Chef John's Queso Dip

Name: Chef John's Queso Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 0.5 pound sharp white Cheddar cheese; 1 tablespoon cornstarch; 1 tablespoon butter; 2 garlic cloves, minced; 1 bunch scallions, thinly sliced, dark green parts set aside; 1 teaspoon kosher salt, plus more to taste; 0.25 teaspoon ground dried chipotle pepper; 0.5 teaspoon ground cumin; 1 (4 ounce) can fire-roasted diced green chiles; 0.5 cup seeded and diced Roma tomatoes; 1 (12 ounce) can evaporated milk; 0.25 cup finely chopped cilantro; 1 pinch cayenne pepper, or to taste; 1 tablespoon diced Roma tomato

Cook Time: 10 minutes

This creamy, flavorful cheddar cheese dip is perfect for dipping chips or as a topping for various snacks. With its rich texture and spicy kick, it will be a hit at any gathering. Follow these simple steps to create a mouthwatering dish!

Ingredients

pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves, minced
1 bunch scallions, thinly sliced (reserve dark green parts for garnish)
1 teaspoon kosher salt, plus more to taste
teaspoon ground dried chipotle pepper
teaspoon ground cumin
1 (4-ounce) can fire-roasted diced green chiles
cup seeded and diced Roma tomatoes
1 (12-ounce) can evaporated milk
cup finely chopped cilantro
1 pinch cayenne pepper, optional
1 tablespoon diced Roma tomato, for garnish

Directions

Grate the cheese: Shred the sharp white Cheddar cheese into a bowl and sprinkle in the cornstarch. Toss the cheese to coat it evenly with the cornstarch.
Cook the aromatics: In a saucepan, melt the butter over medium-high heat. Add the minced garlic and the light parts of the scallions. Stir in the salt, chipotle pepper, and cumin, cooking for about 2 minutes until fragrant.
Add the chiles and tomatoes: Stir in the green chiles and cup of diced tomatoes. Continue to cook for another 2 minutes, allowing the flavors to combine.
Incorporate the evaporated milk: Pour in the evaporated milk and bring the mixture to a boil, stirring occasionally.
Melt the cheese: Gradually add the shredded Cheddar cheese to the saucepan, stirring constantly until the cheese is melted and smooth. Remove the pan from the heat immediately.
Finish the dip: Stir in the chopped cilantro. Taste the dip and adjust seasoning with additional salt or cayenne pepper if desired.
Garnish and serve: Top the dip with the reserved dark green parts of the scallions and a tablespoon of diced Roma tomato for added color and flavor. Serve warm with tortilla chips or your favorite dipping snacks.

Chef's Tips

For a different flavor, feel free to experiment with a combination of different melted cheeses.
Make sure to use a tortilla chip to taste for seasoning, as the chips already contain salt.
This dip remains creamy even after cooling, making it a great option for prepping ahead of time. Just leave it out until you're ready to serve but be cautious, as it may disappear quickly!

Nutrition Facts (per serving)

Calories	136
Total Fat	10g (12%)
Saturated Fat	6g (30%)
Cholesterol	31mg (10%)
Sodium	428mg (19%)
Total Carbohydrate	6g (2%)
Dietary Fiber	1g (3%)
Total Sugars	4g
Protein	7g (14%)
Vitamin C	12mg (13%)
Calcium	228mg (18%)
Iron	1mg (3%)
Potassium	203mg (4%)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chef John's Queso Dip is a crowd-pleasing, creamy dip made from sharp cheddar cheese, spicy green chiles, and a blend of aromatic spices. It is a beloved dish in Tex-Mex cuisine and has become a favorite appetizer for many occasions, from casual gatherings to festive celebrations.

History of Queso Dip

The term "queso" translates to "cheese" in Spanish, and the dish itself is rooted in the rich tradition of Mexican cuisine. Queso dip, as we know it today, is a more modern iteration of the classic queso fundido, a melted cheese dish that originated in Mexico. Historically, queso fundido was served with chorizo, peppers, or mushrooms, and was eaten as a warm, gooey treat. Over time, variations of queso dip emerged in the United States, particularly in the Southwestern states, where it evolved into a smooth, cheesy dip served with tortilla chips.

Regional Features of Queso Dip

Queso dip is particularly popular in Tex-Mex cuisine, a fusion of Texan and Mexican culinary traditions. While queso dip is widely enjoyed across the United States, each region has its own take on the dish. In Texas, for example, it's common to incorporate spicy peppers like jalapeos or chipotle for an added kick, while in Arizona, a more mild version with cream cheese may be preferred. Additionally, some versions of queso dip may include ground beef, shredded chicken, or chorizo for a more substantial treat, making it a versatile dish that can be customized to suit different tastes and preferences.

