Looking for a queso dip recipe to serve up this Cinco de Mayo? This melty cheese dip is always a crowd pleaser, so make sure you’ve got lots of chips on hand for scooping!
Ya’ll know I love appetizers, and this Mexican queso is at the top of the list! If you’re looking for some other south-of-the-boarder treats, I’ve got a bunch of yummy choices. My Meatball Stuffed Torta Sandwiches are out of this world… and these Avocado Stuffed Flautas are the perfect vegetarian splurge. Keep the queso flowin’ with these Beef Barbacoa Tacos. Oh, and you can’t go wrong with these Rojas + Verde Enchiladas!
INGREDIENTS FOR THE BEST QUESO DIP RECIPE:
What I love most about this recipe is how quickly it comes together. It can also be made ahead of time and easily reheated, which is super convenient if you’re taking this on the go.
- Cheddar Cheese Block
- Cornstarch
- Butter
- Yellow Onion
- Jalapeño
- Garlic
- Roma Tomatoes
- Salt
- Ground Cumin
- Cayenne Pepper
- Evaporated Milk
- Diced Green Chiles
- Fresh Cilantro
- Pickled Jalapeños
PERSONAL NOTE: A small slow cooker is a great way to make sure this queso recipe stays silky smooth while enjoyed (that is, if you’re willing to share!).
QUICK STEPS FOR MAKING THIS QUESO DIP RECIPE:
- Melt butter in a medium-sized saucepan over medium-high heat. Add minced onion, fresh jalapeño pepper, and cook for 3-4 minutes, until softened.
- Reduce heat to medium. Add garlic, tomato and cook for 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
- Add the evaporated milk, cornstarch, and cheese. Fold-in the green chiles.
- Continue stirring until the cheese melts completely.
- Remove from heat and stir in cilantro. If desired, garnish with pickled jalapeños for a little added heat!
OTHER CHEESY GOODIES YOU MUST TRY:
Mind Blowing Southern Baked Macaroni and Cheese
Quick & Easy Irish Beer Cheese Dip
Inside Out Cheesy Sausage Biscuit Recipe
Cheesy Potato Casserole With Plum Tomatoes
Ham and Cheese Homemade Stromboli
BROWSE ALL RECIPES BY CLICKING HERE!
- 8 oz. Cheddar Cheese Block, shredded
- 1 tbsp. Cornstarch
- 2 tbsp. Butter
- ½ cup Yellow Onion, minced
- 1 Jalepeno Pepper, seeded and diced
- 2 Garlic Cloves, minced
- 2 Roma Tomatoes, diced
- 1½ tsp. Salt
- ½ tsp. Ground Cumin
- ½ tsp. Cayenne Pepper
- 12 oz. Can Evaporated Milk
- 4 oz. Can Diced Green Chiles
- ¼ cup Fresh Cilantro, chopped
- Chips for Serving
- Pickled Jalapeños, optional garnish
- Melt butter in a medium-sized saucepan over medium-high heat. Add minced onion, fresh jalapeño pepper, and cook for 3-4 minutes, until softened.
- Reduce heat to medium. Add garlic, tomato and cook for 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
- Add the evaporated milk, cornstarch, and cheese. Fold-in the green chiles.
- Continue stirring until the cheese melts completely.
- Remove from heat and stir in cilantro. If desired, garnish with pickled jalapeños for a little added heat!
NOTES ON THIS RECIPE:
- I used sharp yellow cheddar cheese in this recipe, but you can also use white cheddar cheese, depending on your preference. Or better yet, use a mix of both!
- As the queso cools, it will lose its melty texture and thicken. You can simply reheat for 20-30 seconds in the microwave, on the stovetop, or keep it warm in a slow cooker. If you find it’s not melting quite as well, simply stir-in a couple tablespoons of milk to help thin it out.
- For more heat, amp up the cayenne pepper or fresh jalapeño. Make sure to taste as you add to avoid making it overly spicy.
PIN THIS FOR LATER
Leave a Reply