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Creamy, cheesy, and incredibly addictive, this classic Tex-Mex queso dip is the ultimate party starter. Made with smooth melting cheese, spicy green chiles, and tomatoes, it's ready in under 20 minutes and perfect for dipping tortilla chips, pretzels, or fresh veggies.
Sauté Aromatics
Build the Cheese Sauce
Add Flavor
Simmer and Serve
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Creamy, cheesy, and incredibly addictive, this classic Tex-Mex queso dip is the ultimate party starter. Made with smooth melting cheese, spicy green chiles, and tomatoes, it's ready in under 20 minutes and perfect for dipping tortilla chips, pretzels, or fresh veggies.
This tex_mex recipe takes 20 minutes to prepare and yields 8 servings. At 246.06 calories per serving with 13.5g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Brown 1/2 lb of chorizo or ground beef with the onion in step 1. Drain the excess grease before adding the cheese and milk.
Add 1/4 cup of diced bell peppers with the onion, and stir in 1/2 cup of drained black beans and 1/2 cup of corn along with the tomatoes and chiles.
Add 1-2 chopped chipotle peppers in adobo sauce and 1/2 teaspoon of smoked paprika along with the other spices for a smoky, spicier kick.
Replace half of the milk with a light-flavored beer, such as a Mexican lager, for a tangy depth of flavor.
The cheese and milk in this dip provide calcium, a mineral that is essential for building and maintaining strong bones and teeth.
Cheese is a good source of protein, which is important for muscle repair, satiety, and overall body function.
The tomatoes in the dip are a source of lycopene, a powerful antioxidant that may help protect cells from damage and support heart health.
This Queso Dip contains approximately 235 calories per 1/2 cup serving. This is an estimate and can vary based on the specific ingredients used.
Queso dip is a rich and indulgent treat best enjoyed in moderation. It is high in calories, saturated fat, and sodium due to the processed cheese. While it contains some calcium and protein, it's not considered a health food and is best reserved for parties and special occasions.
Yes, but it's trickier. Processed cheese contains emulsifiers that prevent it from separating. If using real cheese like cheddar or Monterey Jack, grate it yourself (pre-shredded has anti-caking agents) and toss it with 1 tablespoon of cornstarch before adding. Melt it very slowly into evaporated milk (which is more stable than regular milk) and do not let it boil.
Store leftover queso in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals. Add a splash of milk to restore its creamy consistency if it has thickened.
Beyond tortilla chips, queso is delicious with soft pretzels, fresh vegetable sticks (carrots, celery, bell peppers), Fritos, potato wedges, or drizzled over nachos, tacos, or baked potatoes.
This usually happens for two reasons: the heat was too high, or you used a cheese that doesn't melt smoothly without stabilizers. Always use low heat to melt the cheese and stir constantly. If using real cheese, follow the tips in the FAQ above to prevent separation.