Texas Queso Dip

Smooth, velvety Tex-Mex cheese dip made from scratch with Cheddar and Monterey Jack melted into evaporated milk with green chiles, tomatoes and jalapeño. Serves 8.

Naturally gluten-freeVegetarianLow-carbNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 10 min
  • Total 20 min
  • Yield About 3 cups
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

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Bowl of warm queso cheese dip with tomatoes, chiles and cilantro, surrounded by tortilla chips

Chile con queso is the dip at every Texas Tex-Mex restaurant, served warm with a basket of tortilla chips. This version stays silky without processed cheese, thanks to evaporated milk and a little cornstarch.

Serve it warm, and keep it warm on low heat or in a small slow cooker so it stays dippable.

Instructions

  1. Coat the cheese. Toss the shredded cheeses with the cornstarch.
  2. Heat the milk. Warm the evaporated milk in a saucepan over medium-low heat until steaming.
  3. Melt. Add the cheese a handful at a time, stirring until each addition melts and the dip is smooth.
  4. Finish. Stir in the green chiles, tomato, jalapeño and cumin and heat through. Top with cilantro and serve warm with chips.

Nutrition per 1/4 cup (estimated)

190Calories
5 gCarbohydrates
0 gFiber
4 gNet carbs
11 gProtein
14 gFat

Estimated per 1/4 cup (the recipe makes about 3 cups), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbGluten-freeVegetarianNo added sugar

Tips

  • Shred the cheese yourself; pre-shredded cheese has coatings that make the dip grainy.
  • Stir in browned chorizo or ground beef for a heartier queso.

Storage and leftovers

Refrigerate up to 4 days. Reheat over low heat, stirring in a splash of evaporated milk until smooth again.

Questions about this recipe

How do I keep queso smooth?
Use low heat, add the cheese gradually, and shred your own cheese.
How do I reheat queso?
Warm it over low heat with a splash of milk, stirring often.

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