Queso Dip

Any occasion can be made better with a big vat of queso dip. No matter if it’s taco Tuesday, a potluck with coworkers or a gathering for the big game, everyone loves the silky-smooth texture and robust cheese flavor of a queso dip.

Unlike many vibrant-yellow queso dips in the glass jars sold at the store, our homemade queso recipe makes a lusciously white dip. Heavy cream, sour cream and cream cheese come together with shredded melty cheeses and canned green chiles for an ultra-smooth, rich dip.

Whether you dip, dunk or drizzle, this from-scratch queso dip never goes out of style!

What kind of cheese is best for queso dip?

The best types of cheese for queso are ones that melt smoothly. Processed American cheese like Velveeta is a popular choice for queso dip, and it’s often used in the best queso you can buy at the store. But our recipe calls for pepper jack and Oaxaca or Monterey Jack cheeses, which are just a few of the best melting cheeses around. These particular cheeses also give the dip recipe its trademark white color. (Psst: Here’s why some cheese is orange.)

The type of cheese you buy impacts the dip you make, yes, and so does the form of the cheese you buy. It can be tempting to reach for a bagged shredded cheese, but we recommend you don’t. Queso dip is a recipe that greatly benefits from grating your own cheese from a block.

Packaged, pre-shredded cheeses almost always contain additives that prevent clumping in the bag. These additives can also inhibit the cheese from melting smoothly in sauces. Not ideal for a melted cheese dip! These pre-shredded cheeses can also develop a grainy texture and appearance, also not ideal for queso.

Ingredients for Queso Dip

Cheese: This recipe calls for a blend of pepper jack and Monterey Jack or Oaxaca cheese. For a milder queso, replace the pepper jack with additional Monterey Jack or Oaxaca.
Heavy cream: Heavy cream makes the queso rich, indulgent and thick. Do not attempt to use skim milk as a substitute for heavy cream! The heavy cream’s fat content is what gives the queso its luscious, velvety body.
Sour cream: A dollop of sour cream provides creaminess and subtle tang. If you don’t have any on hand and need a sour cream substitute, you could use full-fat Greek yogurt, creme fraiche or additional cream cheese.
Cream cheese: Just like the sour cream, the cream cheese helps thicken the queso dip and lends a little tang to the recipe. If you don’t have cream cheese, extra sour cream could be used. You could also experiment with swapping for Neufchatel cheese or reduced-fat cream cheese.
Cornstarch: This is our favorite way to thicken queso dip (and a great way to thicken sauces in general). The cornstarch is mixed with water to make a slurry, and then stirred into the queso to give it a little extra body.
Green chiles: Chopped green chiles give the dip some of that signature queso flavor. They’re a crowd-pleasing choice since they’re mild, but you could swap them out for chipotle peppers in adobo, jarred jalapenos or roasted hatch chiles if they’re in season.

Directions

Step 1: Make a creamy base

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In a small saucepan, warm the heavy whipping cream over medium heat. Add the sour cream and cream cheese. Cook and stir until smooth.

Step 2: Thicken with cornstarch

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In a small bowl, whisk together the cornstarch and water to make a smooth slurry, then stir into the saucepan. Bring to a boil, and cook until slightly thickened, about 1 minute. Reduce the heat to low.

Editor’s Tip: To make a thicker queso, you can add more cornstarch to the dip than our recipe calls for. For a thinner queso, try reducing or omitting the cornstarch slurry.

Step 3: Add cheese, chiles and spices

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Add the shredded cheeses, chopped green chiles and garlic salt. Cook and stir until the cheese is melted and the queso is smooth.

Editor’s Tip: For the most velvety dip, gradually add the cheese to the cream mixture. We’d recommend 1/4 cup at a time, stirring and melting each addition of cheese into the dip before adding more.

Step 4: Garnish and serve

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Garnish with chopped tomatoes and sliced serrano peppers, if desired. Serve warm.

