Queso Mexican Cheese Dip

Homemade queso Mexican cheese dip is smooth, creamy, delicious, flavorful, and so easy to make. It's so much better than store-bought in every way -- made with real cheese and ingredients (and no artificial flavors), cheaper since you cut out the middleman, and the flavor is just unmatched. Throw in some fresh tomatoes and jalapeños to add the best flavour to this cheesy spread. Whether you are serving queso with tortilla chips for major dunking, or on the side of your favorite Mexican recipes, this is a must-have recipe for your back pocket.

Why You’ll Love Queso Dip

• Spread the cheesy goodness. This recipe is perfect for dunking tortilla chips into, or for spreading on your favorite Tex-Mex recipes. Pour it over Sheet Pan Nachos, add it to Ground Beef Tacos, add a dollop to Chicken Tortilla Soup or Beef Chili, drizzle it over veggies, and so much more.
• Save money and have better queso. Those jars of queso in the store are overpriced and full of preservatives and artificial flavors. When you make this Mexican cheese dip at home, you can save money and eat way better queso without the additives and preservatives in the store-bought kind.

Ingredients and Substitutions

To make this easy and delicious queso cheese dip, you will need the following ingredients:

• butter
• onion
• garlic
• tomato
• jalapeño pepper
• cornstarch - helps to thicken the dip.
• heavy cream - you could also use evaporated milk.
• cheese - You can use cheddar cheese (yellow or white), Monterey Jack cheese, or a Mexican cheese blend.
• salt and pepper
• cilantro - optional for garnish.

How to Make the Best Queso Mexican Cheese Dip

1. Sauté aromatics. In a large skillet, melt butter over medium-high heat. Sauté onion and garlic until fragrant, about 2 minutes.
2. Add remaining ingredients. Add tomato and jalapeño and sauté until soft, about 1 minute. Add cornstarch and stir well to combine. Stir in heavy cream and cheese. Stir constantly and bring the mixture to a simmer over medium heat until smooth and thickened to a desired consistency, about 4-5 minutes. Season with salt and pepper to taste. 
3. Serve. Garnish with cilantro, extra jalapeño and chopped tomatoes. Serve warm with tortilla chips or alongside your favorite Mexican dishes.

More Dip Recipes

• Baked Spinach Dip
• Guacamole
• Whipped Ricotta Dip
• Hummus
• Caramelized Onion Dip
• Easy Tzatziki Sauce

Recipe

Queso Mexican Cheese Dip

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Sam Hu | Ahead of Thyme
• Total Time: 15 minutes
• Yield: 2 cups
• Diet: Vegetarian

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Description

Homemade queso Mexican cheese dip is smooth, creamy, delicious, flavorful, and so easy to make. It's so much better than store-bought in every way.

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Ingredients

• 1 tablespoon butter
• ¼ cup onion, finely chopped
• 1 tablespoon garlic, minced
• ¼ cup tomato, diced
• 1 jalapeño pepper, finely chopped
• 1 tablespoon cornstarch
• 1 ½ cup heavy cream
• 2 cups cheddar cheese or Mexican cheese, shredded
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)
• 1-2 tablespoons fresh cilantro, finely chopped (optional for garnish)

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Instructions

1. In a large skillet, melt butter over medium-high heat. Sauté onion and garlic until fragrant, about 2 minutes. 
2. Add tomato and jalapeño and sauté until soft, about 1 minute.
3. Add cornstarch and stir well to combine. Stir in heavy cream and cheese. Stir constantly and bring the mixture to a simmer over medium heat until smooth and thickened to a desired consistency, about 4-5 minutes.
4. Season with salt and pepper to taste. 
5. Garnish with cilantro, extra jalapeño and chopped tomatoes. Serve warm with tortilla chips or alongside your favorite Mexican dishes.

Notes

How to store: Allow the queso dip to cool to room temperature before storing in an airtight container. Store in the refrigerator for up to 5 days.

How to freeze: Queso also freezes really well. Once cooled, store it in an airtight container in the freezer for up to 3 months. When freezing, you should portion the queso so that you don’t need to thaw all of it if you only want some. To thaw, transfer the cheese dip into the refrigerator overnight (or at room temperature for a few hours).

How to reheat: When stored, the consistency becomes very spreadable. To get it back a dip consistency, reheat in the microwave in 20 second increments until warmed and desired consistency is reached.

Storing tip: Always label your refrigerated and frozen foods if you’re prone to forgetting when you made it. Your queso dip will last longer if there are no germs, bits of chips, or other pieces of food inside it.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dip
• Method: Stovetop
• Cuisine: Mexican