Melty, creamy, and packed with flavor, this queso dip is always the first thing to disappear at parties. It’s my go-to for game day, taco night, or honestly, any night when chips and cheese sound better than a full meal.
I almost always order this at my favorite Mexican restaurant, because it’s fantastic!
Looking for another party hit? Try these Taco Pinwheels—they’re always gone in minutes. You’ll also love my Pico de Gallo and Guacamole recipes, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
This recipe takes notes from the “velveeta and rotel” method but kicks it up a notch.
Made with simple pantry staples and fresh add-ins, this is essentially a hot cheese dip loaded with sautéed onion, jalapeño, and green chiles for just the right amount of heat. Good old Velveeta gives it that ultra-smooth, melty texture we all know and love. Who doesn’t like that?
This comes together in about 20 minutes, and it’s perfect with chips, pretzels, veggie sticks – or poured generously over nachos. If you’re anything like me, there’s no such thing as too much cheese.
If you’d like a more authentic version, that contains chorizo, check out my Skillet Queso Dip as well!
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Why you’ll love this recipe
Super creamy. Thanks to melty Velveeta and milk.
Fast. Ready in 20 minutes with minimal prep.
Easy to customize. Add meat, beans, or spice it up.
Crowd-pleaser. Perfect for parties, tailgating, or snack night.
One pan. Easy cleanup!
What to serve with Queso Dip
Serve with tortilla chips, pretzels, or veggie sticks. It’s also delicious poured over nachos, tacos, or baked potatoes. Or eaten with a spoon. I’m not judging. This is a killer dip to serve with Buffalo Chicken Taquitos for a snack table that disappears fast.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. Adds richness and helps cook the onion, garlic, and jalapeño.
- Onion. White or yellow onion can be used. It brings in a mild flavor that sweetens as it cooks.
- Garlic. Fresh garlic is always going to taste the best. Jar-lic (aka garlic from a jar) will work too.
- Jalapeño. Brings heat. Remove the seeds for less fire. Add some cayenne pepper or chili powder for extra spice.
- Green chiles. Canned and chopped – adds flavor without being too hot.
- Cherry tomatoes. Add a pop of color and freshness. Roma tomatoes work too. You will want to de-seed the tomatoes though, so there isn’t too much added liquid/moisture.
- Velveeta cheese. This is a “melting cheese product” aka processed cheese available in the USA that melts perfectly smoothly. I use use velveeta – the regular yellow kind, or the white American cheese (white queso) sometimes found in the same section of the grocery store. Or you can use “real cheese”. It won’t be as smooth or creamy, but you have to do what you have to do! If you do use shredded cheese, add some cream cheese to help stabilize and smooth the dip out.
- Milk. Thins out the cheese and gives it that creamy texture. Use 2% or whole milk.
- Cilantro. Adds a fresh, herby finish. You can of course leave it out if you have the cilantro-tastes-like-soap gene, but if you love it – add it!
Can I use real cheese instead of Velveeta?
The best cheese for queso is always going to be the melty kind. But you can switch it out for shredded cheese. However, the texture will be a little less smooth. Use a combo of sharp cheddar and Monterey Jack cheese for best meltability. You could add pepper jack, if you wanted to.
You are going to want to shred your own cheese. Pre-shredded cheese will make your dip gritty. Ask me how I know! I highly recommend adding some cream cheese to make it smooth and stabilize the dip.
How to make Queso at home
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Sauté onion, garlic, and jalapeño in butter. Add green chiles and the diced tomatoes – cook a few minutes.
Stir in Velveeta and milk – melt gently over a low heat so it removes the clumps.
Add cilantro. Serve warm with tortilla chips. Keep it warm (use a little dipper crockpot to keep it melty)
Common Queso Dip Problems
Why does my queso becomes gritty after reheating?
Reheated queso often turns gritty or separates, often because using high heat causes the cheese proteins to seize.
Solution: reheat gently, stirring frequently. Whisking in a little milk will help return it to that melty smoothness.
Queso thickens too much as it cools
Queso will thicken as it cools, it’s just what happens! To keep your dip at the right (dippable) consistency, serve queso in a mini slow cooker on the “warm” setting. If it thickens, stir in a little bit of milk to thin it out. I usually serve some up in a bowl, and keep the rest in a crockpot and ladle it out as needed.
Queso separated or is oily
Yuck! When an oily layer forms on top and the dip separates, it’s doesn’t look too appetizing! Why did this happen? Usually because of overheating, or using cheeses that don’t melt well. Solution: Stick to American cheese or Velveeta. Using cream cheese to act as a stabilizer might help too.
Kylee’s Notes
- Dice everything small so it blends evenly into the cheese.
- Don’t let the cheese boil – just melt it gently.
- Keep queso warm in a small slow cooker for parties.
- Add a splash of hot sauce or salsa for an extra kick.
- Stir often while melting so nothing sticks or scorches.
