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Homemade Queso Dip

A creamy, melty cheese dip with sharp cheddar, cream cheese, and jalapeños, perfect for parties.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 810 people
Course: Appetizer
Cuisine: Mexican-American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups sharp cheddar cheese shredded
  • 8 ounces cream cheese cut into cubes
  • 1 cup whole milk or half-and-half
  • 2 jalapeños finely diced (seeds removed for less heat)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro chopped (optional garnish)
  • 2 tablespoons lime juice fresh preferred

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Cutting board
  • Sharp knife
  • Slow cooker (optional, for serving)
  • Measuring cups and spoons
  • Cheese grater (if shredding fresh cheese)

Method
 

  1. Shred your cheddar cheese if using a block, and cut the cream cheese into small cubes.
  2. Pour your milk into a medium saucepan and set it over medium heat, stirring occasionally until small bubbles form around the edges.
  3. Once the milk is warm, add your cream cheese cubes and stir constantly until they melt completely into the milk, about 2 to 3 minutes.
  4. Reduce the heat to low and add your shredded cheddar cheese in two batches, stirring well after each addition until fully melted and combined.
  5. Stir in the cumin, chili powder, diced jalapeños, and lime juice, mixing thoroughly.
  6. If your dip seems too thick, add milk one tablespoon at a time until you reach the desired consistency.
  7. Pour the finished queso into a serving bowl or slow cooker set to the warm setting to maintain the perfect melted consistency.
  8. Top with fresh cilantro if desired, and serve with warm tortilla chips, pita chips, or fresh vegetables.

Notes

Endlessly customizable with add-ins like chorizo, bacon, or roasted poblanos.