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.
Oh wow, what a beautiful recipe. This is exactly what I was looking for, and I’m so happy you explained stuff like the corn starch. For me cooking new recipes isn’t just about the food, because I like learning new things. I was curious how to properly make nacho cheese and well…yeah this recipe looks better than I could have hoped.
This is delicious, just made it tonight for our nachos. Thank you! Ps…it is perfect!
This truly is the best queso ever. I’ve made it a dozen times. We love it over baked potatoes with broccoli. Anyone I share this with leaves with a link to the recipe. Normally I adapt recipes to my own taste but this one is perfect the way it is.
So… The kids love it. I’m just ok with it. That said, it does have a really nice consistency. I think it’s the mustard that’s putting me off (and I’m a mustard guy). I did add a little cumin which made it a little better for me. Please do not take this review too critically. I think this is a really really nice recipe and will make it again without the mustard next time.
Thank you so much for this. I wanted traditional Rex-mex without the gross processed cheese and fillers. I really appreciate it! Yum!
Do you recommend half and half over the evaporated milk? Have you made it both ways?
Hi Joanna,
Yes, I prefer half & half. But if you go with evaporated milk, let me know what you think!
I am very excited to try your Best Queso Cheese Sauce. Can I make it in a crock pot?
Do we use dry mustard or prepared? Thanks for posting this recipe. It looks delectable!
Hi Margaret,
It adds flavor, but is not necessary. :)
I am wondering which one– mustard in the form of dry powder found in the spice section, or the prepared mustard we use as a condiment. Thanks.
A HUGE hit! Can easily adjust the spiciness of the recipe which is nice if needed for a crowd that isn’t down for really hot stuff. Originally it was my brother in law that started making this, and being a lover of cheese dips, I instantly fell in love. Recipe was passed onto me and now this will be a snack staple in my house for the masses :)
A handy note: I buy the smoked and sharp cheeses at Costco – WAAAAY cheaper to buy here than the local grocery store!
Thank you SO much for this recipe!
So good. I made this almost every single football Sunday this last fall. It’s also a phenomenal mac and cheese sauce.
So many people said “looks like a wonderful recipe”. I have made it and after trying a few queso recipes this is the one I go back to. Many variations to it, such as adding black beans, or taco meat, but since the basic recipe is a great one, it is all good! Thanks for a great recipe!
I have been searching for a really good cheese sauce for my nachos and now it has ended. I made it once as is and it was awesome. Tonight I thought I try something different. I made the sauce but then added some taco beef to it. Then filled some scoops and topped with a little salsa. It turned out delicious. Thanks again for the recipe
This looks so great! I’ve never seen cream cheese in a queso recipe, does the queso have a cream cheese flavor at all or does it just add a smoother consistency?