Queso Recipe
by Sommer Collier — last updated on May 12, 2025 
This smoky and creamy Queso Recipe is loaded with bold flavors from melted cheddar cheese and chiles, making it the perfect party food.
This Homemade Queso Recipe Is The Perfect Cheese Dip
You’ve probably tried the 2-ingredient version of queso made with Velveeta cheese and Rotel, which features tomatoes and green chiles. I’m not knocking either of these products, or the queso they make.
However, I do believe we can make even better-tasting cheese dip recipe with real cheese! And this my friends, is The Best Queso Dip Recipe I’ve ever made.
Sommer’s Recipe Notes
This totally addictive cheesy Queso Dip is the ultimate scoopable snack. I love it with a classic nacho, but you can pour it over everything, from burgers and pretzels to broccoli and fries. It’s truly a cheese-lover’s HEAVEN!
- Party favorite – This easy queso dip is a guaranteed hit for your next party. Just make sure to make A LOT because it will disappear quickly.
- Perfectly creamy – This queso is perfectly smooth and velvety all thanks to that combination of cream cheese and half and half.
- Bold flavors – From the sharp cheddar to the smoky chiles and spicy jalapeños, this cheese dip is truly unforgettable.
I love to keep this warm in a fondue pot and enjoy it all night long.
Ingredients and Notes
- Cheddar cheese – You will need both smoked cheddar for a slightly smoky flavor, and sharp cheddar cheese.
- Yellow mustard – The mustard will balance the flavors with a little tang and kick.
- Cream cheese – Use softened cream cheese at room temperature cut into cubes.
- Cornstarch – You’ll need this to thicken the dip to creamy perfection.
- Chipotle chiles – Use the ones that are canned in adobo sauce for a smoky flavor.
- Butter – Use unsalted softened butter.
Recipe Variations and Dietary Swaps
- Cheeses: If you don’t like smoky-flavored cheese, you can opt for all sharp cheddar cheese, or throw in some other options like pepper jack, or white American cheese!
- Beer – Reduce some of the half-and-half and swap with a light beer.
- Chorizo – Stir in some cooked and crumbled chorizo for extra spice and texture.
- Vegan – Replace the cheddar cheese, cream cheese and butter with dairy-free versions, and substitute the half-and-half with cashew milk or oat milk.
How to Make Homemade Queso Dip
To make this melty, rich and smoky homemade Queeso sauce, you need a handful of fresh ingredients and only 15 minutes!
Find the full Queso recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftovers in an airtight container or jar, and store in the fridge for up to 4 days.
- Reheating Leftovers – Place leftovers in a saucepan and reheat over medium-low heat, making sure to stir frequently. If the Queso dip is clunky, add a splash of half and half, whole milk or heavy cream to loosen it up. You can also heat it up in the microwave in short bursts.
Serving Suggestions
This is truly the best queso recipe, and it’s just as good, if not better, than the one you get at your favorite Mexican restaurant. It tastes amazing on just about anything, and there are SO MANY ways to serve it!
For a more classic option, ladle generous amounts of this sauce over tortilla chips with a sprinkle of fresh cilantro and chopped onion. You can also serve it with tacos or nachos, and add toppings like baked beans, guacamole and salsa.
You can also make a decadent breakfast out of this sauce by drizzling it over eggs or hash browns.
Frequently Asked Questions
Some people have trouble with their queso dip solidifying after it cools. The cornstarch in this recipe should help to stabilize the sauce and keep it in liquid form even after it cools. Then you can reheat it easily to use again!
Block cheese, shredded at home, produces a much better texture than pre-shredded cheese covered in additives to ward off clumping.
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Video
Ingredients
- 1 tablespoon butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced
- 1 1/2 cups half & half, or evaporated milk
- 2 chipotle chiles, diced (canned in adobo sauce)
- 1 tablespoon cornstarch
- 4 ounces cream cheese, cut into cubes and softened
- 1 teaspoon yellow mustard
- 8 ounces smoked cheddar cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
Instructions
- Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
- Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
- Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.
Really yum! Used oat milk and creamer instead of regular half and half. Added beer right at the end to get rid of the slight grittiness. Will definitely make this again. Thank you so much for sharing.
I am thinking of making this for my daughter’s wedding reception for around 90. Should I double or triple the ingredients?
Hi Trish,
10-11 recipes should be the right amount. Be sure to make a test batch beforehand, anytime you are making a recipe for a big event.
I made this recipe this week to go on a chili dish. It was very easy to put together and made a lot of queso. I loved the queso so much. I took the extra to work with a bag of Fritos and it was gone in minutes. I agree that the smoked cheddar added a lot of great flavor. This recipe is a keeper.
Very delicious! Thx a bunch for your work!
I made this today for Sunday football. Mine was great but then as it cooled it was extremely oily. I always have better luck with American or Velveeta.
Thanks for this delicious recipe! Here are some of my tweaks:
1) Added 2 teaspoons of salt and 1 teaspoon pepper to pull out the flavours in the dip.
2) Doubled the amount of mustard.
3) I added the first half portion of the cheese and stirred till it melted. It was already feeling on the thick side so I took the mixture off the stove and added a splash of half & half and stirred in the rest of the cheese. Didn’t bring it back to the stove. Just let it melt together while stirring occasionally. It turned out very tasty!
I didn’t have smoked cheese so I added liquid smoke and it was amazing! Thank you for sharing, my family loves it!