This homemade Mexican Queso Dip is easy to make and comes out creamy and smooth every time! Now you can make your favorite restaurant queso at home!
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
- 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.
- Add canned diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy. Remove from heat and serve.
Tips and tricks for making 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 2% or whole milk.
- I prefer adding the canned diced tomatoes and green chiles at the end because it keeps the tomatoes from getting too mushy.
- If the queso dip is too thick, stir in a splash of milk until it reaches your desired consistency.
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