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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Homemade Queso Recipe
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.
definitely not what I expected for a recipe that has 90 ratings, all of which are five star. I followed the recipe to a T & it ended up extremely thick, grainy, and bland. I put in three jalapeños including all of the spices and other types of peppers and there was still zero flavor. I also put in double the amount of half-and-half in an attempt to make it more watery and it did not work at all. After one hour on the table it was practically hard. Disappointed
Sounds like you overcooked the cheese. This often happens to me. To prevent this, take the liquid mixture off the stove and then stir in the cheese. You don’t have to return the mixture to the stove. It will melt more creamy and smooth this way, slowly incorporating with the rest of the hot ingredients. I also had to add a splash of half & half to thin it out a bit and added some salt, pepper and mustard to bring out the flavours in the dip. Hope those tips help!
This was so easy to make! So cheesy and creamy. My family loved it :)
My family loves this! I have actually merged it with my favorite mac and cheese recipe to make spicy mac and cheese. It is a hit as well
It tastes insane!
Question – can I make this the day before and leave in the fridge?
Hi Chloe,
I’m so glad you liked it!
Sure, you can. Rewarm slowly over the stovetop. :)
How much by volume does this make. Will it fit in a 1.5 qt crock pot to keep warm during the party?
Hi Lenny!
This recipe makes approximately 2.5-3 cups, so it will fit in your small crock pot. :)
Recipe was fantastic. I made a few adjustments because i had red onion on hand instead of the shallot. Instead of Cheddar Cheese (I was out!) I used a bunch of string cheese and i did have some smoked cheese that i had gotten from Europe! I used some whipping cream that i had in the fridge, used one cup and 1/2 cup of 1% milk, The scalding was very interesting. Had no clue about that previously. I made a chicken taco for my son using my daughters recipe which calls for queso on a pan fried tortilla, rice, cheese and meat. My son rated it EXCELLENT! Also i only had one jalepeno so no chipotle chiles. So what i’m saying is that even with changes the consistentcy and flavor were still outstanding! Thanks so much!
I want to make this, will it be just as good if I use white cheddar cheese?
Hi Janet,
We have made this recipe with lots of types of cheese. It will still taste delicious! Just be sure whatever you add is a good melting cheese.
I made this recipe tonight for supper. I had never made Queso from scratch. This is an excellent recipe. Easy to follow directions. I didn’t have Smoked cheese on hand so I used Sharp and Monterey Jack. My family LOVED it!!!!
P.s. I was afraid to add the mustard so I added a little less than the directions called for. Don’t doubt the genius that created this… add the mustard!
This recipe was delicious! Used 1 jalapeño, smoked Gouda instead of smoked cheddar, and no mustard. Highly recommend!
Great recipe! I did not have all the ingredients on hand so I improvised a bit. No half and half so I used 2% milk (I’m sure it’s better with the cream!) I used 1 1/2 T cornstarch which I thought was needed but probably because I used the milk. No chipotle‘s or smoked cheddar so I used all sharp cheddar. I also did everything in a crockpot and adjusted to that.
I can’t wait to try it again with the chipotle’s and smoked cheddar! Thanks for sharing!
This queso is perfect to bring to a party.. everyone still talks about it
Okay, y’all. I’m sure the readers here enjoy this extravagant recipe of cheesy richness but it shouldn’t be confused with “queso” which is a traditional, cheap Tex-Mex dish the recipe of which consists of American melting cheese because it’s cheap and has a low melting point (blocks of American cheese, white and/or yellow – NOT Velveeta unless that’s all you have), regular milk, a can of jalapenos (you chop the jalapenos up and pour the juice in – to taste). You melt the cheese, milk and jalapeno juice over a water bath then add in the jalapenos and if you want fancy then add in chopped onions, tomatoes and garlic. The canned jalapeno juice is the secret flavor ingredient that adds the spicy bite to it. I can already see the gourmets reading this page GASPING at the vulgarity of it all, but there is NOTHING gourmet about Tex-Mex. lol.