This is such a quick and easy chile con queso dip to serve at your next get-together! It’s full of fresh cheese, tomatoes, and delicious Mexican seasonings that’ll keep you coming back for more. And don’t worry, this queso is made without Velveeta so the ingredients are a lot more wholesome!
Why You’ll Love This Chili Con Queso Recipe
When summertime hits and my family and I attend more cookouts, I always bring something to contribute (hosting is hard, so I make it my mission to help)! Some of my most common contributions are my famous Taco Dip and Oklahoma Caviar, but friends – there’s a new dip in town! Enter: Chile con queso!
Of course, I didn’t invent queso dip, but I made this on a whim the other day with the ingredients I had on hand and found that this is a super easy queso recipe! It’s made with wholesome ingredients – that’s right, no Velveeta – and you basically throw everything together and then keep it warm in a crock pot while serving so everyone gets a perfect bite.
You can control the spice level and whatever you serve it with. Hint: the options are endless. Cheese goes with everything!
Ingredients
Many cheese dips are full of mystery ingredients and we just ignore that thought and say, “Yum!” But if I’m making it myself and serving it to others you can be sure I’m going to use actual cheese, not cheese product. The ingredients for this queso dip are more wholesome than most, and best of all – you know exactly what they are!
- Onion – chopped
- Jalapeno – ribs and seeds removed, then chopped
- Garlic – minced
- Tomatoes – diced
- Green Chilies – diced
- Butter
- Flour
- Milk and Cream
- Seasonings – salt, cumin, chili powder
- Cheese – shredded sharp cheddar and Monterey jack
How to Make Queso Dip
Step 1: Cook Onion, Jalapenos, and Garlic
Start with a medium-sized saucepan. Add butter over medium heat and then cook your onion and jalapenos until soft. Stir in the garlic and cook for about 30 seconds, or until fragrant, and then stir in the flour and cook for one minute longer.
Step 2: Add Remaining Ingredients
Carefully whisk in the milk and cream, and stir well to combine. Cook until it starts to thicken, and then add the remaining ingredients and turn the heat to low. Cook until the cheese is melted through and everything is combined.
Step 3: Keep Warm
To serve, keep your queso warm! You may want to transfer it to a crock pot on the low setting and stir it occasionally if you’re serving it up at a party. Enjoy!
FAQs
Easy! If you want more heat, go ahead and leave the ribs and seeds in the jalapeno. You can also add in some cayenne pepper to your dip.
Eat it! Just kidding – I like my queso thick, but if yours is a touch too thick, just add a little more milk and stir it in until it thins out.
Nope! We use the word “queso,” which means “cheese” in Spanish, as a shorthand for the dip known as chile con queso. Chile con queso has a variety of other ingredients to accompany the melted cheese, including milk/cream, seasonings, and some chopped veggies.
You can allow your queso to cool to room temperature and then store it in the fridge in an airtight container for 3-5 days. For best results, reheat it on the stovetop while stirring regularly, or in the microwave as you alternate heating and stirring until it’s warmed through.
Different Ways to Enjoy Queso
Oh the opportunities are endless! I’d put queso on just about anything, but here are some of my top recommendations.
- Make some chile cheese fries! Drizzle your queso over a pan of fries, add your favorite toppings, and dig in!
- Go classic and just dip some tortilla chips in your queso. You can’t go wrong!
- Veggies are a great dip for queso because they’re generally a cooling food while the queso is warming.
- Wings! I know, bear with me – it’s delicious.
- Breadsticks or slices of bread or chunks of bread, etc.
- Pretzels bring in a saltiness that I just can’t quit!
- Add it to a taco, burrito, quesadilla, etc.
More Mexican-Inspired Recipes To Try
- Chile Con Queso Mac and Cheese
- Bean and Cheese Breakfast Tacos
- Black Bean and Sweet Potato Quesadillas
- Cheese Enchiladas
- Slow Cooker Shredded Mexican Chicken
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Chile Con Queso Recipe
Ingredients
- 1 small onion finely chopped
- 1 jalapeno ribs and seeds removed and finely chopped
- 3 tablespoons butter
- 2-3 cloves garlic minced
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 1/2 cup cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 15 oz can petite diced tomatoes
- 1 4 oz can diced green chilies
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
Instructions
- In a medium sauce pan cook the onion and jalapenos in the butter until soft. Stir in the garlic and cook for about 30 seconds or until fragrant. Stir in the flour and cook for 1 minute.
- Carefully whisk in the milk and cream. Stir well to combine and cook until it starts to thicken. Add in the remaining ingredients and turn the heat to low. Cook until the cheese is melted and everything is well combined.
- May keep warm in a crock pot on the low or warm setting.
Dare I say that I’m thinking apple and pumpkin so I think soup is fine too! Love dips and this looks delicious!
Oh good I am not alone!! Thanks for stopping by, Julie!!