Queso Dip
Velvety, Cheesy Queso Dip with Optional Everyday Heat Hot Sauce
This easy, classic queso dip is the ultimate appetizer, perfect for game day or a casual gathering. Starting with a rich blend of cheeses, evaporated milk, and seasonings, this dip is cooked until perfectly smooth and velvety. With the addition of fire-roasted tomatoes and a touch of heat, this Mexican-style dip is guaranteed to be a crowd-pleaser.
Prep time: 10 minutes Cook time: 15 minutes
Total time: 25 minutes Servings: 8
Ingredients:
1 tbsp (15 g) unsalted butter
1/2 cup (110 g) finely chopped white onion
2 cloves garlic, minced
1/2 medium jalapeño, seeded and minced (optional)
1 (12 oz / 355 ml) can evaporated milk
4 oz (113 g) cream cheese, cubed and softened
1 (16 oz / 450 g) block Velveeta cheese, cubed
1 cup (113 g) shredded sharp cheddar cheese
1/2 tsp (2.5 ml) chili powder
1/4 tsp (1.2 ml) cumin
1/4 tsp (1.2 ml) salt
1 (10 oz / 283 g) can fire-roasted diced tomatoes, drained
1/4 cup (15 g) fresh coriander (cilantro), chopped
Heat It Up with Eleven Eleven Sauce: For a delicious kick, mix in 1-2 teaspoons of Blazing Citrus Medium Hot Sauce right before serving. This Everyday Heat sauce is a vinegar free hot sauce for cooking that adds a Balanced sweet and spicy flavor that perfectly complements the rich, savory cheese. It's an all natural fruit-based hot sauce that boosts the flavor profile without adding sourness.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. In a large white pot or saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeño (if using) and sauté for 5-7 minutes until the onion is translucent and soft.
2. Whisk in the evaporated milk until smooth. Stir in the softened cream cheese, chili powder, cumin, and salt until the cream cheese is fully incorporated and the mixture is slightly thickened.
3. Add the cubed Velveeta and shredded cheddar cheese. Continue stirring constantly until all the cheese is completely melted and the dip is smooth and glossy. Do not let it boil.
4. Reduce the heat to low and let the queso simmer gently for 5 minutes, stirring occasionally, until it reaches your desired consistency.
5. Stir in the drained fire-roasted tomatoes and the chopped coriander (cilantro). Taste and adjust seasoning as needed. Serve immediately with tortilla chips, cut vegetables, or over nachos.
Tips & Variations
Add Ground Meat: For a richer dip, brown 1/2 lb (225 g) of seasoned ground beef or chorizo with the onions in Step 1. Drain the fat before proceeding with the recipe. This makes it a hearty main course dip.
Regional Swap (South American): Omit the Velveeta and use a blend of Muenster and Queso Fresco cheese (for a slightly grainier texture) with 1/4 cup (60 ml) of heavy cream. Substitute the fire-roasted tomatoes with a fresh pico de gallo mixed in at the end for a brighter, fresher flavor profile.
Slow Cooker Method: Combine all ingredients (except the coriander (cilantro) and tomatoes) in a slow cooker. Cook on low for 1.5–2 hours, stirring every 30 minutes until melted and smooth. Stir in the tomatoes and coriander (cilantro) just before serving.
Other Users Suggest
Replacing: Evaporated milk. New Measurement: 1 cup (240 ml) heavy cream and 1/2 cup (120 ml) whole milk. Why: Creates an even richer, thicker base for the cheese and removes the need for canned milk while maintaining the smooth texture.
Replacing: Jalapeño. New Measurement: 1 (5 cm) chipotle in adobo, minced. Why: Adds a distinct, smoky flavor to the dip that complements the chili powder and cumin, giving it a deeper profile.
Storage, Reheat & Freeze
Storage: Store cooled queso in an airtight container in the refrigerator for up to 3 days. It will solidify when cold. Reheat: Reheat on the stovetop over low heat, stirring constantly, adding a splash of milk or broth if it is too thick. You can also reheat in the microwave in short intervals, stirring frequently. Freeze: Freezing queso is not recommended as the dairy and cheese base tends to separate and become grainy when thawed.
Nutrition Facts (per serving)
Calories: 380 Protein: 20g Carbs: 8g Fat: 30g
