Queso Dip
A velvety smooth and flavorful queso dip that you can make in a matter of minutes. It’s a crowd favorite that can be served as an appetizer or snack at parties, or gatherings.
This queso dip is one of those recipes that my family asks for frequently because it’s so cheesy, creamy, and full of flavor. I make it all year round and one of my favorite things about it is that I can serve it not just as a dip, but also as a delicious sauce to drizzle over vegetables, pasta, and potatoes.
What You’ll Need
- Milk – I recommend using whole milk which adds a lot of flavor and texture.
- Onion and garlic – I always use onion and garlic powder for this recipe because a small amount can add much more flavor than a whole fresh onion or a whole clove.
- Chili peppers – This is where you can go wild. Depending on your taste, you can use very spicy peppers like serranos or even habaneros. But if you only want to add flavor, you can use regular green peppers which are not spicy at all.
- Cornstarch – This ingredient is key to adding thickness to the queso dip.
- Sour cream – We use it not only to give this queso dip a smooth texture but a tangy flavor as well.
- Cheese – I always use a combination of Monterey Jack and sharp cheddar. They give this dip a tangy, buttery flavor that I love.
WHAT TYPE OF CHEESE CAN YOU USE
- Monterey Jack – It is perfect for shredding and melting. It also has a high fat content, so it will give your dip a fantastic flavor.
- Sharp Cheddar – It packs a ton of flavor which is what you’re looking for when making this recipe. I love using white cheddar but you can also use yellow cheddar cheese to give it some color.
- Mild Cheddar – Sharp cheddar can pack a lot of flavor and some people are not too crazy about it. In that case, feel free to use mild cheddar. It will give you the same texture but with a milder flavor.
- Colby Jack – It is American cheese mixed with Monterey Jack. It has a milder flavor, so if that is what you’re looking for, this is a great cheese to use.
- Pepper Jack – Similar to Monterey Jack but with a spicy taste. It’s delicious!
Make It With Your Favorite Chile Peppers:
- Serrano – Small and very, very spicy.
- Poblano – Mild with a great smoky flavor, especially if you roast it.
- Anaheim or New Mexico – It is also pretty mild and has a slightly sweet flavor.
- Jalapeño – Very mild and easily found at most grocery stores.
- Chipotle – It is a smoked jalapeño and you can leave the seeds to make this dip spicy or remove them to only add the chipotle pepper flavor. Feel free to use the juice from the can!
- Habanero – Very, very spicy so be careful if you decide to use it.
- Bell pepper – Even though it is not spicy at all, it does give you a nice mild flavor. Not only that, but you can also use green, red, yellow, or orange bell peppers to add beautiful color.
Flavor Variations
- If you don’t want to use peppers but still want to add a level of spiciness, you can add cayenne pepper, chili powder, or your favorite hot sauce.
- Add different spices to give it a personal touch. Adding cumin, chili powder, or chipotle powder is a great way to give this queso dip a nice smoky flavor.
- Want to give this dip a taco flavor? Use your favorite taco seasoning or this delicious homemade version.
- You could also add a punch of color by adding chopped tomatoes, jalapeños, or cilantro.
How To Serve This Queso Dip
- Use it to make a fantastic platter of nachos.
- Pour it over boiled potatoes to make cheese potatoes and sprinkle some cilantro on top to make the color pop.
- Toss over your favorite pasta like linguine, penne, or macaroni.
- Mix it with your favorite vegetables like broccoli, cauliflower, or asparagus.
- This dip is also fantastic to serve along with burgers, hot dogs, and fries!
Other Dips You Can Try
¡Buen Provecho!
Queso Dip
A velvety smooth and flavorful queso dip that you can make in a matter of minutes. It's a crowd favorite that can be served as an appetizer or snack at parties, or gatherings.
Ingredients
- 2 cups 472 ml whole milk
- ¾ tsp onion powder
- ¼ tsp garlic powder
- 2 tbsp poblano pepper (finely chopped)
- 2 tbsp serrano pepper (finely chopped)
- 3 tbsp cornstarch
- 2 tbsp water
- 1 cup 8 oz sour cream
- 2 cups 200 g Monterey Jack, shredded
- 1 cup 100 g white sharp cheddar, shredded
- Salt and pepper to taste
Instructions
- In a medium pot add milk, onion powder, garlic powder, poblano pepper, serrano pepper, and cornstarch dissolved in the 2 tbsp of water. Stir well and warm it up over medium-low heat. Do not let it come to a full boil.
- Add the sour cream right before it comes to a boil and stir to dissolve it.
- Add both cheeses in batches into the pot. This will give the cheese time to melt giving the queso dip a velvety smooth texture.
- Season with salt and pepper to taste and keep stirring until all the cheese is melted. Serve immediately.
Video
Notes
- Store in the refrigerator for up to 3-4 days.
- Reheat in the microwave a few seconds at a time, stirring after each time. You can also reheat it on the stovetop over low heat.
- If the dip is too thick, you can thin it out by adding a little bit of milk.
Tried this recipe?Let us know how it was!
