Why You’ll Love Homemade Queso Dip Recipe
This Homemade Queso Dip is everything a great cheese dip should be—rich, creamy, and perfectly seasoned. It uses real shredded cheese, cream cheese, and evaporated milk to create a smooth texture without Velveeta. With garlic, onion, and jalapeños adding depth and spice, this dip is far superior to anything from a jar. It’s quick to prepare and guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Butter
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Onion (finely diced)
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Jalapeños (finely diced)
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Garlic (minced)
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Cream cheese
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Evaporated milk
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Sharp cheddar cheese (shredded)
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Monterey Jack cheese (shredded)
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Cumin
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Chili powder
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Onion powder
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Salt (to taste)
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Optional: pico de gallo or guacamole for topping
Directions
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In a skillet, melt butter over medium heat. Add onions and jalapeños and sauté until softened.
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Stir in the minced garlic, cumin, chili powder, and onion powder. Cook for about 1 minute.
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Add the evaporated milk and cream cheese. Stir until the cream cheese is fully melted and smooth.
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Gradually stir in shredded cheddar and Monterey Jack cheeses, mixing until the queso is fully melted and creamy.
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Season with salt to taste.
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If desired, top with pico de gallo or a scoop of guacamole before serving.
Servings and Timing
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Servings: 8
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Prep time: 5 minutes
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Cook time: 15 minutes
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Total time: 20 minutes
Variations
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Spicy queso: Use extra jalapeños or add a splash of hot sauce.
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Meaty version: Stir in cooked ground beef or chorizo for a heartier dip.
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Tex-Mex style: Add corn, black beans, or diced tomatoes for extra flavor and texture.
Storage/Reheating
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Storage: Store in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the texture.
FAQs
Can I use pre-shredded cheese?
It’s better to shred cheese from a block to ensure the smoothest, creamiest texture. Pre-shredded cheese can make the dip grainy.
What makes this queso so creamy?
The combination of evaporated milk and cream cheese provides a silky texture that rivals restaurant queso.
Is this queso spicy?
It has mild to moderate heat from the jalapeños, but you can adjust the spice level to your preference.
Can I use fresh tomatoes instead of pico de gallo?
Yes, diced fresh tomatoes can be used as a topping or stirred into the dip.
How do I prevent grainy queso?
Always cook cheese dips on low heat and avoid overcooking. Use freshly shredded cheese for best results.
Can I make this ahead of time?
Yes, you can make it in advance and reheat when ready to serve.
What should I serve with queso dip?
Tortilla chips are classic, but it also goes great with soft pretzels, veggies, or as a topping for nachos.
Can I double the recipe?
Absolutely! Just make sure to use a large enough skillet or saucepan to accommodate the larger quantity.
Can I use a slow cooker to keep this warm?
Yes, once it’s made, you can transfer it to a slow cooker on the warm setting to keep it melty.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, but always check labels to be certain.
Conclusion
This homemade queso dip is a delicious, easy-to-make appetizer that’s packed with cheesy goodness and just the right amount of spice. It’s perfect for parties, casual get-togethers, or simply indulging in a comforting snack. Once you try it, you may never go back to store-bought queso again.
Homemade Queso Dip
This ultra-creamy Homemade Queso Dip is made with real cheese—no Velveeta! Featuring cream cheese, cheddar, and Monterey Jack, plus jalapeños and spices, it’s the perfect smooth and flavorful dip for parties, taco nights, and game days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- Cream cheese
- Shredded sharp cheddar
- Shredded Monterey Jack
- Garlic (minced)
- Onion (diced)
- Jalapeño (diced)
- Butter
- Evaporated milk
- Cumin
- Chili powder
- Onion powder
- Salt (to taste)
Instructions
- Sauté onion and jalapeño in butter until softened.
- Add minced garlic and spices; cook briefly.
- Stir in evaporated milk and cream cheese until smooth.
- Gradually add shredded cheddar and Monterey Jack until melted.
- Adjust consistency with a splash of milk if needed.
- Garnish with pico de gallo or guacamole and serve warm.
Notes
- Use freshly shredded cheese for best texture.
- Keep heat low to prevent graininess.
- Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.
