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Easy Queso Dip

This must try easy queso dip in sensational! It’s a simple recipe that makes a fantastic dip for parties, potlucks, and cookouts.

There are few things I love more than well-made queso. This recipe is easy, but the results are simply amazing. I like to use this easy queso dip as a base and add extras like smoked brisket, corn, or cooked chorizo to change it up. You can also enjoy it just as is with freshly made tortilla chips. If you’re craving some Tex-Mex, scoop a big ole dollop of this easy queso dip onto your tacos, nachos, or french fries. Yum, queso never tasted so good!

Easy Queso Dip

Easy Queso Dip Ingredients:

  • Butter
  • Shallot 
  • Jalapeno 
  • Garlic
  • Cream cheese
  • Shredded cheddar
  • Evaporated milk
  • 1 can diced tomatoes with chilies
  • Salt and black pepper
  • Cilantro
  • Store bought pico de gallo (optional)

How to Make Queso:

  • In a large skillet, melt butter and add shallot, jalapeno, salt, and black pepper. Cook over medium-low heat for about 3-5 minutes until the onions become translucent. Add garlic and cook for an additional 30-45 seconds.
  • Add 3/4 cup of the evaporated milk and cream cheese pieces to the skillet.
  • Gently stir until the mixture is well combined. Add half of the shredded cheese. Stir until melted. Add the remaining half of the cheese and repeat the process. Add remaining evaporated milk to skillet and cook for an additional 2 minutes.
  • Stir in diced tomatoes with chilies and cilantro. Turn off the heat. Taste for salt content and increase if needed.
  • Transfer mixture to a serving bowl and top with pico de gallo, or garnish of choice. Serve with bread or corn chips.
  • Store your leftover queso dip in a pot on stove top. Keep in mind that this mixture will thicken as it cools. If that happens, add 1/4 cup of milk to the queso to thin it out.
Easy Queso Dip Recipe

Easy Dip Variations:

  1. Chopped grilled onions and 3/4 cup cooked chorizo.
  2. Chopped smoked brisket and top easy queso dip with guacamole.
  3. Add diced smoked chicken breast coated in buffalo hot wing sauce and top with green onions.
  4. Stir in chopped pork carnitas and smoked corn kernels.
  5. Use this easy queso dip as a condiment for hamburgers or steak tacos
Easy Queso Dip

Easy Queso Dip

5 from 1 vote
Print Pin Rate
Course: Dips
Cuisine: American Food, Latin American
Keyword: cheese dip, easy queso, queso, queso dip
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 264kcal
Author: Sabrina Baksh

Ingredients

  • 2 tablespoons butter
  • 1 small shallot minced
  • 1 small jalapeno seeded and minced
  • 1 clove garlic minced
  • 1 8 oz package of cream cheese cut into eighths
  • 3 cups shredded cheddar cheese mild or medium (depending on preference)
  • 1 1/2 cups evaporated milk
  • 1 10 ounce can diced tomatoes with chilies mild
  • 1/2 teaspoon salt add more if needed
  • Pinch black pepper
  • 1/4 cup cilantro finely chopped
  • 1/2 cup pico de gallo, store bought (optional)

Instructions

  • In a large skillet, melt butter and add shallot, jalapeno, salt, and black pepper. Cook over medium-low heat for about 3-5 minutes until the shallots become translucent. Add garlic and cook for an additional 30-45 seconds.
  • Add 3/4 cup of the evaporated milk and cream cheese pieces to skillet. Gently stir until the mixture is well combined. Add half of the shredded cheese. Stir until melted through. Add the remaining half and repeat process. Add remaining evaporated milk to skillet and cook for an additional 2 minutes.
  • Stir in diced tomatoes with chilies and cilantro. Turn off the heat. Taste for salt content and add more if needed.
  • Transfer queso dip to a serving bowl and top with pico de gallo, or garnish of choice. Serve with bread or corn chips.

Nutrition

Calories: 264kcal | Carbohydrates: 6g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 494mg | Potassium: 208mg | Fiber: 1g | Sugar: 5g | Vitamin A: 717IU | Vitamin C: 3mg | Calcium: 435mg | Iron: 1mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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