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Queso Dip

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  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2½ cups 1x
  • Cuisine: American


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.


  • 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


  1. 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.
  2. Add the sour cream right before it comes to a boil and stir to dissolve it.
  3. Add both cheeses in batches into the pot. This will give the cheese time to melt giving the queso dip a velvety smooth texture.
  4. Season with salt and pepper to taste and keep stirring until all the cheese is melted. Serve immediately.



  • 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.