. Add the cheese a handful at a time, stirring continuously and letting it melt fully before adding more.
- Serve the queso warm, topped as desired, with tortilla chips for dipping.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.