Queso Dip
Cutting the cheese into small, even cubes lets it melt gradually over low heat instead of seizing into a greasy clump, and the milk keeps the fat and proteins emulsified so the dip stays smooth and pourable instead of stringy or oily.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 8
Ingredients
- 16 oz processed cheese (such as Velveeta), cubed
- 8 oz sharp cheddar cheese, shredded
- 3/4 cup whole milk
- 10 oz can diced tomatoes with green chiles, undrained
- 1 medium jalapeño, seeded and finely diced
- 1/2 cup white onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 2 tablespoons fresh cilantro, chopped
Nutrition per serving
- Calories
- 366
- Protein
- 18g
- Carbs
- 22g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Cut the processed cheese into small, even 1/2-inch cubes so it melts at the same rate; set aside with the shredded cheddar.
- 2Heat the vegetable oil in a medium saucepan or deep skillet over medium heat. Add the onion and jalapeño and cook, stirring often, for 3-4 minutes until softened.
- 3Add the garlic and cumin and cook for 30 seconds, just until fragrant.
- 4Pour in the diced tomatoes with green chiles and their liquid, then reduce the heat to low.
- 5Add the cubed processed cheese a handful at a time, stirring constantly and letting each addition melt before adding more.
- 6Stir in the shredded cheddar in two batches, stirring until fully melted and smooth between additions.
- 7Pour in the milk gradually, stirring until the dip is smooth and pourable; add a splash more milk if it seems too thick.
- 8Simmer on the lowest heat setting for 2-3 minutes, stirring often, then remove from heat and stir in the cilantro.
- 9Transfer to a serving bowl and serve warm with tortilla chips.
Tips & variations
- Swap up to half the processed cheese for shredded Monterey Jack or Oaxaca cheese for a more distinct flavor, though the dip will be slightly less silky since natural cheeses melt less smoothly than processed cheese.
- Stir in cooked, crumbled chorizo or ground beef after the cheese has melted for a heartier version.
- For a smokier dip, add a diced chipotle in adobo along with the tomatoes.
- Leave the jalapeño seeds and ribs in if a spicier dip is wanted.
Storage & reheating
Refrigerate leftover queso in an airtight container for up to 4 days. It will firm up considerably when cold; reheat gently in a saucepan over low heat or in the microwave in 20-second bursts, stirring often and adding a splash of milk to bring it back to a pourable consistency.
Tips from the Tulo kitchen
- Keep the heat low the entire time cheese is in the pot; queso that scorches on the bottom of the pan can turn gritty even if the rest looks fine.
- A splash of milk stirred in right before serving revives dip that has thickened while sitting on the table.
FAQ
Why did my queso turn grainy or oily?
This usually happens when the cheese melts too fast over high heat, which causes the fat to separate from the proteins. Keep the heat low and add cheese gradually, stirring constantly, to avoid it.
Can I make queso dip without processed cheese?
Yes, but natural cheeses like cheddar or Jack melt less smoothly on their own and are more prone to breaking. Using cornstarch-dusted shredded cheese, or a mix of natural cheese with at least some processed cheese, gives a more stable result.
How do I keep queso warm for a party?
A small slow cooker set to warm or low works well; stir occasionally and add a splash of milk every 20-30 minutes to keep it from stiffening.
Can I use fresh tomatoes instead of canned diced tomatoes with green chiles?
Yes, substitute about 1 cup of diced fresh tomatoes plus a finely diced jalapeño or small can of diced green chiles, since the canned version's liquid also helps thin the dip.
