Easy Homemade Queso Dip
This Easy Homemade Queso Dip is made without processed cheese and is perfect for game day noshing, Cinco de Mayo, or whenever you get that nagging queso craving!
This rich, warm and spicy Cheese Dip was the hit of our book club gathering! You’ll go crazy for it, too.
Why You Must Make
I made this white queso recipe for my book club gathering back in November. When we moved from the kitchen to where we had our book discussion, I brought the bowl of queso and chips along.
- There was never more than a minute lull before someone else used a chip to scoop up the warm, gooey cheese dip!
- It’s perfect for game day or any gathering!
- Add it to your taco night menu, too.
This easy homemade queso dip can be made ahead and reheated. The picky hubby was happy zapping leftovers from the fridge to get his fix until every bit was gone!
- After making the dip, a slight skin develops over the top in a matter of minutes. So, if you make it ahead of time, press some plastic wrap over the surface, then stir before and after reheating.
- Adding pickled jalapenos adds nice heat without being 5-alarm fire hot! If you like spicy, feel free to add some fresh minced jalapenos or add some pepper jack in lieu of all cheddar.
- Use white cheddar for this queso blanco recipe. I like shredding my own cheese from a block as I find it melts more smoothly. Yellow cheddar is just as delicious, but your queso will take on an orange hue.
- I used (affiliate link) Wondra flour to thicken this dip. Wondra is a granulated flour that doesn’t lump, so it’s perfect for gravies, etc.
- Regular flour works well, too, if you’re a confident sauce maker.
- Serve in an oven-safe crock to keep the dip warm or simply make sure your dip is in a microwave-safe bowl and reheat as needed.
- Serve your homemade queso dip with tortilla chips for the most authentic queso experience!
Frequently Asked Questions
Queso is the Spanish word for cheese, so of course, cheese is a must in this recipe. Queso dip is a Mexican-inspired recipe with creamy melted cheese that was invented by Americans.
Queso is actually short for chile con queso which is an appetizer made with melted cheese, often processed cheese like Velveeta and chile peppers. A thickening agent is cooked in to make the mixture perfect for dipping with tortilla chips.
White American cheese, evaporated milk, cream, milk, or half and half, along with corn starch and chiles are classic ingredients.
There are numerous variations, like my queso blanco which is made with white cheese and pickled jalapenos. But in Texas, adding a can of Rotel tomatoes with chiles to melted processed cheese is commonplace. Different cheese combos, even adding cooked sausage like chorizo have become popular alternatives to the basic Tex-Mex favorite.
You May Also Like
- Jalapeno Spinach Queso from Shugary Sweets
- Easy Smoked Salmon Dip with Capers
- Cheesy Spinach Dip
- Smokey Black Bean Dip
- 2 tablespoons butter
- 2 tablespoons Wondra* flour (all purpose will work, too)
- 2 cups half and half
- 1 5.2 ounce package Boursin cheese (I used garlic and fine herbs but black pepper would work well, too)
- 1 cup white sharp cheddar, grated
- ¼ cup chopped pickled jalapenos
- Sliced jalapenos, sliced green onions, grape tomatoes, shredded cheddar or cilantro sprigs, to garnish, optional
- Tortilla chips, to serve
- In a saucepan, melt the butter and whisk in flour. Cook for about 2 minutes, stirring constantly.
- Slowly whisk in half and half and cook until thickened, stirring frequently.
- When thickened, add the Boursin and cheddar cheese and stir until smooth.
- Add the jalapenos, check for seasonings and add salt and pepper if desired.
- Serve hot with tortilla chips
*Wondra flour is made by Gold Medal and is perfect for gravies and sauces as it does not get lumpy.
Adapted from Damaris Phillips' Pulled Pork Nachos Recipe.
Amount Per Serving: Calories: 217Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 306mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 9g