Queso Dip
Creamy green chile queso blanco dip made with the perfect blend of cheeses, green chiles, fresh cilantro, and hot sauce. How to make the perfect homemade queso!
We are one day away from celebrating Cinco de Mayo so I am so excited to share my ultimate queso dip recipe with you! This has been a recipe that I have tweaked over and over to get it just right. We love Mexican food in our home and eat it almost daily so a phenomenal queso dip is pretty important.
If you are looking for the best homemade restaurant-style queso, this is the recipe for you. I tried making queso for years and struggled with it curdling, becoming hard, or stringy and it just wasn’t good after the first 5 minutes.
There are a few keys to making the perfect Mexican queso dip. This green chile queso recipe calls for only 7 ingredients and is a million times better than what you get in a can. It takes about 10-15 minutes to whip up and you can refrigerate it and re-heat it. It is the easiest queso dip recipe!
This Queso dip is made with sharp cheddar cheese, high-quality white American cheese, half-n-half, Rotel tomatoes with green chiles, salt, a touch of butter, and more green chiles. The key to making it extra creamy is the high-quality Boar’s Head American cheese. You can find it in your deli and it is the best stuff out there! You can order it by the pound (this recipe calls for 1/2 lb). It is perfectly creamy and melts beautifully so it keeps the queso that perfect consistency.
The Rotel tomatoes with green chiles infuse some fresh flavor into the queso and give some texture. I love to add a can of green chiles because they add so much to the queso.
When we lived in San Antonio, Texas, we would drive 1 hour and 10 minutes to Austin, Texas to order the green chile queso dip at Torchy’s Tacos. It was the best queso I had ever eaten and was determined to figure out the secrets. This is a quicker and easier version than the famous Torchy’s taco queso.
How to make the Best Queso Dip:
If you love Mexican food, check out these recipes:
Cheesy Mexican Chicken and Rice
Chicken Enchiladas Suizas
Chicken Street Corn Tacos
Grilled Steak Tacos
Chile con Carne Enchiladas
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Pin ItHeat a large skillet or pot over medium-low heat. Add butter and let melt. Drain the Rotel tomatoes and add to the skillet and saute for 1 minute. Sprinkle with salt.
Add half-n-half. Add only 1/4 of the American cheese at a time, stirring well after each addition. Once the American cheese is added, add 1/4 of the sharp cheddar cheese at a time. Stir often until completely melted.
Once the cheese is melted, stir in the green chiles. Cook for 5 minutes longer. The green chile flavor becomes stronger in time.
Serve warm with cilantro, hot sauce, and cotija cheese on top.
Nutrition information is automatically calculated, so should only be used as an approximation.
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