Queso Dip

12 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Queso Dip made with all natural ingredients but all the smooth and creamy cheese dip that’s perfect for your favorite dip or nachos!

Cheesy dips are basically heaven on earth and we have you covered with Ultimate Spinach Artichoke DipArtichoke Cheese Dip and my favorite Baked Fontina Cheese Dip.

Queso Dip Queso Dip

Queso Dip is AMAZING. Some people call it fundido, some call it nacho cheese dip and others just call it Queso. Either way your favorite Tex-Mex restaurant is going to have a version and I am willing to bet it is one of their most popular items on their menus!

Why would anyone in their right minds turn down a giant bowl of melted cheese with a pile of tortilla chips. Or you can spoon it over tacos or fajitas or grilled chicken.

So amazing I’ve basically ditched Nachos because now I have nachos that never get soggy.

We don’t just make the standard queso dip of Velveeta and Rotel though, we love a good homemade queso with real cheese made with a bechamel sauce. Plus with the added chilis you’ll LOVE the flavors and appreciate how easy it is too.

Easy Queso Recipe

How to make Queso with Velveeta:

The traditional “easy” queso with Velveeta and Rotel is made by just adding a can of rotel tomatoes and chilis to a block of 16 ounces of Velveeta cheese in a large bowl and mixing. Then you microwave the bowl covered with a wet paper towel for 2-3 minutes until bubbly and serve with tortilla chips.

Want to make the queso spicy? We add in either canned or fresh sliced jalapenos. You can also add some spice by adding hot sauce, cayenne pepper or chili powder to the mixture.

If you want to add a bit more body to the queso you can also add in onions. What I like to do though is season the onions with some taco seasoning and cook them down really well in just a bit of oil until they are translucent and start to brown.

Best Cheese for Queso:

While I love the Jack and Cheddar mixture in this recipe many people love recipes like my Chili’s White Queso. If you’d prefer a white queso I’d suggest using a white cheddar cheese or even a white american cheese if you’re skipping the bechamel sauce.

Queso Recipe

What to serve with Queso?

We serve queso alongside salsa, sour cream and chips. You can even serve this queso alongside your favorite meals as a sauce. It’s also delicious served with Potato Wedges.

How to make queso dip with meat?

Yes, if you’d like to add ground meat to the queso make sure you brown the ground meat before adding the butter and flour so that the fat from the meat can be integrated into the bechemel sauce. If you add the meat and drippings into the queso after you’ve made the cheese sauce it can cause the cheese sauce to break.

Psst, also definitely try my Slow Cooker Nacho Cheese Sauce.

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Queso Dip

Queso Dip made with all natural ingredients but all the smooth and creamy cheese dip that's perfect for your favorite dip or nachos!
Yield 12 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Dip
Cuisine Mexican
Author Sabrina Snyder


  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 cup diced tomatoes
  • 1 cup fire roasted whole green chilis chopped
  • 3 cups grated cheddar cheese
  • 3 cups Monterey Jack cheese


  • Add butter to the cast iron skillet on medium heat until melted before adding in the flour and whisking for 1 minute.
  • Add in the milk slowly while whisking and keeping the mixture smooth for 3-4 minutes before adding in the tomatoes, chiles, cheddar cheese and jack cheese until the mixture is completely combined and smooth (except for the chunks of tomato and chiles).


Calories: 256kcal | Carbohydrates: 3g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 337mg | Potassium: 115mg | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 1.9mg | Calcium: 444mg | Iron: 0.6mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. I’ve not made it in a slow cooker but keep it in one on a warm setting when serving. You just need to make sure to give it a stir every once in a while. Enjoy!

  1. Super easy, simple and delicious for nachos and I didnt have green chiles but i had a can of roasted tomatos and green chiles and worked so well!

  2. If I make this the day before a party, refrigerate and warm the next day….would there be any issue or adjustments to make?

    1. I suggest keeping it in a slow cooker on a warm setting. You just need to make sure to give it a stir every once in a while. Enjoy!

  3. I made the recipe exactly as it is written, and it’s just okay. It needed a little more flavor for our taste. We’re native Texans so we’re queso snobs. It would make a good base for a sausage dip, or poured over nachos with tons of other toppings. But, by itself with just chips, it was lacking in flavor.

  4. I made it . Everybody loved . But I had to adjust a little bit . Instead flour I used cornstarch, instead milk I used evaporated milk. I adjusted the season too . The texture it was perfect . Thanks

  5. I tried this with the 1:3 milk:cheese ratio, before I read in the comments that an older edit used a 1:6 recipe. I like to serve the queso hot/warm, and this (with the 1:3 ratio) was far too watery at higher temperature (i.e. not viscous enough for my taste). By the time it cooled enough to have the right viscosity, it was basically room temperature, and had acquired some of the less pleasant texture that lakes of cooled cheese tend to acquire. I understand some folks like it that way, and that’s okay (I guess, lol). Just writing this as a heads-up for folks like me.

  6. The “5 star” rating is from people who haven’t even tried it. It was so thick and gummy as written that we had to add more milk and then it turned lumpy

  7. I was really hoping to love this recipe! I love queso and made it for a party and it just tasted like cheese. Couldn’t taste the chilis or tomatoes. We had to add more milk because it was so thick. Nobody at the party liked it

    1. Oh, bummer. If you decide to try again, you can increase the amounts of the chilis and tomatoes to help get to more of the flavor you’re looking for.

        1. I did more recipe testing on this and adjusted the recipe, hope the new proportions are better. I did originally make it with the one cup and the cheese was great when tested but upon letting it sit it does harden too quickly and get too sticky. With the second cup of milk it does stay creamier much longer. Hope the adjustment helps.

  8. I’m pretty sure the proportions here are not correct. Looking at other recipes, you need 2 cups of milk for this much cheese. I used half the cheese here (3 cups) and it turned out great.

  9. Girl, you won me over with this recipe. I think queso is the number one thing we go through fastest around here and with this recipe you can’t go wrong!!

  10. you have great recipes and I do subscribe to your emails, but almost every time I try to see one – I get a popup in the center of my screen which I can’t close. very frustrating. makes me want to unsubscribe. I don’t need to keep re-subscribing.