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This easy queso dip recipe is super cheesy, and almost as easy as buying from the store! It’ll take just 10 minutes to make, and has delicious pantry ingredients like cheddar cheese, milk, butter, whole wheat flour, and a pinch of salt.
[This queso dip recipe was originally posted in December 2018. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
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I LOVE this queso dip recipe. It’s so easy, takes 10 minutes, and is so versatile. Enjoy it as a dip for chips and celery, toss it with pasta, dip pretzels into it!!!, or drizzle over a burrito bowl.
Honestly the options are endless.
Use different cheeses if you want, or stick with the cheddar cheese to make a great dip for whatever you plan on. I can’t promise that it’s better than your favorite Mexican restaurant queso, but is better than most grocery store dips.
It’s best eaten warm before the cheese solidifies, which isn’t really bad, but it’s harder to dip into. You could keep this cheese sauce in a warm bowl (or fondue pot) or just eat right when it comes off the stove.
Brief Queso History
Queso dip is a Tex-Mex, or Texas dish, not a Mexican dish. It’s morphed over time from chiles with some cheese to more of a fondue type sauce that’s used to dip chips into.
One source traces the origins of queso back to El Fenix restaurant in Texas in the early 1900s.
Ingredients
Scroll down to the queso recipe recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.
- Butter
- Flour: I used whole wheat, to use it up, you can use whatever kind of flour that you have. Well, probably not self rising flower. But all purpose would work well.
- Milk: whole milk, evaporated milk, or heavy cream would give you the creamiest, best queso dip, but use what you have.
- Salt
- Shredded cheddar cheese: Shredded cheese melts more quickly and evenly, I recommend that, you can use pre-shredded cheese for the easiest way to use cheese. See types of cheese to add in substitutions/tips section below.
Instructions
Scroll down to the queso dip recipe card for more detailed instructions. Here’s a quick overview + photos to see how to make this recipe in general.
1. Place a small pot over medium-low heat. Once it’s hot, add butter, whole wheat flour, and smoked paprika (optional). Whisk together until it becomes a paste, about 1-2 minutes. Whisk constantly, until smooth.
2. Whisk in milk. Whisk until smooth and slightly thickened, with medium sized bubbles forming, about 1 minute. Add salt. Remove from heat once smooth.
3. Add cheddar cheese and continue to whisk until cheese is well combined and smooth. Cheese will melt while whisking all ingredients together.
4. Pour your queso dip into bowl, then top with salsa or sliced jalapenos if desired, and serve with chips and veggies or however you prefer!
Serve with
I love dipping corn chips and celery into this cheesy queso dip (try the celery!). It’s also delicious dipping pretzels into it, especially with a dash of chili powder. Or drizzle some over a burrito, burrito bowl, taco salad, or tacos.
Storage/Reheating Tips
Store leftover queso dip in an airtight container. It should last about a week in the fridge, smell before serving again, it should smell good. You may want to add a dash of water or milk to it before reheating for a smooth consistency.
I probably wouldn’t freeze it as the cheese and milk would likely break up and the texture wouldn’t be the same. This only makes about a cup, so you’re not left with a large batch of queso dip.
Substitutions/Tips
- Use whatever kind of flour you have. Whole wheat flour, all purpose, etc.
- Types of cheese: cheddar cheese, monterey jack cheese, white American cheese, colby jack, white cheddar, velveeta queso, etc. I prefer cheddar, monterey, or pepper jack.
- Make sure to stir continually (and don’t leave it!) so paste doesn’t get clumpy or burned
- You’ll be ready to remove the roux + milk mixture from the burner once it’s all smooth, incorporated, and medium bubbles are forming (about ½ inch in diameter)
- Serve your queso dip with tortilla chips &/or vegetables, pretzels, or over a burrito/bowl/nachos/etc.
- Other great add-ins: sliced jalapenos, salsa, chili powder, taco seasoning, fresh cilantro, a sprinkle of cotija cheese, ancho chili powder, green chiles, cream cheese, cayenne pepper, etc would be great added to this queso dip.
FAQ
Queso is made of cheese (a white cheese like white American, monterey jack, pepper jack, or cheddar cheese), milk, and a roux (flour + butter).
This queso recipe isn’t spicy, it doesn’t have any pepper added. But you can add fresh or pickled peppers to it, salsa, and lots of other ingredients to make it spicy.
Queso usually lasts 3-4 days in the fridge. I recommend doing the sniff test, even if it’s more than 3-4 days and it still smells good, it’ll be safe to eat. Foods will usually smell bad BEFORE they’re unsafe to eat.
I’d recommend using leftover queso to improve the lamest burrito bowl ever, or add it to the ultimate mac & cheese, or you can dip pretzels into it.
Other great appetizers
How can I repurpose?
What can I make with leftover ingredients?
Did you make this queso dip? Leave me a comment & rating to share how it turned out!
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Easy Queso Dip
Need quick game day appetizer? This easy queso dip is so much better than store-bought, and almost as easy as buying from the store!
Equipment
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Measuring Spoons
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Measuring Cups
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Small Cooking Pot
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whisk
Ingredients
- 2 tablespoons butter
- 2 tablespoons whole wheat flour
- 1 cup milk
- ¼ teaspoon salt
- 2 cups shredded cheddar cheese
- salsa optional
- sliced jalapenos optional
- ½-1 teaspoon smoked paprika optional
Instructions
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Place small pot over medium-low heat. Once hot, add 2T butter, 2T whole wheat flour, and optional ½-1 teaspoon smoked paprika. Whisk together until it becomes a paste, about 1-2 minutes
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Whisk in 1 c milk. Whisk until smooth and thickened, about 1 minute, add salt. Remove from heat once incorporated.
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Add 2 c cheese, and continue to whisk until well combined, and smooth. About 2-3 minutes. Pour into bowl, top with salsa or sliced jalapenos, and serve with chips and veggies.
Notes
- Swap the whole wheat flour for white flour if that’s all you have
- Make sure to stir continually (and don’t leave it!) so paste doesn’t get clumpy or burned
- You’ll be ready to remove the roux from the burner once it’s all smooth, incorporated, and medium bubbles are forming (about ½ inch in diameter)
- Level up your queso dip with sliced jalapenos or salsa. Serve with chips &/or vegetables
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