Tired of bringing that same old dish to the big party? Spice it up with this incredibly delicious and versatile homemade queso dip! This easy-to-make and customizable recipe will have you and your guests wishing you made (a lot) more. This post contains affiliate links.
Table of Contents
Queso Dip Ingredients
- 5 tablespoons unsalted butter
- 1 medium white onion (3/4 – 1 cup, finely chopped)
- 1 Roma tomato (approximately 1/4 cup, diced)
- 1/2 cup chopped peppers (green chili is standard but pepper choice is up to you; we used Jalapeño, red chili, and Habanero for some heat)
- 1 tablespoon cornstarch
- 8 oz. block cheddar cheese; shredded
- We experimented with a Cheddar Gruyere with Roasted Red Pepper and Cracked Peppercorn – incredible end flavor!
- 4 oz. fresh mozzarella cheese; shredded
- 4 oz. Cooper white American; sliced
Cheese choice is completely up to you! Experiment with and mix-and-match your favorite kinds of cheese, as different combinations will result in a variety of end flavors! Our only suggestion is to use cheeses that melt easily – older, aged cheeses tend to result in a grittier dip.
- 15 oz. evaporated milk (full fat)
- 1/2 tablespoon minced garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon chili powder
Queso Dip – Prep and Cooking
- Prepare and organize ingredients and spices
- Melt butter in medium-large pot (dutch oven recommended) over medium-high heat
- Add finely chopped onions, cook until soft and translucent; stir occasionally, 4-6 minutes
- Add minced garlic and mix, cook until fragrant (30 seconds to 1 minute)
- Add diced tomatoes and chilis, cook until soft and fragrant, stir frequently; 2-4 minutes
- Optional: Save some of the diced tomato for garnish
- Sprinkle mixture with cornstarch, whisk frequently until there are no clumps; 1 minute
- Stir in spices (smoked paprika, onion powder, cayenne powder, and chili powder)
- Slowly add evaporated milk, whisking to mix; bring to a slow boil/simmer
- Turn heat to low, gradually add in cheese; stirring until mixture is smooth and consistent
- Remove from heat and enjoy!
Looking for even more spotlight-stealing party dishes? You won’t want to miss our homemade creamy baked mac and cheese recipe!
8+
servings10
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minutesEasy and delicious homemade queso recipe! Whether you’re looking for a unique dish to bring to a big party, or just want to enjoy it all to yourself at home, this queso recipe will leave you wishing you had made more.
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Ingredients
5 tbsp 5 tablespoons unsalted butter
3/4 – 1 c white onion, chopped
1/4 c Roma tomato, diced
1/2 c chopped peppers (green chili is standard, we used Jalapeño, red chili, and Habanero)
1 tbsp cornstarch
8 oz. cheddar cheese block; shredded
We experimented with a Cheddar Gruyere with Roasted Red Pepper and Cracked Peppercorn – incredible end flavor!4 oz. fresh mozzarella cheese; shredded
4 oz Cooper white American; sliced
15 oz. evaporated milk (full fat)
1/2 tbsp garlic, minced
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp cayenne powder
1/4 tsp chili powder
Directions
- Prepare and organize ingredients and spices
- Melt butter in medium-large pot (dutch oven recommended) over medium-high heat
- Add finely chopped onions, cook until soft and translucent; stir occasionally, 4-6 minutes
- Add minced garlic and mix, cook until fragrant (30 seconds to 1 minute)
- Add diced tomatoes and chilis, cook until soft and fragrant, stir frequently; 2-4 minutes
Optional: Save some of the diced tomato for garnish - Sprinkle mixture with cornstarch, whisk frequently until there are no clumps; 1 minute
- Stir in spices (smoked paprika, onion powder, cayenne powder, and chili powder)
- Slowly add evaporated milk, whisking to mix; bring to a boil
- Turn heat to low, gradually add in cheese; stirring until mixture is smooth and consistent
- Remove from heat; serve to enjoy!
Optional: Garnish with remaining diced tomato