What Makes Chef John's Queso Dip Unique

Chef John's Queso Dip stands out for its silky texture and well-balanced flavors. Unlike many commercial cheese dips, which use processed cheese, Chef Johns recipe features freshly grated sharp cheddar, which melts smoothly and provides a rich, authentic flavor. The addition of fire-roasted green chiles, tomatoes, and seasonings like cumin and chipotle pepper elevates the dip, giving it depth and complexity. Furthermore, the dip's texture is thick but not overly firm, allowing it to be served warm and perfectly dip-able. The optional cilantro and fresh tomatoes on top give it a burst of color and freshness, setting it apart from other similar dips.

Where Is Queso Dip Usually Served?

Queso dip is often served as a snack or appetizer at casual gatherings, parties, and celebrations. It's especially popular during game days, Super Bowl parties, and Cinco de Mayo festivities. In addition to being served with tortilla chips, queso dip can also be enjoyed with fresh vegetables, pretzels, or even as a topping for nachos, tacos, and burritos. It is a versatile dip that pairs well with almost any Tex-Mex dish and can be used to complement grilled meats, rice dishes, or even scrambled eggs for a unique breakfast twist.

Interesting Facts About Queso Dip

The origins of queso dip can be traced back to the early 20th century when processed cheese became popular in the United States. However, it was not until the 1980s that queso dip gained mainstream popularity, particularly in Texas.
Many restaurants serve queso dip as a free appetizer when guests first arrive, encouraging them to order more food. It has become so iconic in Tex-Mex restaurants that it's often a menu staple.
While queso dip is usually made with cheddar cheese, some versions use a blend of cheeses like Monterey Jack, pepper jack, or even Velveeta for a creamier, smoother dip.
In Texas, queso dip is often spiced up with jalapeos, chipotle peppers, or even chili, making it more savory and spicy. The addition of meat such as chorizo or ground beef is also common in some variations.

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FAQ about Chef John's Queso Dip

Yes, you can store leftover queso dip in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools to room temperature before refrigerating. When reheating, do so gently on the stove over low heat or in the microwave, stirring frequently. You may need to add a small amount of milk to loosen the dip as it may thicken after cooling.

Freezing queso dip is not recommended because it may change the texture of the cheese once thawed, making it grainy or separated. However, if you decide to freeze it, make sure to use a freezer-safe container, and consume it within 1-2 months. When reheating, stir well to help recombine the ingredients.

If you prefer not to use cornstarch, you can substitute with an equal amount of arrowroot powder or tapioca starch. Alternatively, a roux (butter and flour mixture) can also be used to thicken the dip.

Yes, you can make this queso dip ahead of time. Once cooked, let it cool and store in an airtight container in the fridge for up to 3-4 days. When ready to serve, reheat gently on the stove or in the microwave. Just be aware that the dip may thicken as it cools, so you might need to add a bit more milk to reach your desired consistency.

Yes, feel free to experiment with different types of cheese. Monterey Jack, Pepper Jack, or a combination of cheeses can work well in this recipe. Just ensure that the cheese melts smoothly to maintain the creamy texture of the dip.

Yes, if you prefer a spicier queso dip, you can increase the amount of chipotle pepper or cayenne pepper. You can also add chopped jalapeños or other spicy chilies to amp up the heat.

Yes, you can substitute fresh Roma tomatoes for the canned ones. Just be sure to dice them finely and remove the seeds to avoid extra moisture in the dip.

If your queso dip turns out too thick, add a little more evaporated milk or regular milk to reach your desired consistency. If it's too thin, continue simmering on low heat to reduce it until it thickens.

Yes, this queso dip is vegetarian-friendly as long as you use vegetarian-friendly cheese and ensure that the other ingredients, like the spices, are free from animal products.

Yes, this queso dip pairs well with a variety of snacks. You can serve it with pretzels, crackers, veggies like carrot sticks or celery, or even use it as a topping for nachos or baked potatoes.

Comments

Jean Dowdle

10/06/2025 01:52:54 PM

taste is awesome except I got the taste of uncooked cornstarch....any suggestions on how to correct that? otherwise it was easy and yummy! will certainly make again but maybe with a rue instead of just the starch mixed in with the cheese....thoughts?

erika925925

01/10/2021 09:30:52 PM

OK, My first try at making this I did half sharp cheddar and half Monterey Jack, I didn't like the texture of it but the flavor was great. Second try I used all Monterey Jack cheese, that is it!!!!!!! The flavor is incredible! This tastes better than anything I've had in a Mexican restaurant! New favorite for sure!