Queso Dip Variations

Change up the cheese: You can easily swap other tasty cheeses into this recipe. Try white or yellow cheddar, or another Mexican cheese such as Asadero, queso blanco or Chihuahua cheese.
Spice up the queso: You can jazz up your queso with a few dashes of chili powder, cayenne pepper, paprika, cumin, coriander or dried herbs like Mexican oregano.
Try other toppings: Try topping your queso with a homemade pico de gallo or a flourish of fresh cilantro. Pickled red onions or a swirl of chimichurri sauce would also offer a delicious contrast to the creamy queso.
Add some meat: Cooked, crumbled chorizo is one of our favorite meats to stir into queso dip. Spicy pork sausage, like in our recipe for cowboy queso calls for, would make a flavorful addition. Classic seasoned taco meat, grilled chicken or your favorite recipe for carnitas would all make wonderful choices too.

How to Store Queso Dip

Leftover queso dip may be kept refrigerated for up to five days when stored in an airtight food storage container. To reheat, warm gently in the microwave at a reduced power for one minute at a time, stirring after each one-minute increment. If you need to help thin the queso, add a splash of milk or cream. You can also reheat queso dip on the stovetop over low heat, stirring occasionally, until heated through.

Can you make queso ahead of time?

Yes! Queso dip is a wonderful make-ahead appetizer. Prepare as directed, then store and reheat as outlined above.

Queso Dip Tips

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Why is my queso dip grainy or lumpy?

When making queso, it is important to work over using low heat in order to melt the cheese gently. Using too high of heat can cause the proteins in the cheese to seize and lead to a queso dip that is lumpy. If your queso dip splits, you can try to fix it by whisking it vigorously with a whisk, or pureeing it in a high-powered blender until smooth.

Can you use a slow cooker to make queso dip?

If you’d like to experiment and turn this into a slow cooker queso dip, use this nacho dip recipe as a guide.

How can you keep queso dip warm?

A slow cooker is also perfect for keeping queso dip warm for serving. Prepare the queso dip recipe as directed on your stovetop, transfer it to a slow cooker, and then use your machine’s “keep warm” setting.

How do you serve queso dip?

Store-bought tortilla chips (or even homemade tortilla chips, if you have the time) are an obvious pair for queso dip, but they’re far from the only option! You can also serve assorted raw vegetables, such as carrots, cauliflower, bell peppers or broccoli, with queso. Alternatively, drizzle your queso over a pile of nachos, use it to smother burritos, or toss it with noodles to make a yummy taco pasta.

Queso Dip

Thick, cheesy and creamy, this queso is perfect for dipping. I use mild chilis and salsa, but if you like more heat, you can kick it up with medium-heat varieties. Serve it over eggs and omelets for breakfast or pasta with a sprinkle of bacon for a Mexican-American mac and cheese. —Kallee Krong-MCCreery, Escondido, California

Queso Dip Recipe photo by Taste of Home

Total Time

Prep/Total Time: 20 min.

Ingredients

1 cup heavy whipping cream1/2 cup sour cream2 ounces cream cheese, softened1 teaspoon cornstarch1 tablespoon water2 ounces pepper jack cheese, shredded1/2 cup shredded Oaxaca or Monterey Jack cheese1 can (4 ounces) chopped green chiles3/4 teaspoon garlic saltOptional: Chopped tomatoes and sliced serrano pepper

Directions

In a small saucepan, heat whipping cream over medium heat. Add sour cream and cream cheese; cook and stir until smooth. In a small bowl, whisk cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir until slightly thickened, about 1 minute. Reduce heat to low. Stir in shredded cheeses, green chiles and garlic salt. Cook and stir until cheese is melted. If desired, garnish with tomato and serrano pepper. Serve warm.

Nutrition Facts

1/4 cup: 172 calories, 17g fat (10g saturated fat), 52mg cholesterol, 289mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

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