This Queso Dip is a classic favorite. Make it mild or spicy, chunky or smooth. It’s versatile and made with simple ingredients—no Velveeta. Perfect as an appetizer or snack for game day or any gathering.
I love tortilla chips with a good dip—salsa, guacamole, queso—I’ll take them all. There’s a restaurant nearby that makes an incredibly smooth, nicely spiced queso. This recipe is my take on that style, a touch chunkier and easy to adapt.
The great thing about this queso is how customizable it is. Prefer it smooth? Use fewer tomatoes and onions or puree part of the mixture. Want more heat? Keep the jalapeño seeds or swap in pepper jack. Want a thinner dip? Add a little more half-and-half. It’s a straightforward Tex‑Mex-style chile con queso you can tweak to your taste.
When I made this batch my husband had just had his wisdom teeth removed, so I didn’t have to share—score! My kids aren’t fans of queso, so more for me. It’s simple to prepare and doesn’t rely on processed cheese blocks. Enjoy it warm with plenty of chips.
Simple to make and completely crowd‑pleasing. Below is the full recipe with ingredients and instructions so you can make this at home.
Queso Dip
Amber Brady
10 mins
15 mins
25 mins
6
Ingredients
- 2 Tbsp oil (vegetable or canola)
- ½ medium onion, diced (about ½–¾ cup)
- 2 medium jalapeños, diced (remove some or all seeds for less heat)
- 8 oz yellow American cheese, sliced from the deli and cut into cubes
- 8 oz Monterey Jack cheese, shredded (use Pepper Jack for more heat)
- 1 to 1½ cups half & half (adjust for desired consistency)
- 1 to 2 tomatoes, seeded and diced (depending on how chunky you want it)
- ⅓ cup fresh cilantro, chopped
- Optional: chili powder and cayenne pepper, to taste
Instructions
- In a medium skillet over medium-high heat, add the oil, diced onion, and jalapeños. Sauté 5–10 minutes until the onions are translucent.
- Reduce heat to low. Add the cubed American cheese and shredded Monterey Jack. Gradually stir in the half & half, adding just enough to reach your preferred consistency. Stir until smooth and melted.
- Remove from heat, fold in the diced tomatoes and chopped cilantro. Taste and season with chili powder or cayenne if desired. Serve immediately with tortilla chips.
Video
Notes
- Avoid pre-shredded cheese if possible. It often contains anti-caking agents that prevent smooth melting. Shred cheese by hand or cube it into small pieces so it melts evenly.
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