Kim Haereiti

03/24/2024 01:24:27 AM

We didn't have scallions, so we used white onion, giving them a little longer to get soft before adding the rest to that stage. We added two chopped serrano and one chopped jalapeno peppers, to the next stage. We used 4oz of Sharp White, and 4 oz of Pepper Jack. We added salt and cayenne to taste. We also added lightly grilled and chopped shrimp! WE LOVED IT. No picture because we ate it all too fast.

slongrn

05/04/2020 10:22:45 PM

Oh my gosh!! I just made Chef John's Queso Dip. It is absolutely delicious!! I will never buy another jar of "fake quest". I followed the recipe to the "T" except for one thing. I knew my Granddaughter would not care for the "chunks" even thought they are ever so small. Our local Mexican restaurant's quest is smooth. So after I added the evaporate milk but before it boiled, I poured the queso in my "bullet" and zapped it to get the chunks out. Now I do know that for some scientific reason it does change the flavor a little when you change the consistency. I then placed the pan back on the stove, brought the mixture to a boil and added the cheese and cilantro as instructed. This is an absolute keeper (aren't all of Chef John's recipes keepers!!!). As Chef John says "Enjoy"!!!

Linda Adams Dodge

02/17/2019 07:40:33 PM

This is better than our local Mexican Restaurant offers. I made exactly as written, using half white cheddar and half mont. jack. It is so super easy and quick to make.

slix1

06/28/2025 11:22:41 AM

I have made this twice and only used 2 teaspoons of cornstarch. I simmered it on low to reduce the cornstarch flavor. The heat from the chipotle will get stronger with reheating so that might be a consideration for some. I used the leftover in a stacked enchilada casserole and it was a great way to use it. Second time I used Monterrey Jack instead of white cheddar and it was also very good.

Donna6017

06/28/2021 05:56:41 PM

One more think if you did not grate your own cheese leave off the cornstarch!

sistachiclacquer

02/28/2022 11:51:41 PM

I cooked it as per the recipe this time. Next time, I'd add less salt and more cayenne. Delish! I couldn't stop eating it.

crys

07/10/2019 09:23:27 PM

Subbed 3/4 can of ROTEL for the fresh tomatoes but I'd imagine fresh would be even better. Very easy. Hits the spot but isn't exactly decadent. Could use a bit less cornstarch. I would only make this for a Mexican/Southwestern-themed event as it's not exactly the One Cheese Dip to Rule Them All, probably cuz it doesn't have alcohol in it...just my taste I guess!

Renee Shutters

04/01/2020 12:28:01 AM

I cheated using dried chives, minced onion but this was amazing!

KGirlNC

06/07/2025 11:31:49 PM

Fantastic! I will never buy jar queso again. I used spring onions and cilantro from my garden. It was so easy and I have struggled with queso in the past. Thanks Chef John- your recipes Never disappoint!!

KGirlNC

06/07/2025 11:31:49 PM

Patrick Smith

11/12/2024 11:47:22 PM

This is officially my go-to.

kocsissl

08/03/2024 02:03:30 AM

Made exactly as directed, shredded my own cheese, used real butter, fresh garlic, it turned out very mealy which made it inedible. The taste was not bad but this is like nothing I've ever had at a Mexican restaurant. Maybe it was the brand of block cheese? That's why I gave it 3 stars, otherwise it would have been 1. I won't be making this again.

Trish-the-Dish

02/12/2024 04:27:59 AM

This was right up my husband's alley, so to speak. Me, I'm not big on queso, or any dip that has no meat in it. We ate it as a first offering during the Super Bowl, so it was very appropriate for that setting. I will make it again some time, because my husband really liked it.

MnY

01/03/2024 02:10:46 AM

Maybe I did something wrong, but I followed the recipe exactly and this was inedible for me. I even used fresh spices and ingredients and this came out incredibly bland and flavorless. I even tried it dolloped in spicy chili and it flatlined the chili 😳 Chef John's are usually our favorite, but this one is on the no list. Sorry!

fruitdog

11/20/2023 06:58:46 PM

This was just okay for me. I roasted a poblano pepper for the canned chili. I used a little smoked gouda, maybe that's what gave it a flat flavor? Salt helped, maybe it will taste better when I serve it in a couple of days.

Pixelmancer

08/09/2021 06:22:05 AM

It's pretty bad. It's not spicy at all, and I can barely taste the cheese. In fact, it's hard to taste anything but the evaporated milk. Chef John needs to call Kitchen Nightmares.

seipmoney

05/23/2021 02:09:10 AM

YES!!! THis dip is what a lot of the popular mexican restaurants serve. Honestly though, I feel it goes MUCH better with Preztels than chips..

LLL

02/27/2021 09:08:14 PM

This recipe has a great flavor. I loved the consistency where it was not so thick. Will definitely make this again.