This Queso Recipe is my go-to for a smooth, melty cheese dip that comes together fast, stays creamy, and is so good with tortilla chips.
author’s note
I Asked a Restaurant Chef for His Queso Secret and WOW!
If you’ve spent any time with my family, you know everyone has “their” recipe. My brother-in-law’s is queso and guac. He orders it everywhere and insists he can tell when it’s done right.
He used to say no homemade queso could match his favorite spot, so I took that as a challenge. I tested it a bunch of ways, even called and asked the restaurant he loves how they make it haha. Turns out, the answer is simple. White American cheese, a few aromatics, and evaporated milk.
When he tried this version, he took one bite and said, “This is it.” And that was all I needed. 🙂
This queso comes together fast, stays smooth, and is perfect with a pile of tortilla chips!
Queso Dip Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| White American cheese | Grab it from the deli, then chop or shred it so it melts more easily. This cheese is the secret to the best restaurant-style queso. |
| Cornstarch | Toss with the cheese so the dip thickens nicely. |
| Butter, green onions, garlic | Cook until soft and fragrant to build flavor right at the start. |
| Spices & green chiles | Adjust heat to taste. Fire-roasted chiles add extra flavor with no extra work. |
| Evaporated milk & cilantro | Use evaporated milk for the creamiest texture, then stir in cilantro at the end to keep it fresh. |
How To Make Queso Dip Recipe
- Cook aromatics: Melt butter, cook green onions until soft, then add garlic.
- Add flavor: Stir in green chiles and spices.
- Pour and heat: Add evaporated milk and bring to a light simmer.
- Melt cheese: Add the cornstarch-coated cheese and stir on low until smooth.
- Finish & serve: Taste with a chip, adjust seasonings, and serve warm or keep in a small slow cooker.
Quick Tip
Keep it creamy while serving: Keep in a small crockpot on warm and stir occasionally. If it thickens, reheat on low or in short microwave bursts. Add a splash of evaporated milk to loosen.
Chelsea’s Top Tips
My Top Queso Recipe Tips
- Taste with a chip: Chips are salty, so taste with one before adding more salt.
- Don’t overheat: Bring the evaporated milk to a light simmer, not a boil, or it can turn grainy.
- Melt low and slow: Keep the heat low when adding cheese so it stays smooth.
- Stir constantly: Stir the whole time the cheese melts for the best texture.
- Use the right cheese: Skip pre-shredded cheese, it doesn’t melt as nicely.
Storage
Refrigerate in an airtight container for 3 to 5 days. Reheat gently on the stovetop. This queso doesn’t freeze well.
Queso Recipe
This Queso Recipe is my go-to for a smooth, creamy dip that comes together quickly and tastes amazing with 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.
