Name: Queso: Cheesy, Creamy Dip for Every Occasion
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons unsalted butter; ½ medium white or yellow onion, finely chopped; 1–2 cloves garlic, minced; 1 jalapeño, stemmed and finely diced (remove seeds for milder flavor); ¾ teaspoon kosher salt; 1½ cups whole milk, divided; 8 oz cream cheese, cubed; 6 oz sharp cheddar, freshly shredded; 6 oz Monterey Jack, freshly shredded; 2 tablespoons red salsa, plus more to taste

I created this creamy, melty queso that’s perfect for dipping chips, drizzling over nachos, or serving as a warm appetizer. It’s smooth, flavorful, and comes together in under 20 minutes. Queso: Cheesy, Creamy Dip for Every Occasion

Why I’ll Love This Recipe

I love how quickly this queso comes together—from melting real cheeses in a single pot to adjusting the spice to my taste. The texture stays silky and creamy even when reheated, especially when I use block cheeses instead of pre-shredded ones. It’s customizable—I can tweak the heat, thickness, or cheesiness to match any mood or crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter
½ medium white or yellow onion, finely chopped
1–2 cloves garlic, minced
1 jalapeño, stemmed and finely diced (remove seeds if I want it milder)
¾ teaspoon kosher salt
1½ cups whole milk, divided
8 oz cream cheese, cubed
6 oz sharp cheddar, freshly shredded
6 oz Monterey Jack, freshly shredded
2 tablespoons red salsa, plus more if I want extra flavor

directions

I melt the butter in a deep skillet over medium heat.
I sauté the onion, garlic, jalapeño, and salt for about 5 minutes until the veggies are fragrant and softened.
I pour in half the milk and add the cubed cream cheese, stirring constantly until it’s mostly melted—about 5 minutes.
I lower the heat to low and add shredded cheddar and Monterey Jack in batches, stirring each time until fully melted.
I pour in the remaining milk to achieve the perfect consistency.
I take the skillet off the heat and stir in the salsa. I taste and add more salsa or seasoning if needed. I serve it warm.

Servings and timing

This recipe makes about 8 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Extra heat: I add diced green chilies or a splash of hot sauce.
Thicker queso: I reduce the amount of milk slightly.
Vegetarian-friendly: I skip the jalapeño or substitute with mild roasted poblano.
Cheese blend switch-up: I use Pepper Jack or add more cream cheese for a different flavor.
Broiled finish: I broil the queso in an oven-safe skillet for a bubbly, browned top.

storage/reheating

I store leftover queso in an airtight container in the fridge for up to 3–4 days.
To reheat, I warm it gently in a saucepan over low heat, stirring often. If it thickens too much, I add a splash of milk to loosen it up and bring it back to that creamy texture.

FAQs

What cheese should I use to keep queso smooth?

I use freshly shredded cheddar and Monterey Jack. Pre-shredded cheese has additives that can make the queso grainy when melted.

Can I make queso without cream cheese?

Yes—I can skip the cream cheese and use more shredded cheese or substitute with white American cheese for extra smoothness.

How do I make queso spicier?

I add more jalapeños, green chilies, a pinch of cayenne, or a dash of hot sauce.

What’s the best way to thicken queso?

A little less milk makes it thicker. If I want extra stability, I stir in a small amount of cornstarch or flour earlier in the cooking process.

Can queso be frozen?

I don’t recommend freezing it. The texture tends to separate after thawing. It’s best made fresh or kept in the fridge for a few days.

Conclusion

This queso is everything I want in a cheese dip—rich, creamy, quick to make, and so easy to customize. It’s a go-to recipe I keep on hand for game nights, casual gatherings, or whenever I crave something warm and cheesy. Whether I keep it mild or turn up the heat, it always hits the spot.