Go Back
+ servings
Chip with plenty of queso dip
Print Recipe
5 from 7 votes

Queso Dip Recipe

Smooth and silky queso dip, made using NO velveeta! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: bacon cheese dip, dip recipe
Servings: 8 servings
Calories: 914kcal
Author: Amanda


  • 8 oz block cheddar cheese shredded
  • 1 Tbsp cornstarch
  • 1 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1/2 medium yellow or white onion minced (about 1/3 - 1/2 cup)
  • 2 cloves garlic minced
  • 1 - 2 tomatoes diced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin
  • 1/8 - 1/4 tsp cayenne pepper (optional)
  • 12 oz can evaporated milk full-fat
  • 4 oz diced green chiles drained
  • 1/4 cup chopped fresh cilantro
  • 1 - 3 Tbsp milk (if needed)


  • In a medium mixing bowl, combine shredded cheese and cornstarch, stirring well to coat. Set aside.
  • Heat butter and oil over MED HIGH heat in saucepan. When hot, add minced onion and cook for 3-4 minutes, until soft and slightly charred.
  • Reduce heat to MED and add garlic and tomato and cook 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
  • Add evaporated milk and cheese mixture. Stir in diced green chiles. Turn heat down to LOW and stir until cheese melts completely and mixture turns into a smooth cheese sauce.
  • Stir in cilantro and some milk if needed. Keep in mind, queso will thicken as it cools (usually I don't need to add any milk).
  • Remove from heat and serve warm.


Calories: 914kcal | Carbohydrates: 61g | Protein: 46g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 195mg | Sodium: 932mg | Potassium: 1899mg | Fiber: 1g | Sugar: 58g | Vitamin A: 2598IU | Vitamin C: 21mg | Calcium: 1674mg | Iron: 2mg