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A bowl of delicious Creamy Queso Dip is shown as a featured image for a recipe article.

Best Creamy Queso Dip Ever

This recipe delivers a velvety smooth, restaurant-quality queso dip, avoiding grainy textures and broken cheese sauces. It uses a blend of white American and Monterey Jack cheese, along with evaporated milk and spices, to create a perfectly creamy and flavorful dip.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound white American cheese, cubed
  • 4 ounces Monterey Jack cheese, shredded
  • 1 cup evaporated milk
  • 1/2 cup whole milk
  • 4 ounces diced green chiles, drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Pinch of cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • Optional garnishes: chopped cilantro
  • Optional garnishes: diced tomatoes
  • Optional garnishes: pickled jalapeños

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Stirring spoon
  • Slow cooker (optional)

Method
 

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more, until fragrant.
  4. Reduce heat to low.
  5. Add white American cheese and Monterey Jack cheese to the saucepan.
  6. Pour in evaporated milk and milk.
  7. Stir constantly until the cheese is completely melted and smooth. This may take 10-15 minutes.
  8. Stir in diced green chiles, cumin, chili powder, and cayenne pepper (if using).
  9. Season with salt and pepper to taste.
  10. Serve immediately with tortilla chips, vegetables, or your favorite dippers.
  11. Garnish with chopped cilantro, diced tomatoes, or pickled jalapeños, if desired.
  12. If not serving immediately, keep warm in a slow cooker or on the lowest setting on the stovetop, stirring occasionally to prevent sticking.

Notes

For a smoother consistency, use a whisk while melting the cheese. If the queso becomes too thick, add a splash of milk. Store leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring frequently. You can substitute Pepper Jack cheese for Monterey Jack for a spicier dip. White cheddar can be used in place of white American, but the sauce may not be as smooth.