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Queso Mexican Cheese Dip

Queso Mexican Cheese Dip

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Why You’ll Love This Recipe

Queso Mexican Cheese Dip is a creamy, savory, and irresistibly cheesy appetizer that’s perfect for parties, game days, or anytime you crave a warm, melty snack. Made with real cheese and bold spices, this dip pairs beautifully with tortilla chips, veggies, or even drizzled over tacos and nachos. It’s a crowd-pleaser that comes together quickly and keeps everyone coming back for more.

ingredients

Queso Mexican Cheese Dip this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white American cheesemonterey jack cheesemilkbutterdiced green chiliesjalapeños (optional for heat)garlic powdersaltcuminchili powder (optional for extra spice)

directions

In a medium saucepan over medium heat, melt the butter until bubbly.

Add diced green chilies and optional jalapeños, stirring for 1-2 minutes to release flavor.

Reduce heat to low and add milk, stirring gently to warm it through.

Gradually add the white American cheese and Monterey Jack cheese, stirring constantly until melted and smooth.

Season with garlic powder, salt, cumin, and optional chili powder.

Continue to stir until all ingredients are fully combined and the dip reaches a silky consistency.

Transfer to a serving bowl or a small slow cooker to keep warm.

Serve immediately with tortilla chips or desired sides.

Servings and timing

This recipe yields about 4 cups of dip.Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes

Variations

Stir in cooked chorizo or ground beef for a hearty version.

Add a splash of beer for a queso fundido-style dip.

Use pepper jack cheese for a spicier twist.

Top with chopped tomatoes and cilantro for a fresh finish.

Make it smoky by adding chipotle peppers in adobo.

storage/reheating

Store leftover queso in an airtight container in the fridge for up to 4 days.Reheat gently on the stove over low heat or in the microwave in 30-second intervals, stirring in between.Add a splash of milk if needed to restore creaminess.

Queso Mexican Cheese Dip

FAQs

What cheese melts best for queso?

White American cheese melts smoothly and is commonly used in restaurant-style queso.

Can I make this in a slow cooker?

Yes, combine all ingredients in a slow cooker on low, stirring occasionally until melted.

Is this queso spicy?

It can be! Add or reduce jalapeños and chili powder to adjust heat level.

Can I use pre-shredded cheese?

Block cheese is preferred for smoother melting, as pre-shredded cheese may have anti-caking agents.

Can I freeze queso dip?

Freezing is not recommended, as it may separate when reheated.

Can I use Velveeta?

Yes, Velveeta is a popular alternative for a creamy texture, but the flavor may differ slightly.

How do I keep queso warm at a party?

Serve it in a small slow cooker or fondue pot set to low heat.

What can I serve with queso?

Tortilla chips, soft pretzels, veggie sticks, or over burritos and fries.

Can I make it dairy-free?

Yes, use plant-based cheese and non-dairy milk, though texture and flavor may vary.

Can I double the recipe?

Absolutely—just make sure to melt the cheese gradually and stir often.

Conclusion

Queso Mexican Cheese Dip is a fast, cheesy, and versatile appetizer that satisfies every craving for something warm and melty. Whether you’re dipping chips, spicing up a meal, or feeding a crowd, this recipe brings the bold, comforting flavors of Mexican cuisine to your table with ease.

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Queso Mexican Cheese Dip

Queso Mexican Cheese Dip

  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian
Print Recipe

Description

A creamy and flavorful Queso Mexican Cheese Dip, perfect for serving with tortilla chips or as a topping for your favorite Mexican dishes.

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup milk
  • 2 teaspoons cornstarch
  • 1/4 cup evaporated milk
  • 2 cups shredded white American cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 (4 oz) can diced green chiles
  • 1/4 teaspoon cumin
  • Salt to taste
  • Optional: chopped cilantro or jalapeños for garnish

Instructions

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the chopped onion and cook until soft, about 3-4 minutes.
  3. Add the minced garlic and cook for another 30 seconds.
  4. In a small bowl, whisk together the milk and cornstarch until smooth. Pour into the saucepan.
  5. Add the evaporated milk and stir to combine.
  6. Reduce heat to low and gradually add the shredded cheeses, stirring constantly until melted and smooth.
  7. Stir in the diced green chiles and cumin. Add salt to taste.
  8. Continue stirring until the dip is hot and well blended.
  9. Serve warm with tortilla chips and garnish with optional toppings if desired.

Notes

  • For a spicier dip, add chopped jalapeños or a dash of hot sauce.
  • Keep warm in a slow cooker if serving at a party.
  • Can be stored in the refrigerator and reheated gently before serving.