This Queso Dip is rich, creamy, cheesy, and loaded with flavor. It's the perfect appetizer for tortilla chips, nachos, tacos, burritos, and game day spreads.
If you've ever wanted restaurant-style queso at home, this recipe delivers.
Why You'll Love This Recipe
- Creamy and smooth
- Ready in 15 minutes
- Better than jarred queso
- Perfect party appetizer
- Great for nachos and tacos
- Crowd favorite
Ingredients
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup whole milk
- 8 ounces cream cheese, softened
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 can (10 oz) Rotel tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- Pico de gallo
- Jalapeños
- Cilantro
- Ground beef
- Chorizo
Instructions
Step 1
Melt butter in a saucepan over medium heat.
Step 2
Add onion and cook for 3 minutes.
Add garlic and cook for 30 seconds.
Step 3
Pour in milk.
Add cream cheese and stir until smooth.
Step 4
Add Monterey Jack and cheddar cheese gradually.
Whisk continuously until melted.
Step 5
Stir in Rotel tomatoes, chili powder, cumin, paprika, salt, and pepper.
Step 6
Cook for 2 to 3 minutes until creamy.
Step 7
Serve immediately with tortilla chips.
Storage
Store leftovers in the refrigerator for up to 4 days.
Reheat gently with a splash of milk.
Frequently Asked Questions
What cheese melts best for queso?
Monterey Jack, cheddar, white American cheese, and Oaxaca cheese all melt well.
Can I make queso ahead?
Yes. Reheat slowly and add milk if needed.
What's the difference between queso and cheese dip?
Queso typically contains seasonings, peppers, and Mexican-inspired flavors.