Why You’ll Love This Recipe
Homemade queso dip is not only more flavorful than its store-bought counterparts, but it also allows you to control the ingredients. Made with real cheese, fresh veggies, and just the right amount of spice, this dip is perfect for dipping, drizzling, or spreading. You can enjoy it with tortilla chips, nachos, tacos, or any other Tex-Mex dish. Plus, it’s super easy to make and a great crowd-pleaser!
Ingredients
- Butter
- Onion
- Garlic
- Tomato
- Jalapeño pepper
- Cornstarch
- Heavy cream (can substitute with evaporated milk)
- Cheese (cheddar, Monterey Jack, or Mexican cheese blend)
- Salt and pepper
- Cilantro (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté aromatics: In a large skillet, melt butter over medium-high heat. Sauté the onion and garlic until fragrant, about 2 minutes.
- Add remaining ingredients: Stir in the tomato and jalapeño, cooking for about 1 minute. Add cornstarch and stir well. Then, pour in the heavy cream and cheese. Stir constantly until the mixture is smooth and thickened, about 4-5 minutes. Season with salt and pepper.
- Serve: Garnish with chopped cilantro, extra jalapeños, and tomatoes. Serve warm with tortilla chips or alongside your favorite Mexican dishes.
Servings and Timing
This recipe serves about 6-8 people and takes approximately 15-20 minutes to prepare and cook, making it perfect for a quick appetizer or snack.
Variations
- Spicy: Increase the amount of jalapeño or add some cayenne pepper to spice things up.
- Cheese variety: Feel free to mix different cheeses like gouda or pepper jack for a unique flavor.
- Vegan version: Use dairy-free cream and cheese alternatives for a vegan queso dip.
Storage/Reheating
Store any leftover queso in an airtight container in the refrigerator for up to 5 days. To reheat, warm it in the microwave in 20-second intervals, stirring between each, until smooth and heated through. You can also freeze the dip for up to 3 months. When reheating from frozen, allow it to thaw overnight in the refrigerator before reheating.
FAQs
Can I make this queso dip ahead of time?
Yes, you can prepare the queso dip and store it in the fridge for up to 5 days. Reheat it before serving.
What cheese is best for queso dip?
Cheddar, Monterey Jack, or a Mexican cheese blend are all great choices for making queso dip.
How can I make this dip spicier?
Add more jalapeños or a pinch of cayenne pepper for an extra kick of heat.
Can I use evaporated milk instead of heavy cream?
Yes, evaporated milk is a great substitute for heavy cream and will still give the dip a creamy texture.
How do I store leftover queso dip?
Store leftover queso in an airtight container in the refrigerator for up to 5 days.
Can I freeze queso dip?
Yes, you can freeze the queso dip for up to 3 months. Thaw it in the refrigerator before reheating.
Can I use store-bought cheese for this recipe?
It’s best to use real cheese for a smoother texture and better flavor, but pre-shredded cheese can work in a pinch.
How can I make this dip thicker?
If your queso is too thin, you can add a little more cornstarch or let it simmer longer to thicken.
Can I make a vegan version of this dip?
Yes, you can use dairy-free cream and vegan cheese to make this dip vegan-friendly.
What can I serve with queso dip?
Serve with tortilla chips, nachos, tacos, or even drizzle it over tacos or grilled vegetables.
Conclusion
This Queso Mexican Cheese Dip is a delicious and easy-to-make dip that’s perfect for any Tex-Mex meal or party. With its rich, creamy texture and bold flavors, it will quickly become a favorite in your recipe repertoire. Make it ahead of time for convenience, or whip it up in just a few minutes for an instant crowd-pleaser!
Print
Queso Mexican Cheese Dip
- Total Time: 20 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Homemade Queso Mexican Cheese Dip is creamy, flavorful, and made with real ingredients like cheese, cream, and fresh tomatoes. Perfect for dipping tortilla chips or adding to your favorite Tex-Mex dishes, this dip is a must-try for any cheese lover!
Ingredients
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 large tomato, diced
1 jalapeño pepper, seeded and minced (optional for heat)
1 tablespoon cornstarch
1 cup heavy cream (or substitute with evaporated milk)
2 cups cheese (cheddar, Monterey Jack, or Mexican cheese blend)
Salt and pepper, to taste
Chopped cilantro (optional, for garnish)
Instructions
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Sauté Aromatics: In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic, sautéing until fragrant, about 2 minutes.
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Add Remaining Ingredients: Stir in the diced tomato and minced jalapeño, cooking for about 1 minute. Add cornstarch and stir well to coat. Pour in the heavy cream and cheese, stirring constantly until smooth and thickened, about 4-5 minutes. Season with salt and pepper to taste.
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Serve: Garnish with chopped cilantro and extra jalapeños or tomatoes if desired. Serve warm with tortilla chips, nachos, or alongside your favorite Mexican dishes.
Notes
Spicy Version: Increase the amount of jalapeño or add cayenne pepper for a more intense kick.
Cheese Variety: Experiment with other cheeses like gouda or pepper jack for unique flavor profiles.
Vegan Option: Substitute with dairy-free cream and cheese alternatives to make this dip vegan-friendly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dip, Tex-Mex, Party Food
- Method: Stovetop
- Cuisine: Mexican
