Go Back
Close-up of a creamy queso dip in a black bowl, topped with diced tomatoes and fresh cilantro, with crispy tortilla chips in the background

Homemade Queso Dip Recipe

Tried this homemade queso dip? Let us know how it turned out in the comments! Did you add your own twist—maybe extra spice, meat, or a different cheese combo? Share your experience, and let’s make this the ultimate queso recipe together! 🌶
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 6
Calories 250 kcal

Equipment

  • Medium saucepan
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 2 tbsp butter
  • 1 small onion finely diced
  • 1 small jalapeño finely chopped (optional, for spice)
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup  whole milk
  • ½ cup  heavy cream
  • 8 oz  sharp cheddar cheese shredded
  • 4 oz  Monterey Jack cheese shredded
  • 1 tsp ground cumin
  • ½  tsp smoked paprika
  • ½  tsp salt  adjust to taste
  • ¼  tsp  black pepper
  • 10 oz diced tomatoes with green chilies drained (e.g., Rotel)
  • ¼  cup  fresh cilantro chopped (optional)
  • ¼  cup  pickled jalapeños diced (optional)

Instructions
 

  • Sauté the Aromatics:
    In a medium saucepan over medium heat, melt the butter.
    Add the diced onion and jalapeño, cooking for about 2-3 minutes until softened.
    Stir in the minced garlic and cook for another 30 seconds until fragrant.
    Make the Roux:
    Sprinkle the flour over the sautéed vegetables and stir continuously for about 1 minute to cook out the raw flour taste.
  • Add the Liquid:
    Gradually whisk in the milk and heavy cream, ensuring no lumps form.
    Continue stirring until the mixture starts to thicken, about 2-3 minutes.
    Melt the Cheese:
    Reduce heat to low and slowly add the shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and smooth.
    Close-up of shredded cheddar and Monterey Jack cheese being added to a pan of creamy sauce, melting into a smooth queso dip
  • Season the Queso:
    Add cumin, smoked paprika, salt, and black pepper. Stir well to combine.
    Add the Tomatoes & Extras:
    Stir in the drained diced tomatoes with green chilies.
    If using, add fresh cilantro and pickled jalapeños for extra flavor.
    Close-up of a cast iron skillet filled with baked queso dip, topped with spices and herbs, with a golden-brown, bubbly surface
  • Serve Warm:
    Transfer the queso to a serving bowl and serve immediately with tortilla chips.
    If the queso thickens over time, reheat it on low heat, adding a splash of milk to thin it out.

Video

Notes

Nutritional Information (Per Serving):
  • Calories: ~250 kcal
  • Carbohydrates: 10g
  • Protein: 12g
  • Fat: 19g
  • Saturated Fat: 11g
  • Sodium: 480mg
  • Fiber: 1g
Cooking Tips:
  • Use Freshly Shredded Cheese – Pre-shredded cheese contains anti-caking agents that can make the dip grainy.
  • Adjust the Spice Level – Add more jalapeños or a dash of cayenne if you like it spicier.
  • Keep it Warm – Serve in a mini slow cooker on the warm setting to keep the queso smooth and creamy.
  • Make it Meaty – Stir in cooked chorizo or ground beef for a heartier dip.