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    Queso Dip

    September 4, 2024

    If you’re looking for the cheesiest, most flavorful thing around, our super easy queso dip recipe is a game-day must-have.

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    homemade queso dip in a bowl topped with cilantro and diced onion with a chip being dipped into the queso

    Looking for more cheesy dips?

    The Best Queso Recipe Is At Your Fingertips!

    It’s super easy to make homemade queso! You don’t need fancy ingredients or special tools—just some spices and cheese. And friends to share it with. You’ll want to have some Homemade Corn Tortilla Chips on hand, and maybe some other great dips like our Perfect Guacamole, Hot Spinach and Artichoke Dip, Spinach Dip, or Rotel Dip. For more delicious dips and snacks inspiration (like a totally delicious Hot Corn Dip recipe, for example!) browse our Super Bowl round up.

    queso dip ingredients in bowls on the counter American cheese, tomatoes, whole milk, green chiles, butter, spices, and onions

    What Is Queso Dip Made Of?

    We’re looking for the melt-ability that only comes from American cheese. We like to buy a large block from the deli counter (usually Boar’s Head brand). Feel free to use yellow or white, or a combination of the two. Here’s everything you’ll need to make the best queso dip ever:

    • Butter

    • Onion

    • Roma tomato

    • Canned green chiles

    • Cumin

    • Chili powder

    • Garlic powder

    • Onion powder

    • Cornstarch

    • Whole milk

    butter and diced onions cooking in a sauce pan
    butter, onions, tomatoes, chiles, and cornstarch in a sauce pan
    butter, onions, tomatoes, chiles, and cornstarch cooked in a sauce pan
    butter, onions, tomatoes, chiles, cornstarch and whole milk in a sauce pan

    How To Make Queso Dip

    1. Sauté the onion in a little butter or oil.

    2. Stir in the good stuff: chopped tomatoes, green chiles, cumin, chili powder, garlic powder, onion powder and cornstarch.

    3. Stir in the milk and bring the mixture to a gentle simmer.

    4. Shred and whisk in the cheese. Stir the queso constantly so that the bottom doesn’t burn at all.

    5. Enjoy. When the cheese has melted and the queso dip is creamy and smooth, pull it from the heat and grab your favorite chips—it’s time to eat!

    american cheese being stirred into butter, onions, tomatoes, chiles, cornstarch and whole milk in a sauce pan
    homemade quedo dip in a sauce pan being stirred with a wooden spoon
    homemade queso dip in a bowl topped with cilantro and diced onion
    homemade queso dip in a bowl topped with cilantro and diced onion surrounded by tortilla chips

    How to Store Queso Dip + Tips

    • Make ahead. You can make this queso dip ahead of time! It’ll keep in the fridge for about a week. When you’re ready to serve the queso, it’s easy to reheat. You’ll want to simply warm it slowly over low heat on the stove top, stirring constantly so it doesn’t burn at all.

    • You can make it your own! Try the recipe as-written the first time, but then feel free to tinker! You can make it spicier by adding a splash of hot sauce, or change the spice blend until it tastes just right.

    • For dipping: While you could dip other things in this queso—maybe chopped veggies, for example—nothing beats good old tortilla chips.

    homemade queso dip in a bowl topped with cilantro and diced onion
    homemade queso dip in a bowl topped with cilantro and diced onion

    More Great Dips To Make For Friends

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    Queso Dip

    Updated on September 4, 2024

    • Serves:  8
    • Prep Time:  12 min
    • Cook Time:  12 min
    • Calories:  268
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    Ingredients

    • 2 tablespoons salted butter or extra-virgin olive oil
    • ½ medium white onion, finely chopped (about ⅓ cup)
    • 1 Roma tomato, seeded and finely chopped (about ½ cup)
    • 1 (4-ounce) can green chiles
    • ¾ teaspoon kosher salt
    • ¾ teaspoon ground cumin
    • ¾ teaspoon chili powder
    • ¾ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 tablespoon cornstarch
    • 1 cup whole milk
    • 1 pound American cheese, shredded (see Note)
    • Fresh cilantro, minced (optional)
    • Tortilla chips, for serving

    Method

    1. Melt the butter in a medium pot over medium heat. Add ¾ of the onion and cook until softened, about 4 minutes. Reduce the heat to low.

    2. Add the tomatoes, chiles, salt, cumin, chili powder, garlic powder, onion powder, and cornstarch. Cook, stirring, until fragrant, about 1 minute. Add the milk, then increase the heat to medium. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes.

    3. Add the cheese, and cook, stirring frequently, until melted and fully incorporated. Remove from heat.

    4. Transfer the queso to a serving bowl and top with cilantro and remaining onion. Serve warm with the tortilla chips on the side if using. Store refrigerated in an airtight container for up to 1 week (reheat before serving).



    Note: White or yellow American cheese (or a mix of both!) will work, just be sure to get a block (not slices!) from a quality brand. You should be able to find at most deli counters. We like to use Boar’s Head brand.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 268
    • Protein 12 g
    • Carbohydrates 8 g
    • Total Fat 21 g
    • Dietary Fiber 0 g
    • Cholesterol 67 mg
    • sodium 1096 mg
    • Total Sugars 3 g

    Queso Dip

    Questions & Reviews

    Join the discussion below.

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    • Rachel

      If you make it ahead of time and store in the fridge, how do you then serve from the fridge? Just let sit out and come to room temp, or warm up & how?

      Slowly reheat on low on the stove top stirring often. If you reheat in the microwave stop it and stir every 30 seconds.

    • Holly

      Hey there TMP. I made this in a half batch (since I'm solo) and while the flavor is delicious, it didn't seem to thicken up much. Granted I used almond milk and perhaps there's the difference. Did everything else the same. Thoughts? Always appreciate your recipes. It allows me to try new things which is really enjoyable. :) Thanks!

      Milk can make a big difference that was probably the issue.

    • Denta

      Can you freeze this?

      We wouldn't recommend that. We haven't' tried but we don't think it would melt well after being frozen. Hope you enjoy Denta!

    • Jane

      Wanting to make this for a party and place it in a small crockpot for dipping - would keeping it on warm be okay or will it scorch the bottom?

      Yes! Just keep it on low and it will work great!

    • Kelly

      I'm super excited to make this for the super bowl! I ordered the Boars Head American cheese from my deli on an online order and they sliced it. Will this still be ok to use? Were you just making sure the pre-packaged slices weren't used? Hoping it all still comes together...

      Thanks!

      Hi Kelly, that will work fine just make sure to shred the slices or roughly chop. Hope you love it!

    • Lauren

      I made this queso for a Sunday football cookout and it was a HUGE hit. Limited prep and work but major flavor and excellent results. Will 100% be making this again. Thanks for the recipe!

      Thanks Lauren, glad you loved it!

    • TallyhoMark

      I made this using white American cheese, small block of Velveeta cheese, and sharp cheddar cheese. Yummy!

      Thanks, so happy you enjoyed it!

    • Gardner

      Fantastic!!

      Thank you Gardner!

    • Matt

      Made this for a small get together/my girlfriend's birthday. I am by no means a cook but she said this is the best queso she has ever had and only wants this when eating mexican. I used 8oz of soft Queso Fresco and 8oz Pepperjack in place of the American cheese and just threw everything in a crockpot. The spices give it all such a good flavor. 10/10

      Thank you Matt, we are so glad you and your girlfriend loved it! Happy belated birthday to her!

    • Tresa

      My friend brought this to a party at my house and it was incredible! Everyone was raving about it, can't wait to make it myself!

      Thanks Tresa glad everyone enjoyed it!