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.
Similar Recipes You Might Like
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.
OH THE TORTURE! Seriously, queso is such a magically delicious thing and I can’t get enough of it (especially after our trip to Austin). Looks awesome!
My husband LOVES queso but I refuse to buy that unnamed processed cheese block! Is there anyway that you could do this in a crock pot?
Well, you need to saute the veggies and scald the half & half first, but then you might be able to dump it all into the crockpot and stir it up later. But I haven’t tried this, so I can’t be certain.
Home made is always better! This will be a fun treat to nibble on this weekend.
I love smoked cheese and I believe that this is the best queso!
This looks so amazing!! Wish I had some right now!
Oh lordy. This looks a.maz.ing. Vegan January is just killing me! Come Saturday I will DIVE into this :D
I hear ya! We’ve had cleaning eating month as well, but there was a moment or two when molten cheese snuck it’s way into the house. Not sure how that happened. ;)
This looks ridiculously delicious! I absolutely adore queso!
Oh how I love this dip!! It is my weakness..
You don’t have to sell me! I love all the smoky flavours you have here.
My 11 year old would inhale this stuff. It combines his favorites cheese and hot. Can’t wait to make it! Pinning.
I feel it is my duty as a Texan to test this recipe over and over and over. Yum!
Russell, I’ve spent a fair amount of time in Texas. (Grew up in OK.) I think you will approve!
Well, this just made my Monday more tolerable!! Bring on the cheese, yo!