Queso Dip (Nacho Cheese Dip)
This queso dip recipe is creamy, smooth, and adds great flavor to whatever you eat it with! It’s super quick to make and you can enjoy it warm, room temperature, or cold.
Queso cheese dip is one of my favorite snacks. It’s creamy, silky, and goes with a lot of different foods. On top of all that, it’s easy to make and can be an appetizer or a snack!
You can enjoy queso with some tortilla chips or tortilla bread, or as a dip for chicken, broccoli or cauliflower. The list of things you can eat queso with is long. So to make it short, queso is a delicious dip that’s super versatile. Queso chips are my personal favorite addition to a snack table at a party.
What is queso:
Simply put, queso is a cheese dip. It’s generally made with dairy, a thickening agent like flour, and grated cheese. Chile con queso is a close variation of this queso dip recipe. Chile con queso is just a cheese dip with added peppers to give it some extra kick.
For my queso, I just like to add some peppers and tomatoes on top to get a fresh bite to go along with all the richness of the dip. You can also top your queso off with some sour cream to give it extra creaminess and freshness.
How To Make Queso:
What I think makes this the best queso recipe is how simple it is. The ratios of the ingredients for this queso cheese are 1:1 plus 1:1. That means you’ll need 1 tablespoon of all-purpose flour to 1 tablespoon of unsalted butter. Then you need 1 cup of milk to 1 cup of grated cheddar cheese.
Not only do these proportions make for an awesome bite of queso, they’re also really easy to halve (which I always regret), or double to fit your needs.
Queso Cheese Dip Recipe:
Description: This queso dip recipe is creamy, smooth, and adds great flavor to whatever you eat it with! It’s super quick to make and you can enjoy it warm, room temperature, or cold.
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: approx. 1 cup of queso
– 1 tablespoon unsalted butter
– 1 tablespoon all-purpose flour
– 1 cup whole milk
– 1 cup medium cheddar cheese, shredded
– salt and pepper to taste
1. In a medium sauce pan, melt butter over medium heat. Add flour and whisk to incorporate. Cook this flour/butter mixture on medium heat for about one minute to get rid of some of the raw flour taste.
2. Slowly add milk to the pot in 3 or 4 additions, whisking well after each addition to avoid clumps.
3. Bring the milk mixture to a boil on medium heat while whisking constantly. Cook until thickened. You want to leave your cheese slightly runnier than your liking. After you add the cheese and let the dip cool slightly, it’ll continue to thicken up.
4. Remove the pot from the heat and add the shredded cheese immediately. Stir until the cheese is fully melted.
This cheese dip can be enjoyed warm, at room temperature, or cold.
How to store queso: This sauce keeps for up to 4 days in an air tight container in the fridge.
Reheating instructions: If you want to reheat your queso, add a splash of milk to loosen the sauce again. Heat on medium-low heat, whisking occasionally, until fluid again (about 5 to 10 minutes).
I would love to hear any tips you’d like to add to this post and how your queso turned out in the comments below!
Have any questions? Any ideas to improve this recipe? Feel free to comment for that as well.
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