Queso Recipe

This queso recipe makes a creamy, Tex-Mex-inspired dip with real cheddar, butter, garlic, tomatoes, and fresh herbs. Evaporated milk helps create a smooth texture, while cumin and cayenne add savory flavor and gentle heat. The recipe takes 10 minutes from start to finish and yields 12 servings, making it a quick appetizer for sharing.

You can adjust the spice level and choose a different melting cheese to suit your taste. For the smoothest result, grate a block of cheese yourself rather than using pre-shredded cheese.

Table of Contents

Queso Recipe Ingredients

Gather and prepare the ingredients before heating the pot. Finely chopping the tomato, chives, and cilantro ahead of time makes it easier to stir them in as soon as the cheese has melted.

1 tablespoon butter
4 cloves garlic, minced
1 tomato, finely chopped
½ teaspoon cumin
¼ teaspoon cayenne
1 teaspoon cornstarch
1 tablespoon water
12 ounces evaporated milk
8 ounces cheddar cheese, grated
2 tablespoons chives, finely chopped
2 tablespoons cilantro, finely chopped

Medium or sharp yellow cheddar gives the dip a familiar flavor. White cheddar or a mixture of melting cheeses can also be used to change the color and taste. Evaporated milk is milk with much of its water removed; it is typically sold in cans near baking ingredients.

How to Make This Queso Recipe

Grate the cheese. Mince the garlic, then finely chop the tomato, chives, and cilantro.
Melt the butter in a medium-sized pot over medium heat. Add the garlic, cumin, and cayenne. Cook for about 1 minute, until fragrant.
Reduce the heat to low and stir in the evaporated milk.
In a small bowl or glass, whisk the cornstarch and water together to make a smooth slurry. Stir it into the pot.
Add the grated cheese and stir until it has melted and the mixture looks creamy.
Turn off the heat. Stir in the tomato, chives, and cilantro. Taste and add salt, pepper, or other seasoning as desired.

Keep the heat low after adding the milk and cheese, and stir continuously as the cheese melts. Gentle heat helps the dip come together smoothly.

Tips for Smooth, Flavorful Queso

Grate cheese from a block: Pre-shredded cheese may contain anti-caking ingredients, such as potato starch, which can make the dip clumpy.
Adjust the heat: For a spicier dip, increase the cayenne, add sliced jalapeño, or stir in a teaspoon or more of hot sauce after cooking.
Choose your cheese: Yellow cheddar, white cheddar, or a combination of melting cheeses can work. The cheese choice affects the dip’s flavor and color.
Loosen leftovers if needed: Refrigerated queso may thicken. Reheat it on the stovetop or in the microwave, stirring in a little water or milk if needed to restore its consistency.

Store leftovers in an airtight container in the refrigerator for at least three days. Reheat gently and stir well before serving.

Serving and Recipe Details

Serve this queso warm as an appetizer or dip. The recipe yields 12 servings, with 5 minutes of preparation and 5 minutes of cooking time, for a total of 10 minutes.

Course: Appetizer
Cuisine: American, Mexican
Keyword: dip

Nutrition Information

The following figures are listed per serving and are automatically calculated estimates. Values may vary depending on the ingredients used.

Calories: 128
Fat: 10 g (15%); saturated fat: 6 g (38%); trans fat: 0.04 g; polyunsaturated fat: 0.3 g; monounsaturated fat: 2 g
Cholesterol: 30 mg (10%); sodium: 162 mg (7%); potassium: 133 mg (4%)
Carbohydrates: 4 g (1%); fiber: 0.2 g (1%); sugar: 3 g (3%)
Protein: 7 g (14%)
Vitamin A: 416 IU (8%); vitamin C: 3 mg (4%); calcium: 212 mg (21%); iron: 0.2 mg (1%)

Percent Daily Values are based on a 2,000-calorie diet. Nutrition figures are estimates; calculate them using your own ingredients if you need more precise information.

Enjoy This Homemade Queso Recipe

This queso recipe is a quick way to make a creamy cheese dip with straightforward ingredients. Use freshly grated cheese, melt it over low heat, and adjust the cayenne or add hot sauce to reach your preferred level of spice.