Queso Dip ~ easy foolproof recipe

The origins of chile con queso

Queso (cheese in Spanish) is a Tex-Mex creation from the turn of the last century; a simple mixture of melted cheese and chiles served as a side dish, or with chips. It was possibly invented in one of the earliest Tex-Mex style restaurants in Texas, although some evidence points to a Northern Mexican origin. What type of cheese? White or yellow American cheese is the north of the border tradition (hello Velveeta!) but other meltable cheeses make appearances, too. Queso dip has a characteristic silky texture and should be drippy rather than thick and stringy.

queso dip ingredients

For me this is the only way to make queso dip: it’s super easy, without any extraneous steps, and it always comes out right…foolproof! You’ll notice I don’t include any spices like cumin, chili powder, etc., I think they just muddy a beautiful queso 😉

• grated cheese
  • I used a combo of pepper jack and aged cheddar, which I grate myself. You have a lot of leeway in your choice of cheese, so go with what you like.
• American cheese, or other processed cheese
  • “American” cheese was invented in 1903 by Kraft ~ it was processed: i.e melted and mixed with other ingredients, then re-solidified into various forms in order to make it creamier, easier to melt, and last longer. Happily it turns out that you don’t need a whole vat of the stuff to get the desired effect ~ a little processed cheese added to ‘real’ cheeses in sauces and dips will transform even aged cheeses into a dreamy silky consistency. While I would not choose a queso made with 100% processed cheese, a little bit of it gives the queso that famously silky consistency. Trust me on this. I always keep a bit of processed cheese on hand to make dips, mac & cheeses, and other dishes that require a creamy cheese sauce.

• canned diced tomatoes and chilis
  • Rotel or your favorite brand. This is one of the most handy things to stock in your pantry. It’s a great way to start a quick salsa, too. If you prefer you can use canned chiles instead, or even a nice salsa verde.
• evaporated milk
  • cow’s milk that has been heated to reduce its water content by 60%. It helps to make a creamy sauce that does not separate. I don’t recommend a substitute for this, so plan ahead and stock your pantry!
• salt
  • add to taste.
• red onion, cilantro and sliced red and green chiles for garnish

how to make queso dip in 4 easy steps

1. Mix together your ingredients

You could theoretically do this right in your baking pan, but I find prepping in a separate bowl to be a neater method.

2. Transfer queso mixture into a cast iron skillet, baking dish or slow cooker

A wide flat cast iron skillet (12″) is my choice because I love how it holds the heat. You can use any baking dish or gratin dish you like, but you don’t want the queso to be too deep.

3. bake until smooth and creamy

Low slow baking is ideal for a cheese dip like this, you’re basically just cooking until it’s melted throughout and hot. It slowly melts into an impossibly creamy consistency, just give it a good stir when you take it out of the oven. I can’t help myself and give it a stir halfway through the baking time, too.

4. garnish!

I love queso dip with a colorful garnish of finely diced red onion and some red and green diced or sliced chiles. A few leaves of cilantro makes it pretty if you have it on hand. Not only does it look pretty but it gives a little extra textural interest, too.

can you make queso dip in a slow cooker?

Yes, it’s perfect made that way. If you’ve got a smaller size crock pot, that’s best. Stir everything together and set on low for about 2-2 1/2 hours. (Alternatively you can cook on high until melted, then switch to warm for serving.) Stir, garnish, and serve!

can you make queso on the stove top?

Yes, just load everything into a heavy bottomed saucepan and heat on medium low until melted and smooth. Note that you don’t want to actually boil the mixture.