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Close up picture of queso inside a white bowl topped with tomatoes, cilantro, and onion. Tortilla chips around the bowl.
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Queso Dip

Queso Dip is a simple dip recipe that is made on the stove top with shredded cheese, salsa verde, dried seasonings, and cream cheese. Ready to serve in just about 10 minutes! This queso goes perfectly with tortilla chips as an appetizer or a side dish to any Mexican food dinner. 
Course Appetizer
Cuisine Mexican
Keyword queso dip, queso dip recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 186kcal
Author Jessica - Together as Family

Ingredients

  • 8 ounces cream cheese cubed small
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup half and half
  • 1/4 cup pico de gallo (can substitute with salsa)
  • 2 tablespoons salsa verde
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika

Instructions

  • In a saucepan, over medium-low heat, add the cubed cream cheese, shredded cheeses, and half and half. Cook for about 5 minutes, stirring frequently, until cheese is almost melted.
  • Once the cheese is almost melted, add the pico de gallo, salsa verde, cumin, chili powder, and smoked paprika. Stir together.
  • Continue cooking, stirring frequently to avoid the cheese from scorching to the pan, until the cheese and cream cheese is completely smooth and melted, and everything is melted together.
    * About 5-10 minutes. Don't turn up the heat to help it melt faster. Low & slow is the best way.
  • Remove the queso from the heat and transfer to a serving bowl. Serve immediately with tortilla chips.
    If wanting to keep it hot and melted for several hours, move the queso to a slow cooker on the 'warm' setting.

Notes

Serving Size : The recipe makes 2 cups of queso. The nutrition information is for 8 servings, with each serving equal to 1/4 cups of queso. 
Substitutions : 
  • If you don't want to use two different salsas (pico de gallo + salsa verde) you can instead just use a mild, medium, or hot salsa/picante sauce in it's place. I like the two different flavors of the salsa verde and pico, but you can use regular jarred salsa or picante sauce if wanted. 
  • If you don't have half and half you can make your own by mixing together 1/4 cup heavy cream + 1/4 cup whole milk.
  • For best results and smooth texture, shred the cheese from the block, do not use the bagged shredded cheese in this recipe. 
  • Spicy! The recipe as is, has a mild spice level to it. If you want it extra spicy add additional chili powder, add cayenne red pepper, add a can of diced green chiles (mild, medium, or hot spice level), or add a can of chopped jalapeños or fresh jalapeños work great too. 
  • If you want to make it even milder, try omitting the smoked paprika and reducing the chili powder to 1/4 teaspoon. You can also use a mild salsa or mild picante sauce in place of the pico de gallo and salsa verde. 
Store & Reheat : Store leftover queso inside an air-tight container, in the fridge, for up to 5 days. When ready to reheat, microwave or warm it up in a saucepan, on the stove top, until warmed and melted throughout. 

Nutrition

Calories: 186kcal | Carbohydrates: 5g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 497mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 343mg | Iron: 1mg