Mexican Queso Dip

The most incredible Mexican Queso Dip. An authentic homemade version that uses real Mexican white melting cheese with other traditional flavors. Top onto your favorite Mexican dishes or serve as an appetizer.

Course Appetizer

Cuisine Mexican

Keyword Cheese, Mexican, Queso Dip

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 231kcal

Author Jessica (swankyrecipes.com)

Ingredients

3 tbsp all-purpose flour
3 tbsp butter
10 ounces Cacique Asadero Cheese or Cacique Queso Quesadilla Cheese (or any queso cheese in a block form) SEE PHOTO BELOW FOR CORRECT CHEESE TYPE** Only use Cacique cheese in rounds. Do not use pre shredded cheese.
1 cup half and half
2 garlic cloves, minced
¼ tsp salt
4½ ounces chopped green chiles canned works just fine
2 jalapenos chopped
2 vine-ripe tomatoes, diced optional
¼ cup cilantro chopped
tortilla chips, to serve optional

US Customary - Metric

Instructions

Melt butter on low heat. Whisk in flour. Whisk for 2 minutes.
Add grated Asadero Mexican Cheese or Queso Quesadilla cheese.
Stir in 1 cup half and half. Whisk on low heat until cheese sauce is melted and mostly smooth.
NOTE: Sauce may be lumpy until heated and melted. If it does not melt, turn up the heat a very little, whisk, and add in a splash of half and half until it is smooth.
Remove from heat and keep stirring until smooth. More half and half may be added to thin out queso dip to desired texture.
Stir in chopped green chiles, chopped jalapenos, diced tomatoes, minced garlic cloves, and cilantro.
Pour into serving bowl and serve with tortilla chips or serve over your favorite Mexican dishes.
NOTE: This recipe has been updated as of 3/2022 to reflect comments. It appears newer stovetops heat too high on low so a roux of flour and butter has been added to the recipe to fix it.

Notes

CHEESE - Do NOT use pre-packaged shredded cheese. Instead, grate the cheese at home or it will not properly melt.

Use Cacique brand cheese: Either Asadero Cheese or Cacique Queso Quesadilla Cheese.

MELTING: I have made this recipe using asadero and queso quesadilla cheese dozens of times and have not had an issue with it not melting. However, some readers have noted clumping. Turn the heat up and continue to whisk until it smooths into a sauce. Additional milk may be added to thin the consistency.

This post is being updated to include using ONLY Cacique Cheese that comes in rounds like the one below. This cheese can be found by the specialty cheeses or by the regular cheese. I have only tried making queso with this type of cheese. NOTE: Pre-packaged shredded cheese contains starches that will prevent the cheese from melting so using a bag of queso cheese will not work in this recipe.

Nutrition