Want to get the party started? Put out a pot of queso. Studded with tomato, jalapeño, and cilantro, this warm and creamy cheesy dip is a classic party food for a reason—I’ve yet to meet anyone who can resist loading up a chip (or two). Keep reading on for how to make our best-ever version of this classic appetizer.
How To Make Queso Dip
INGREDIENTS
- Neutral Oil: I sauté my aromatics in a neutral oil like canola or vegetable oil to avoid introducing flavors that would compete with the queso.
- Onion: I start by cooking up some yellow onion, which creates a flavorful base that lends sweetness and depth to the queso. If you don’t have yellow onion, white onion is a great alternative.
- Jalapeño: Seeded jalapeño contributes mild heat and that slightly grassy flavor that is one of queso’s distinguishing traits. For more spice kick, include some of the seeds or swap in a serrano or two.
- Garlic: This allium rounds out the flavor base, adding savoriness and aromatic depth.
- Cornstarch: I use cornstarch to thicken the queso and give it the smooth, velvety texture I’m after. It has the added virtue of helping to prevent the cheese from separating.
- Evaporated Milk: I chose evaporated milk for its unmatched ability to give the queso a rich, creamy base without the sometimes overwhelming heaviness of cream. Its concentrated milk proteins also help stabilize the cheese, guaranteeing a smooth queso that won’t break.
- Cheddar: I went with sharp cheddar as the principal cheese in my queso. It melts readily and smoothly and has tangy flavor that cuts through some of the richness of the queso. I recommend buying cheddar in block form and shredding it yourself. Pre-shredded cheddar often includes anti-caking agents that can hinder melting.
- Monterey Jack: I include mild, buttery Monterey Jack in the mix to up the creaminess factor and offset some of the sharpness of the cheddar.
- Tomato: Stirred into the queso, the chopped tomato brings freshness and a welcome bit of acidity. I like roma for the job because it’s less watery than your average tomato, so it’s less likely to impact the texture of the dip.
- Cilantro: Cilantro gives the dip a touch of herbal brightness and a fresh, vaguely citrusy aroma.
- Lime Juice: A squeeze of lime juice adds zesty acidity that brings all the other flavors into clearer focus.
STEP-BY-STEP INSTRUCTIONS
Kick the queso off by sautéing the aromatics to create a flavorful base. You’ll want to make sure the onion, jalapeño, and garlic are chopped fine to ensure they remain in the background. Grab a large skillet, preferably cast-iron, and heat the oil over medium heat. Add the onion, sprinkle it with 1/2 tsp. salt, and cook, stirring occasionally, until translucent and softened, about 7 minutes. Add the jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more.
While the aromatics are gently sizzling away, whisk up the slurry you’ll use to thicken the queso. This is just a simple matter vigorously whisking the cornstarch and 1/4 cup evaporated milk together in a small bowl until the cornstarch is dissolved.
Add the paprika and remaining evaporated milk to the aromatics in the skillet and bring to a boil, stirring constantly. Give the slurry a final whisk to ensure it’s evenly mixed, then pour it into the skillet. Bring to a simmer and cook, stirring frequently and reducing the heat to maintain a gentle simmer, until the sauce thickens, about 2 minutes.
Time for some cheese! Remove the skillet from the heat and sprinkle the cheeses over the sauce. Stir until the cheeses are melted and fully incorporated into the sauce. Squeeze in the lime juice.
Stir in the tomatoes and cilantro. Taste the queso and season with the remaining 1/2 tsp. salt, if needed. Top with more tomatoes and cilantro, if desired.
Serve warm with tortilla chips alongside.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- How to make the best queso: Here at Delish, we swear by the power (and flavor) of real cheese and fresh veggies, so while the OG queso may have contained processed cheese and canned tomatoes and chiles, my version uses fresh ingredients coupled with a few key pantry staples to create a dip that tastes bright and vibrant, while still maintaining the luxurious creaminess of the original. Chef and food writer J. Kenji López-Alt was my muse here. In his deep-dive into nacho cheese sauce, he discovered that melting cheese into a base of evaporated milk and cornstarch resulted in a perfectly thick and velvety sauce that won’t separate, even when cooled and reheated again and again. Home kitchen magic.
- The key to making smooth queso: Completely dissolving the cornstarch in a little evaporated milk before adding it to the sauce is crucial to ensuring it incorporates evenly without clumping. Once the slurry has been whisked into the pot, it’s important to boil the sauce for at least 1 minute to fully activate the thickening power of the cornstarch. Just be sure to take the sauce off the heat before melting in the cheese. If you boil the cheese aggressively, there’s a good chance it will split, regardless of that magical evaporated-milk base.
- The best cheese for queso: When it comes to cheese, I found that two parts cheddar to one part Monterey Jack produces the ideal balance of sharpness and creaminess. If you want to explore other possibilities, you could substitute the Monterey Jack for Colby-Jack or pepper Jack; you could even throw in a little Swiss. Just keep in mind that some cheeses are divas, with BIG personalities that might interfere with the queso vibes, so don’t stray too far from the basics.
Storage
Queso dip can be stored up to 4 days. Let cool, then transfer to an airtight container and refrigerate. Reheat over low heat, stirring frequently and adding a splash of evaporated milk to thin, if needed.
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