This Queso Cheese Dip is so easy to make

Monday, December 16, 2019 Food

This Queso Cheese Dip is so easy to make, you’ll serve it at every party or friendly get together from now on.

                                                    Lets make Queso cheese dip !!

               I think a good queso cheese dip is smooth and creamy with a slight tang.

Not a lot of prep is involved making this queso cheese dip and – when topped with a cooked protein like taco meat or chorizo and served with chips or warm tortillas – it becomes a complete meal.


 The key is to use cheeses that have a sharpness to them. Extra-sharp cheddar is great to use. You can balance the sharp cheddar, and add full-fat cream cheese to provide additional tang and smooth out the texture.

If sharp cheddar isn’t your thing, you can use other cheeses. In fact, most restaurants actually use Velveeta or American cheese to make their queso. If you decide to use either of these, use the same amount as you would for the cheddar. Because both of these cheeses are made for melting, you can dice them instead of shredding.


Believe it or not, the best peppers for queso come in a can!

Rotel is a great brand of canned diced tomatoes with diced green chilies. It makes quick work of queso. Some grocers carry a store-brand, so keep your eyes peeled for that, too.

What I like about using canned peppers they can be stored in the pantry for queso in a hurry. With that prep time is cut down,and  there’s no need for more chopping – just open the can, drain, and add it to the dip. 

If you don’t have access to Rotel, you can use either fresh chilies and tomatoes or canned tomatoes and canned chilies.

  • To use fresh peppers and tomatoes: If you opt for fresh, just use one minced jalapeño and half a poblano pepper with one cup diced fresh tomato. Make sure you sauté them with the onions and garlic in step one.
  • To use canned tomatoes and chilies: If Rotel isn’t available in your area, you can substitute it with one 14-ounce can of diced tomatoes and a small four-ounce can of diced green chilies. Drain both the same as you would if you were using the Rotel.

More tips for super smooth queso:

  • In addition to the cream cheese, you an use evaporated milk as the base.
  • Reducing the amount of water in the sauce also prevents that dreaded curdling.
  • Pay close attention to the temperature of the sauce after the cheese has been added. This is crucial in achieving a smooth queso. Maintaining a low temperature and a wee bit of patience will set you up for success. No bubbles should break the surface of the dip once you’ve added the cheese.


If this does occur,  The balance of liquid to fat needs to be readjusted to smooth the sauce back out. To do this keep the sauce over low heat and whisk whole milk, a tablespoon at a time, into the sauce.


Queso is a great base for creating all sorts of dips

You can switch up the yellow cheddar with a pepper jack or white cheddar to create white queso.

  • Bulk up your queso by adding a pound of cooked, crumbled chorizo or taco meat.
  • Steamed sweet corn, bacon, or even brisket (told ya I’m a Texan now) are also great stir-ins.


Queso  begins to thicken as it sits. To keep it smooth, transfer it to a slow cooker with the heat setting on warm.

Queso will naturally form a skin as it sits. While it isn’t the most sightly thing the behold, it is still edible. Stir the queso frequently to prevent scorching. I like to use a rubber spatula so I can scrape down the sides of the slow cooker preventing that queso crust from forming.

Should you find your queso is getting too thick, stir in a couple of tablespoons of whole milk to thin it out.

Leftover queso may be stored in the refrigerator so long as it hasn’t been left out for more than two hours. Keep in a food storage container for up to 72 hours. Reheat the queso in the microwave or on the stove until warmed through.

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