Queso Dip

Queso Dip is silky, smooth, delicious and a crowd pleaser any time. A restaurant staple that you can make easily at home whenever you want to. It comes together in 20 minutes and once you try it you know it is the best queso recipe you can ask for.

You might think why do I need another queso recipe and let me clarify this up for you: when you experience how amazing it is, you won’t go back to any other.

There is one ingredient that makes this Queso Dip outstanding and that’s non dairy cream cheese, because I tell you this will make your dip super creamy, smooth and utterly delicious.

I do this often as you might know from my Southern Mac and Cheese or the Hot Cheese Dip when I want a really creamy and silky texture.

What you need for this Queso Dip recipe

Obviously cheeses: I go for both dairy free cream cheese and shredded cheese. You can use what you want and like. If you use cheddar the dip will be more orange and with mozzarella it will be lighter. No matter what you use always delicious and great.

I use fresh garlic and onions, but you can use powder.

Cumin, cilantro, hot sauce and jalapenos really make this Queso Dip so flavorful, robust and bold.

A splash of milk is great to thin things out and I use oat milk, because I really love how creamy, rich and amazing it is. Of course will work with any milk you can think of.

To get the best texture from the tomatoes, remove the pulp. 

Dairy free butter create a buttery flavor which is so delicious. You can also use oil instead of butter, but it won’t be as rich and buttery.

How to make Queso Dip

Start with melting butter in a large pan. Add diced onions and pressed garlic and cook both for around 2 minutes.

Next add in cream cheese and milk together with cheese. Reduce heat to medium and let everything melt and form a smooth mixture.

Now season with cumin and hot sauce. Mix in 3/4 of the tomatoes, half of the jalapenos and cilantro. Let everything cook for 6 minutes more and finish with a pinch of salt of pepper.

Serve with  the reserved tomatoes, jalapeño and cilantro on top. And with your favorite chips.

Tips and tricks

For the tomatoes: you can use canned diced tomatoes, but keep in mind to put them over a sleeve to remove all the juices.

Leftovers can be stored in the fridge for around 4 days. You can reheat on the stove or in the microwave if you prefer a warmer dip, but it will taste amazingly cold.

For freezing: I would suggest to prepare the Queso Dip without any toppings from jalapenos, cilantro, tomatoes and add them just before serving.

Looking for a milder dip? Add more tomatoes and less jalapenos. Also leave out the hot sauce.

Other dip recipes to try

• Million Dollar Dip
• Rotel Dip
• Spinach Dip
• Ranch Dip
• Crack Dip

For remakes of this Queso Dip, tag me on Instagram or Facebook.

Enjoy, Florian.