This homemade Queso Dip recipe is easy to make and comes out creamy and smooth every time! Now you can make your favorite restaurant queso at home!
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Getting an order of chips and queso whenever I go to a Mexican restaurant is an absolute must. What’s not to love about melted cheese paired with fresh tortilla chips? And a margarita on the side, of course. I just can’t help myself – it’s one of my favorite things in the world!
Growing up, I used to make the classic Velveeta cheese dip. You know the kind I’m talking about. A block of Velveeta, a jar of chunky salsa and a splash of milk. I used to love that stuff. In fact, I still do! But today I want to use the real stuff. 100% real cheese.
I’ve made it my mission to come up with the best queso dip recipe I can possibly make. And I’m proud to say that I finally did it.
The Creamiest Queso Recipe
After experimenting and making 3 different test batches of homemade queso dip, I’ve finally perfected this recipe so that it comes out luxuriously creamy every time. The secret ingredient?
The cream cheese holds all the melted shredded cheeses together and keeps the queso silky smooth for a longer period of time compared to using no cream cheese at all. Which means you can sit back and enjoy your queso without having to worry about it getting chunky or hard once you take it off the heat.
How to Make Queso Dip
- Heat a large saute pan over low to medium heat. Add butter and melt.
- Add onions, garlic, jalapeno and salt. Saute for 5 minutes, until vegetables soften and become fragrant.
- Add 3/4 cups of milk and cream cheese. Stir continuously until cream cheese has melted and is mostly smooth, about 5 minutes. Reduce heat to low.
- Add shredded cheeses in small increments, stirring each increment into the mixture until it has completely melted before adding the next.
- Stir in the remaining 3/4 cups of milk until fully combined. Remove the pan from the heat and stir in the red salsa. Serve immediately.
Tips for making The Best queso
- Buy block cheese instead of the pre-shredded kind. The pre-shredded cheese at the grocery store is often covered with additives that are meant to reduce clumping, which doesn’t always produce the best texture when melted.
- For the creamiest results, use whole milk.
- If the queso dip is too thick, stir in a splash of milk until it reaches your desired consistency.