This Queso Dip Recipe melts into a creamy, cheesy dream in just minutes on the stovetop and tastes even better with salty tortilla chips.
author’s note
I Asked a Restaurant Chef for His Queso Secret and WOW!
If you’ve been around my family, you know everyone has “their” recipe. My brother-in-law’s is queso and guacamole. He orders it everywhere and swears he can always tell if a restaurant uses the “right” cheese.
He once told me no homemade queso could ever beat his favorite restaurant version, so of course I had to try. I tested batch after batch, even chatted with the chef behind his go-to queso. I was sure there had to be a secret blend of cheeses. But the answer was surprisingly simple: white American cheese. Melted with a few aromatics and evaporated milk.
When he tried my final version, he immediately said, “This is it.” And if the resident queso connoisseur approves, I know it’s a keeper.
This Queso Dip melts into a creamy bowl of cheesy goodness in minutes and tastes even better with salty tortilla chips. It’s quick, dependable, and the recipe I pull out for every game night and last-minute get-together.
Queso Dip Recipe Ingredients
| Ingredient | Helpful Swap or Tip |
|---|---|
| White American Cheese | Best from the deli counter. If unavailable, sharp cheddar works but won’t be as smooth. |
| Cornstarch | Arrowroot works, but cornstarch melts smoother. Toss cheese with it before heating. |
| Unsalted Butter | Salted butter works; just reduce added salt. |
| Green Onions | Yellow onion or shallots also work. |
| Minced Garlic | Jarred garlic works in a pinch; use half the amount. |
| Green Chiles | For more heat, use hot chiles or add jalapeños or cayenne. |
| Evaporated Milk | Half and half works but is less stable. Do not use sweetened condensed milk. |
| Spices | Adjust amounts to taste. Extra paprika adds color and warmth. |
How To Make Queso Dip Recipe
- Cook aromatics: Melt butter, sauté green onions until soft, then add garlic.
- Add flavor: Stir in green chiles and spices to bloom them.
- Pour and heat: Add evaporated milk and bring to a gentle simmer.
- Melt cheese: Add the cornstarch-tossed cheese and stir over low heat until smooth.
- Taste with a chip: Adjust salt and seasonings.
- Keep warm: Queso thickens as it cools, so serve warm or keep in a small slow cooker.
My Top Queso Dip Recipe Tips
- Don’t overheat: Bring the evaporated milk to a light simmer, not a boil, or the dip can turn grainy and separate.
- Melt cheese low and slow: Keep the heat low as you add cheese. High heat leads to a thick, grainy dip.
- Stir nonstop: Stir the whole time you add cheese for the smoothest, creamiest melt.
- Cheese: Skip pre-shredded cheese. It has a coating that resists melting.
- Taste with a chip: Tortilla chips are salty, so test the seasoning with a chip before adding more salt.
Storage
- Keep it creamy while serving: Add to a small crockpot on warm and stir now and then. If it thickens, reheat on low or microwave in short bursts. Add a splash of evaporated milk to loosen.
- Store: Keep leftovers in an airtight container in the fridge for 3 to 5 days. Reheat gently. This Queso dip recipe doesn’t freeze well.
Serve This Dip Alongside:
Queso
This ultra-creamy, cheesy Queso Dip is perfectly seasoned and ready for dipping! Whips up in minutes on the stovetop—just add your favorite tortilla chips.
Video
Equipment
Ingredients
- 2-1/2 cups (12 ounces) white American cheese you’ll have to get it at deli counter—see note 1
- 1-1/2 teaspoons cornstarch
- 1 tablespoon unsalted butter
- 3/4 cup green onions whites and light green parts, thinly sliced
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper
- 1 (4-ounce) can diced green chiles see note 2
- 1 (12-ounce) can evaporated milk see note 3
- 1/4 cup finely chopped cilantro optional
- Tortilla chips for dipping
Instructions
- Shred cheese or coarsely chop if already sliced. If you don’t have an exact weight, measure 2-1/2 cups. Toss cheese pieces with cornstarch in a small bowl and set aside.
- Heat stovetop to medium heat. Melt butter in a medium pot. Once melted, add thinly sliced green onions and cook, stirring occasionally, for 3–5 minutes or until soft. Add garlic and stir for 30 seconds.
- Thoroughly drain the green chiles. Add all the green chiles, spices, and salt and pepper (add to your preference; I add 1/2 teaspoon of each) to the pot. Stirring, cook for 1–2 minutes or until very fragrant.
- Give the can of evaporated milk a good shake and pour into the pot. Stir and bring to a simmer, still over medium heat. Do not increase the heat and don’t boil! Once simmering, reduce heat to medium low.
- Add the cheese and cornstarch mixture and stir constantly until cheese is melted. This takes a bit of time. Increasing the heat will result in a grainy dip. Once cheese is fully melted (sauce will still seem a bit thin, but it thickens as it sits!), taste with a tortilla chip so you can gauge saltiness. Adjust any seasonings/salt to preference. Stir in cilantro if using. Remove from heat and serve warm with chips.
- Dip will thicken and harden as it cools (just like any melted cheese-filled recipe). Here's how to keep it nice and creamy for a longer serving period: Transfer to a small Crock-Pot (ideally 2–4 quarts) and set to “warm.” Serve right out of the slow cooker, stirring occasionally. Alternatively, when it gets too thick, rewarm over low heat in a pot on the stovetop or microwave (covered) in bursts of 10 seconds. If needed, add an extra splash of evaporated milk (while stirring constantly) as you reheat the dip.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: You’ll find white American cheese (Land O’ Lakes recommended) at the deli counter (or ordered online for grocery pick-up). If this cheese only comes sliced, ask the deli counter to do the largest possible slice—that way you’ll get a few blocks you can easily shred. This cheese is the “secret” to this recipe, so get it if you can! A runner-up would be regular Cheddar (sharp or extra-sharp for a cheesier flavor).
Note 2: Fire-roasted diced green chiles are charred over a flame before being diced and canned—you get more flavor without any extra work! You can also get diced green chiles that aren’t fire roasted. If you’d like more heat, get a hotter can and/or add a diced jalapeño.
Note 3: In some countries, evaporated milk is called unsweetened condensed milk and is shelf-stable. Since 60% of the water has been removed from the fresh milk, there is less chance of dip separation. I’ve tried all kinds of dairy products, and nothing makes a better Queso than evaporated milk! Sweetened condensed milk isn’t a good substitute—it would make it too sweet!
Storage: Queso stores nicely in the fridge for 3–5 days. Keep it in an airtight container and use the reheating methods described above. Queso doesn’t freeze/thaw well.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 834mg | Potassium: 235mg | Fiber: 1g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 8mg | Calcium: 582mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night, for taco tuesday. This dip is amazing!! Perfectly creamy! Next time I make it, I’ll add jalapeños. Thank you, Chelsea!
Yay! So fun to hear! Thank you Mollie 🙂