Ultimate Queso Dip
This cozy dip is exceptionally creamy, features both sharp and stretchy cheeses, and is scented with warming spices and smoky green chilies. Served warm, it’s rich and velvety, and excellent when paired with crisp tortilla chips, soft pretzel bites, and fresh, raw vegetables. I’ve been a food writer for over 20 years, and I can promise you this: I cracked the code on queso – this is the absolute best hot cheese dip I’ve ever tasted.
This recipe was written for the Arizona Republic.
What is queso?
Translated from Spanish, queso means cheese, and it can be cheese of any kind. In American and Tex-Mex cuisine, the term has come to mean a hot melted cheese dip that’s spiked with chilies and seasonings.
Serve this queso at your next gathering and everyone will be begging for the recipe.
The dip is often served with corn chips, bread and vegetables, or used as a topping for nachos. There are many ways to enjoy queso beyond a hot dip, so this recipe is a must for your repertoire.
Here’s what you need
- Half-and-half. Half-and-half is used as the base of the dip. I prefer half-and-half because it adds richness and creaminess while creating a cheese dip that won’t separate. If desired, you may substitute whole milk. I do not recommend skim or nonfat milk because the dip may “break”, or separate.
- Cornstarch. One tablespoon of cornstarch helps thicken the dip and eliminates the need for a roux (flour and butter thickener). This also keeps the dip gluten-free.
- Seasoning. I seasoned this queso with chili powder, cumin, garlic powder, and onion powder. These warming and aromatic spices add great depth and complexity to the dip. For a spicy dip, you may also add cayenne pepper; I suggest starting with ¼ teaspoon.
- Cheese. I prefer using two types of cheese in this dip – one that’s sharp (cheddar) and one that’s smooth and buttery (queso quesadilla). You may use mild, medium, or sharp cheddar cheese and, instead of queso quesadilla, you may swap in Monterey jack.
- Green chilies. One small can of diced green chilies is all you need to add texture and a smoky-sweet flavor to this dip. You may use mild or hot green chilies, as well as hatch green chilies.
- Garnishes. I like to top my finished queso with cilantro, green onions, and diced tomato before serving. These three elements add a pop of color and freshness to the satiny dip. That said, garnishes are optional.
How to serve this ultimate queso
The traditional way to serve queso is with crunchy chips, such as tortilla chips, bagel chips, plaintain chips, and Fritos. You may also round out the serving platter with raw vegetables, and great choices include baby carrots, celery, bell peppers, cauliflower, broccoli, and radishes. If you would like to add softer foods for textural variation, try soft pretzels and pretzel bites, artisan bread, and warm tortillas.
Save extra queso for future meals and snacks
I adore this queso because it’s ultra-cheesy, definitively creamy, and delivers comforting nuances of chili, cumin, onion, garlic, and green chilies. One spoonful can quickly and easily transform a dish into something spectacular. For that reason, I love finding alternative uses for the dip. Here are my favorite ways to use this queso:
- Spoon warm queso over grilled or roasted chicken for a gourmet Tex-Mex meal
- Dollop the warm queso over seared steak or grilled flank steak
- Fold the queso into beef taco filling, or spoon into tacos
- Ladle the melty queso over nachos and top with black olives, jalapenos, cilantro, and avocado
- Serve alongside chicken, steak, and mushroom fajitas
- Spoon into baked potatoes for loaded baked spuds
- Drizzle over French fries or tots
- Add to your favorite pasta sauce for a rich, cheesy sauce
- Scramble into your morning eggs, or spoon over a fluffy omelet
- Fold the queso into fluffy rice for a cheesy rice side dish
- Add a spoonful to broccoli cheddar soup or creamy potato soup for added richness and depth
- Use as the base for your favorite cheesy casserole
- Fold a few spoonfuls into your favorite macaroni and cheese for a fun variation
How to store leftover queso
Once cool, transfer the queso to an airtight container and refrigerate for up to 3 days. Reheat the queso in a saucepan over low heat until warmed all the way through, stirring frequently to prevent clumping. If necessary, add a splash of milk or half-and-half to loosen the dip. You may also reheat the queso in the microwave, checking and stirring often to prevent hot spots and uneven heating.
While I do not recommend freezing queso because the cheese may turn grainy upon thawing, it is an option (I’ve frozen mine and the texture was slightly different, but the flavor was still perfect). To freeze queso, once cool, transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat as directed above.
Ultimate Queso Dip
Ingredients
For the Queso
- 2 cups half-and-half, divided
- 1 tablespoon cornstarch
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese, preferably freshly grated 8-ounce block
- 1 ½ cups shredded queso quesadilla cheese, or Monterey jack cheese
- 4- ounce can diced green chilies
- Salt and freshly ground black pepper
- Chopped fresh cilantro for serving, optional
- Chopped green onions for serving, optional
- Diced tomato for serving, optional
For Serving
- Tortilla chips, bagel chips, or plaintain chips
- Vegetables, such as baby carrots, celery, bell peppers, cauliflower, broccoli, radishes
- Bread, soft pretzel bites, tortillas
Equipment
Instructions
- In a small bowl, whisk together ¼ cup of the half-and-half and the cornstarch. Set aside.
- Pour the remaining 1¾ cups of half-and-half into a medium saucepan and whisk in the chili powder, cumin, onion powder, and garlic powder.
- Set the pan over medium heat and bring to a simmer.
- Whisk the half-and-half/cornstarch mixture again to ensure the cornstarch is fully dissolved (not stuck to the bottom of the bowl) and add the mixture to the pan.
- Return to a simmer and cook for 1 minute, until the mixture thickens slightly, whisking constantly. Reduce the heat to low.
- Fold in both cheeses, one handful at a time, and stir until the cheese melts.
- Fold in the green chilies.
- Remove the pan from the heat and season to taste with salt and pepper.
- Transfer to a serving dish, top with cilantro, green onions, and tomato (if using) and serve with desired dippers.