HOMEMADE QUESO DIP is a must in our house on taco night! We love how creamy and flavorful this queso recipe is. There’s no Velveeta lurking inside, but it’s still perfectly smooth and creamy thanks to my secret ingredient!
I absolutely love the month or so leading up to Cinco de Mayo, because it means that I’m furiously creating and testing allllll of the Mexican recipes I can for you guys.
It’s safe to say that the next few weeks here on the blog will have plenty of Mexican inspired recipes for you to test out in your own homes. Get excited!
This homemade queso dip is one of those recipes that I make often, but have somehow never managed to share on here. Shame on me!
I have a 3 ingredient white queso dip that we make alllllll. the. time. It’s super quick, totally simple, and tastes like the white cheese sauce you get at my favorite Mexican joint. It’s perfect for those nights when you don’t want to fuss with anything.
But, when we want something with a little more oomph, something to really wow friends, and something with a little more flavor and texture, well…this is the recipe!
It’s creamy dreamy perfection, you guys! Don’t forget to serve this next to my refried bean dip and restaurant style salsa for a really fabulous Taco Tuesday!
Queso Ingredients:
Butter
Onion
Jalapeno
Garlic
Spices – Cumin and Onion Powder
Evaporated Milk – One of my secret ingredients!
Cheeses – Cream cheese, shredded cheddar, and shredded Monterey jack!
Milk
Salt
Pico de Gallo – This is optional, but we love spooning some over the top.
What Readers are Saying!
“This queso recipe was a huge hit! I made it as part of a game day food spread. The guys devoured it. It went so fast I almost didn’t get any- haha! Will definitely be making this again!”
– Kelly
How To Make Queso:
Veggies: This queso recipe starts by softening up onions and jalapeno in a skillet with a little butter. Once they have softened up you can stir in the minced garlic and the spices.
This mixture will add loads of flavor and a nice texture to our queso dip! The jalapenos add just the right amount of heat and flavor.
Cheese: My secret ingredients to making super creamy homemade queso are evaporated milk and cream cheese! They both work together to make an ultra creamy, smooth cheese sauce that just works beautifully.
Add the evaporated milk and cream cheese to the same skillet with the veggies. Once the cream cheese has all melted, you’ll stir in handfuls of Monterey jack and cheddar until the queso is smooth and melty!
We like to thin ours out with a little bit of milk and then sprinkle the top of the queso with some Pico de Gallo. A scoop of guacamole right on top is really good too!
This recipe really cooks quickly and it is the perfect thing for dipping those chips!
Need some chips?
You should definitely check out these homemade air fryer tortilla chips! They are very simple to make and are just begging to be dipped in this queso!
More Mexican Inspired Recipes:
- Chicken Chimichanga
- Taco Mac and Cheese
- Smoked Pork Carnitas
- Instant Pot Chicken Tacos
- Mexican Cauliflower Rice
- Mexican Chicken Casserole
Homemade Queso Dip
Ingredients
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1 medium jalapeno minced
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 12 ounces canned evaporated milk
- 8 ounces cream cheese
- 8 ounces shredded cheddar
- 4 ounces shredded monterey jack
- 1/4 cup milk see note
- salt to taste
- Pico de gallo for serving
Instructions
- Melt the butter in a skillet over medium heat.
- Stir in the onion and jalapeno and cook for 3-5 minutes, or until vegetables have softened.
- Add the garlic, cumin, and onion powder and cook for 30 seconds more.
- Add the evaporated milk and cream cheese to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.
- Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.
- Add additional milk as desired to reach the consistency you prefer. Season with salt to taste.
- Top with pico de gallo before serving.
Mark says
Once made…can this be put into a crock pot to keep warm?
Karly says
I haven’t tried, but I think that would work fine!
Katie says
Great and easy to make!! Can this be frozen??
Karly says
I’m not sure this would freezer well. I’ve never tried, but my gut says no.
Natalie says
Hi! I just made this and it’s delicious. I tweaked it just a little. Is this something I can make, store in fridge for a couple days and slowly reheat on the stove?
Karly says
Hi Natalie! Yes, it should reheat fine, though you may need to add a bit of milk while reheating.
Dana says
Not a fan. Little flavor..
Lori says
Not good, too much cream cheese and quite flavorless . Added Rotel and green chili sauce.
Brenda says
Great recipe, I added chicken to put it in tortillas for a meal. Last timeI added cooked shrimp.
Heather says
I’m from Texas so I know queso. This recipe is flavorless compared to other queso. In the end it has too much cream cheese taste for our liking and not enough cheese flavor.
Kristine says
Trying this today, so excited! Have you tried putting it in a crock pot?
Karly says
No, I haven’t, but I think it’d do great on the warm setting for a bit. 🙂
Autumn D says
Trying to get away from so many processed things like Tostito’s cheese dip; this is a fabulous alternative. My husband & I both loved it.
Karly says
Glad to hear that, Autumn!
Lindsey says
Absolutely delicious!! Better than any restaurant I’ve been to! Your recipe is amazing, and I can’t wait to try some others!
Karly says
Thanks so much, Lindsey!
Carlene murphy says
We love this recipe! Only one I could find without a processed cheese, it’s so creamy. Family favorite
Karly says
Thanks, Carlene!
Kelly W. says
This queso recipe was a huge hit! I made it as part of a game day food spread. The guys devoured it. It went so fast I almost didn’t get any- haha! Will definitely be making this again!
Karly says
Love to hear that! 🙂
Chris says
I used nonfat cream cheese (it was all I had) and it was way too thick. I thinned it with a lot of extra milk but then it was bland, so I added Tajik seasoning. It was very good!
Kathy says
This was flavorless. It was creamy but I would never make it again.
Sabrina says
love this from scratch, thank you, this is the kind of recipe you usually order or get out of a jar, so it’s nice to be able to control what goes in it!
Karly says
It’s kind of dangerous to know how easy it is to make yourself. Queso for every meal! 🙂
Rick Reed says
Hello . Recipe looks great .Will definitely try. I love a good Taco nite. However ,I did read an article where some of the best recipes for Queso in Mexico use Velveeta cheese. Even the top restaurants use it . Amazing .
Karly says
I love Velveeta too, but we try to use real cheese where possible. But Velveeta plus Rotel will always have a place in my heart! 🙂