This Easy Homemade Queso Cheese is the best Mexican-inspired restaurant-style dip. It’s made with creamy, melted cheese, fire-roasted tomatoes, cilantro, and the perfect spices to keep everyone wanting more.
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What the Dip is Made Of/What Gives it Flavor
I swear it’s the best cheese dip ever! I had to come up with my own recipe because it can be really hard to find a good one in restaurants. Many use that fake cheese that has a terrible aftertaste. There’s nothing like the real thing using real cheese.
The dip usually has a kick to it so I use chili powder, cumin, and fire-roasted tomatoes. You can add cayenne pepper and jalapenos to really kick it up.
You will also need milk and half and half to get it creamy. You can use any milk you wish, but keep in mind the texture and taste of the milk will impact the recipe. The taste of your milk will carry into the dip, along with the texture. Milks that are thin, will thin out the dip and you will need to thicken it up using more cornstarch. (Steps documented in the notes of the recipe in the recipe card.)
A lot of recipes use condensed milk, which is a combination of milk and sugar. I opted for milk and half and half, but feel free to use the same amount of condensed milk as the total amount of milk and half and half used in the recipe.
What Kind of Cheese to Use
I use a combination of cheddar cheese (mild or sharp) and pepper jack cheese. You can use whatever you wish. I recommend you purchase the cheese in block form and grate it yourself.
Pre-shredded cheese has potato starch and chemical preservatives. It doesn’t melt as well and won’t get the dip super creamy.
How to Make Homemade Queso Cheese Dip
Detailed instructions and measurements can be found in the recipe card at the bottom of the post.
- Place a saucepan on medium-high heat. Add butter, stir until melted.
- Add in onions and garlic. Cook for 2-3 minutes until translucent and fragrant.
- Reduce the heat and add in the remaining ingredients. Stir continuously until the cheese has melted.
Is the Dip Spicy?
The pepper jack cheese will give it a kick. Substitute cheddar or whatever you like, if you don’t want spicy. If you use a chili powder that has spicy elements, you may think the dip is spicy, in which case omit it. It’s only really spicy if you add cayenne pepper and/or jalapenos.
How to Melt the Cheese
It takes 5-7 minutes of constant stirring on medium heat to fully incorporate the ingredients and get the cheese to melt down. If you use quality cheese (that isn’t pre-shredded) it will met up easily and nicely.
How to Thicken the Dip
I add cornstarch to the cheese which will help thicken up the dip as the ingredients are incorporated and melt on the stove. It takes about 10 minutes to get the sauce to thicken and it will thicken even more as the cheese dip cools.
If you like it even thicker, create a slurry using 1/2 tablespoon of cornstarch and 1/2 tablespoon of water. Combine the two until it creates a white paste and add it to the dip and stir. After several minutes it will thicken more.
Can You Add Meat?
Absolutely! I would cook the meat separately using my Homemade Taco Seasoning recipe. Once cooked add it to the queso. You can use chorizo, sausage, ground beef, ground turkey, chicken breasts, or whatever you prefer.
How to Store the Dip
Store it in the fridge tightly covered and sealed for 3-4 days. For gatherings keep it warm in a Crockpot.
Can You Freeze it?
I wouldn’t. Milk and dairy ingredients separate upon thaw. The consistency won’t be the same.
What to Dip Besides Chips
- Carrots
- Celery
- Pretzels
- Air Fryer Potato Wedges
- Air Fryer French Fries
Pair Queso With These Recipes
Air Fryer Tortilla Chips
Chipotle Cilantro Lime Rice
Pollo Asado Recipe
Smoked Salsa Recipe
Leftover Turkey Nachos
Leftover Taco Bowls
Air Fryer Taco Egg Rolls
Steak Stir Fry
Oven Baked Roasted Corn on the Cob
More Dip Recipes
Keto Guacamole
Million Dollar Dip
BLT Dip
Crab Rangoon Dip
Hot Crab Dip
Slow Cooker Buffalo Chicken Dip
Queso Cheese Dip
Ingredients
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese Omit and use additional cheddar if you don't desire spicy.
- 1 tablespoon cornstarch
- 1/2 tablespoon unsalted butter
- 1/3 cup finely chopped onion I use white or red onion.
- 2-3 garlic cloves Minced.
- 15.5 oz fire roasted tomatoes
- 4 oz green chilies
- 1 1/4 cup milk
- 1/2 cup half and half
- 1/4 cup finely chopped cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- salt and pepper to taste
Instructions
- Add the shredded cheese to a bowl with the cornstarch and stir. Set aside.
- Place a saucepan on medium-high heat. Add the butter, stir until melted.
- Add in the onions and garlic. Cook for 2-3 minutes until translucent and fragrant.
- Reduce the heat to medium and add in the remaining ingredients. Stir continuously until the cheese has melted.
- Taste repeatedly and add additional salt and pepper to taste if necessary.
- It will take about 10 minutes for the dip to thicken. Remove the dip from heat. It will thicken up more as it cools.If you like it even thicker, create a slurry using 1/2 tablespoon of cornstarch and 1/2 tablespoon of water. Combine the two until it creates a white paste and add it to the dip and stir. After several minutes it will thicken more.
Video
Notes
- The pepper jack cheese will give it a spicy kick. Substitute cheddar or whatever you like, if you don’t want spicy. If you use a chili powder that has spicy elements, you may think the dip is spicy, in which case omit it. It’s only really spicy if you add cayenne pepper and/or jalapenos.
- You can use an immersion blender to smooth out the tomatoes if you wish.
- You can use any milk you wish, but keep in mind the texture and taste of the milk will impact the recipe. The taste of your milk will carry into the dip, along with the texture.
- You can substitute flour for the same amount of cornstarch used in the recipe.
- Pre-shredded cheese has potato starch and chemical preservatives. It doesn’t melt as well and won’t get the dip super creamy. I recommend block cheese that you grate yourself.
- Be sure to stir the dip as the cheese melts to prevent the cheese at the bottom of the pan from burning.
Heather
Saturday 8th of April 2023
I’ve been desperate for a good recipe for homemade queso and this did NOT disappoint. This is also so easy to adjust and make a slightly different flavor profile (like for chili cheese fries). Thank you!!
staysnatched
Saturday 8th of April 2023
You’re welcome!
Hattie
Monday 19th of December 2022
Make this dip!! This was perfect for the taco bar I put together this past weekend. Grated the cheese myself like the instructions highlight and it was incredibly flavorful and smooth! Can't wait to eat the leftovers tonight.
staysnatched
Tuesday 20th of December 2022
So glad you enjoyed it!
Clair
Thursday 15th of December 2022
Sounds awesome good! Would it be ok to use heavy cream instead of milk and half and half?
staysnatched
Thursday 15th of December 2022
I assume so. I haven’t tested it.
Jalisa W
Sunday 13th of November 2022
I've had this saved on the app to make and it did not disappoint. Another quick recipe that I will be making again! Nothing beats the REAL cheese flavor.
staysnatched
Sunday 13th of November 2022
Glad to hear it!
Maggie
Thursday 15th of September 2022
SO good, and so easy to make! It was my first time making queso, but the recipe and instructions were super detailed and easy to follow. My husband, who basically refuses to eat left overs, ate every last ounce of this dip in the following days. Will definitely make again!