How to store leftover Queso
Refrigerator
Let queso cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Reheating Tips
Reheat slowly over low heat, stirring frequently. You can also microwave it in quick bursts of 20 seconds each , stirring between. Add a splash of milk if needed to loosen it up.
More delicious homemade dips:
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- Whipped Feta Dip. A deliciously creamy, yet low fat, dip – this Feta, Roasted Red Pepper and Dill Dip will be a hit! Make ahead, and serve with veggie dippers, or chips!
- Whipped Ricotta Dip. This dip is light, creamy, and ready in 10 minutes. Serve it with bread or veggies for an easy, crowd-pleasing appetizer.
- Spinach Artichoke Dip. Just 4 minutes in the instant pot, and this dreamy, cheesy Spinach & Artichoke Dip is all yours! This is perfect for holidays and parties!
- Corn and Cream Cheese Dip (Hot & Cheesy). Creamy, rich, and loaded with Tex-Mex flavor in every bite. This easy dip is a total crowd-pleaser. Sweet corn balances the spice of green chilies and taco seasoning, all wrapped up in a cheesy, bubbly dip that’s perfect with tortilla chips, pretzels or baguette slices.
More delicious homemade dips:
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- Whipped Feta Dip. A deliciously creamy, yet low fat, dip – this Feta, Roasted Red Pepper and Dill Dip will be a hit! Make ahead, and serve with veggie dippers, or chips!
- Spinach Artichoke Dip. Just 4 minutes in the instant pot, and this dreamy, cheesy Spinach & Artichoke Dip is all yours! This is perfect for holidays and parties!
- Greek Tzatziki Dip. Tzatziki is easy to make, and SO delicious! This tasty dip is made from yogurt, cucumber, garlic and lemon juice with fresh dill.
Fresh flavors and a simple recipe? Sold! - Blue Cheese Dip. This easy blue cheese dip recipe is fantastic for veggies, chips or buffalo wings, has only 5 ingredients and is mixed up in under 5 minutes!
- Ranch Dip. Discover the secrets to making a creamy and delicious homemade ranch dip in minutes. Follow our step-by-step guide and impress your guests (and yourself).
- French Onion Dip. Rich and creamy, this homemade French Onion Dip recipe will be your go-to for gatherings! Super easy to make, with real ingredients, you’ll love it!
- Queso Dip. Made with Velveeta, green chiles, and jalapeños for a creamy, melty dip that’s perfect for parties or snacking.
- Corn and Cream Cheese Dip. Hot, cheesy, and loaded with Tex-Mex flavor. An easy appetizer that’s perfect for any occasion.
- Whipped Ricotta Dip. Light, creamy, and ridiculously easy to make. It feels a little fancy but comes together in minutes. Serve it with toasted bread or veggies and call it a day.
- Mississippi Sin Dip. Warm, cheesy dip loaded with ham, cheddar cheese, and a hint of spice, baked right in a crusty French bread base.
- Everything Bagel Dip. This easy to make dip has only 3 ingredients and captures the flavors of your favorite bagel, in dip form.
- Whipped Ricotta Dip. This dip is light, creamy, and ready in 10 minutes. Serve it with bread or veggies for an easy, crowd-pleasing appetizer.
- Dill Pickle Dip. A high-protein snack that’s perfect for parties, game day, or just hanging out with veggies and crackers. It’s quick to whip up in minutes and delivers all the dill pickle flavor you love with a smooth, light texture.
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Queso Dip Recipe (with Velveeta)
Ingredients
- 2 tablespoons butter
- ½ medium onion (you’ll need about ½ cup when diced)
- 2 cloves garlic
- 1 medium jalapeño (finely chopped (remove seeds for less heat))
- 4 oz canned chopped green chiles (drained)
- ¾ cup cherry tomatoes
- 16 ounces Velveeta cheese
- ½ cup milk
- 2 tablespoons chopped cilantro (plus more for topping)
Directions
- Dice the onion, jalapeño, and cherry tomatoes. Mince the garlic. Cube the Velveeta. Measure everything else so it’s ready to go.
- In a large skillet or saucepan, melt the 2 tablespoons butterover medium heat. Add the ½ medium onion and sauté for 2–3 minutes until it starts to soften. Stir in the 2 cloves garlic and 1 medium jalapeño and cook for 1 more minute until fragrant.
- Stir in 4 oz canned chopped green chiles and ¾ cup cherry tomatoes. Let everything cook together for 2–3 minutes to soften and blend the flavors.
- Reduce heat to low. Add the 16 ounces Velveeta cheese and ½ cup milk. Stir frequently until the cheese is melted and smooth.
- Once smooth and creamy, stir in the 2 tablespoons chopped cilantro. Taste and adjust with salt or more jalapeño if desired.
- Pour into a serving bowl and top with more cilantro or chopped jalapeños if you want extra heat. Serve with tortilla chips, veggies, or drizzle over nachos.2 tablespoons chopped cilantro
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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