Easy Queso Dip Recipe

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This Easy Queso Dip is such a great appetizer to serve with chips or use it to top tacos and all your favorite Mexican foods. Ready to serve it less than 10 minutes, it can also be made ahead of time.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Is there anything better than a gooey hot cheese dip? I don’t think so! This is one of my favorite appetizer to serve on game day or movie night, just break open a bag of chips and you are good to go!

This dip is perfect to serve alongside my black bean salsa or used as a topping for my ground turkey tacos!

How To Make Easy Queso Dip

• Gather your ingredients! You’ll need the following: butter, all purpose flour, evaporated milk, mild diced chilies, garlic powder, onion powder, salt, chili powder, and cayenne pepper. You’ll also need a good quality American Cheese. You can get it from your supermarket’s deli.

• Melt butter and flour in a saucepan over medium heat and whisk for about 1 minute or until the butter begins to smell toasty.  

• Slowly whisk in the can of evaporated milk until flour is dissolved. 
• Add green chilies, garlic powder, onion powder, salt, chili powder, and cayenne pepper and whisk to incorporate. Bring mixture to simmer and allow to simmer for 2-3 minutes, whisking occasionally.

• Remove from heat and stir in cheese. 
• Serve and enjoy. 

Can you make it ahead of time?

This easy queso dip is best served warm, but that doesn’t mean you can’t make the recipe ahead of time. Let the sauce cool completely and then keep it covered in the fridge. You can reheat it in the microwave for 2 minutes, stirring halfway to serve. It will keep well in the fridge for 3 to 4 days.

What’s the best cheese to use for queso?

I find that American white cheese works best for this recipe and it’s readily available too, unlike some Mexican varieties. It melts really well into the rest of ingredients to create a silky hot cheese sauce. You’ll find it in the deli section of your local supermarket.

Queso Dip Made From Scratch

It’s so easy to make this queso dip recipe at home on your stovetop, and it’s so much more flavorful than store bought. It’s ready in no time at all and it’s such a great addition to any Mexican feast!

Recipe Notes and Tips

• Make it gluten-free by using 1:1 GF flour.
• If you are sensitive to heat, you can omit the chili powder and reduce the amount of green chilies added. If you like things spicy, add a little extra chili powder.
• Keep the heat at medium when you start cooking so that the flour and milk doesn’t scorch and burn.

More Easy Appetizer Recipes

• Air Fryer Egg Rolls
• Jerk Chicken Wings
• Southern Devilled Eggs
• Sweet and Spicy Party Meatballs

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4.50 from 2 votes

Easy Queso Dip Recipe

This easy queso dip is such a great appetizer to serve with chips or use it to top tacos and all your favorite Mexican foods. Ready to serve it less than 10 minutes, it can also be made ahead of time.

Course Appetizer

Cuisine Mexican

Keyword easy queso dip, Mexican cheese dip, warm cheese dip recipe

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 6 to 8 servings

Calories 245kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 1 Tablespoon butter unsalted
• 1 Tablespoon all-purpose flour
• 12 oz can evaporated milk
• 4 oz can diced mild green chilies
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon chili powder
• ⅛ teaspoon cayenne pepper
• 8 oz white american cheese finely chopped or shredded

Instructions

• Melt butter and flour in a saucepan over medium heat and whisk for about 1 minute or until the butter begins to smell toasty.
• Slowly whisk in the can of evaporated milk until flour is dissolved.
• Add green chilies, garlic powder, onion powder, salt, chili powder, and cayenne pepper and whisk to incorporate. Bring mixture to simmer and allow to simmer for 2-3 minutes, whisking occasionally.
• Remove from heat and stir in cheese.
• Serve and enjoy.

Suggested Tools

Wire Whisk

2 quart saucepan

Notes

 

• Make it gluten-free by using 1:1 GF flour.
• If you are sensitive to heat, you can omit the chili powder and reduce the amount of green chilies added. If you like things spicy, add a little extra chili powder.
• Keep the heat at medium when you start cooking so that the flour and milk doesn’t scorch and burn.
• American white cheese works best. Grab some from the deli section of your supermarket.
• It can be reheated. I generally place it in a microwave for 2 minutes.

Nutrition

Calories: 245kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 869mg | Potassium: 222mg | Fiber: 1g | Sugar: 7g | Vitamin A: 579IU | Vitamin C: 3mg | Calcium: 543mg | Iron: 1mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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