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    Home » Most Recent

    Spicy Queso Dip

    August 22, 2019 By Patrick 15 Comments

    828 shares
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    This recipe comes with full permission to make Queso Dip any night of the week, no special occasion required!

    It's remarkably easy and it will upgrade any childhood Velveeta memories with a fiery, smoky batch of real deal Queso.

    Such an easy Queso recipe! Tons of flavor from the smoky, fiery chipotles but you can always dial back on them for a milder version. mexicanplease.com

    How To Make Queso Dip

    It will also be far superior to anything you can get from your local Mexican restaurants, so if you have any late night munchers in your house then consider yourself warned!

    Your Chile Con Queso will need some chiles to fire it up and we're relying on chipotles in this recipe.

    If you're new to chipotles here's what a typical can looks like:

    Sure, this Cheesy Bean Dip works great for office parties and family get-togethers, but it tastes better when you make it for yourself :) Chipotles in adobo give the pinto bean puree incredible flavor. So good! mexicanplease.com

    These are smoked jalapenos that have real zip so feel free to use less if you want a milder batch of Queso.  More info on working with chipotles in adobo. 

    We'll start by putting 2 tomatoes in the oven at 400F.

    Here's an easy way to make a delicious Lentils and Rice dish. You can go easy on the chipotle if you want a milder version. We used some homemade veggie stock and it was delish! mexicanplease.com

    You can roast the tomatoes any way you want, but I usually just plop them in the oven and grab 'em when I need them.

    Then chop up 1/2 onion and 3 garlic cloves.

    Chopping up onion and garlic for Queso Dip

    Most of this onion and garlic will get blended together with the tomatoes and chipotles, but we'll leave some of it in the Queso so I usually chop it fine.

    Saute the onion in some oil over mediumish heat.  Once the onion is softened you can add the garlic and saute for 30-60 seconds.

    Adding onion and garlic to saucepan

    Add the majority of the cooked onion/garlic mixture to a blender, and you can optionally leave some behind in the saucepan, something like this:

    Leaving behind onion and garlic for the Queso dip

    Then we'll add:

    8 oz. cream cheese (usually one standard sized package or 1 cup)
    1/2 cup milk
    2 cups shredded Jack cheese
    1/2 teaspoon salt

    Adding cream cheese to Queso pan

    Let everything melt over medium-low heat, stirring regularly.

    Taking a taste of the Queso before adding chipotles

    It's worth taking a taste at this point to check for salt level but don't eat it all yet!  It's already super satisfying and we haven't even added the flava yet.   Ahh cheese!

    I used just over 1/2 teaspoon of salt for this batch, but the exact amount will depend a bit on the sodium level in your cream cheese so feel free to add another pinch if you think it needs it.

    Add the roasted tomatoes to the blender along with 3-4 chipotles and give it a whirl.  (The onion-garlic mixture should already be in the blender.)

    Combining tomatoes and chipotles in the blender for Queso Dip

    You may recognize this flavor from our Tomato Chipotle Salsa -- it's a wicked combo to have in your arsenal and this is a concentrated version that doesn't use as many tomatoes as the Salsa.

    Add the blended tomato-chipotle mixture to the Queso and combine well.

    Stirring Queso Dip on stove

    And now time for some more taste testing!

    I usually add some Mexican oregano and cumin at this point but this is definitely optional.  The Queso already has loads of flavor from the chipotles so there's a decent chance you're already happy with it.   I added 1/2 teaspoon Mexican oregano and a pinch of cumin to this batch.

    I also added a bit more heat in the form of adobo sauce from the can of chipotles.

    Adding adobo sauce to the Queso Dip

    Combine well over low heat on the stove, stirring regularly.

    It's also worth double-checking the consistency before you serve it.  Best way to do that is some more taste testing 🙂

    Taste testing Queso Dip

    It should be thick enough to cling to chips quite readily.

    If your batch is too thin for your liking then add another handful of shredded cheese.   If your batch is too thick simply add a splash of milk or water.

    Such an easy Queso recipe! Tons of flavor from the smoky, fiery chipotles but you can always dial back on them for a milder version. mexicanplease.com

    Surround your Queso with plenty of tortilla chips and serve it up!

    You'll get three cups worth from this recipe and that's enough for around 6-8 peeps.

    Such an easy Queso recipe! Tons of flavor from the smoky, fiery chipotles but you can always dial back on them for a milder version. mexicanplease.com

    Yum!

    I topped this batch with some leftover Pico de Gallo but that is definitely optional -- you really don't need any further toppings as the Queso Dip is already loaded with flavor.

    Store leftovers in the fridge where it will keep for a few days.  And yes, it's typically served warm right off the stove, but munching on it straight from the fridge can be just as satisfying.  To reheat simply add the Queso to a saucepan over medium-low heat along with a splash of milk or water.

    Buen Provecho.

    Scroll down for the recipe box, and feel free to use the comments section below if you have questions or want to leave feedback on this recipe.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

    Such an easy Queso recipe! Tons of flavor from the smoky, fiery chipotles but you can always dial back on them for a milder version. mexicanplease.com

    Queso Dip

    Such an easy Queso recipe! Tons of flavor from the smoky, fiery chipotles but you can always dial back on them for a milder version. mexicanplease.com
    4 from 26 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 222kcal
    Author: Mexican Please

    Ingredients

    • 1/2 onion
    • 3 garlic cloves
    • 3-4 chipotles in adobo
    • 1 tablespoon adobo sauce (optional)
    • 2 plum tomatoes
    • 8 oz. cream cheese
    • 2 cups shredded Jack cheese
    • 1/2 cup milk
    • 1/2 teaspoon Mexican oregano (optional)
    • pinch of cumin (optional)
    • 1/2 teaspoon salt (plus more to taste)
    • olive oil
    • tortilla chips

    Instructions

    • Start by rinsing and de-stemming the tomatoes, then roast them in a 400F oven for 15-20 minutes or until you need them.
    • Finely chop 1/2 onion and 3 peeled garlic cloves.   Saute the onion in some oil over medium heat.  Once softened add the minced garlic and cook for 30-60 seconds. 
    • Add the majority of the onion-garlic mixture to a blender.   I usually keep some of it in the saucepan so that there are chunks in the Queso but this is optional.
    • Add 8 oz. cream cheese, 1/2 cup milk, 2 cups shredded cheese, and 1/2 teaspoon salt to the saucepan.  Melt over medium-low heat, stirring regularly.  Once it's all melted you can take a taste to get a sense of the salt level, adding more if necessary.
    • Add the roasted tomatoes to the blender along with 3-4 chipotles in adobo (the onion-garlic mixture should already be in the blender).  I usually remove the stems and seeds from the chipotles.   Combine well.
    • Add the blended tomato-chipotle mixture to the Queso and combine well.  And now take another taste!
    • You can optionally add 1/2 teaspoon Mexican oregano and a pinch of cumin at this point.  You can also add more chipotles or some adobo sauce if you want more heat. 
    • Serve immediately with plenty of tortilla chips.  
    • Store leftovers in the fridge.  To reheat simply add the Queso to a saucepan along with a splash of water or milk and warm up over medium-low heat.

    Notes

    If your Queso is too thick for your liking simply add a splash of milk or water to thin it out.  If it's too thin then adding more shredded cheese is the easiest way to thicken it up. 
    Using 3-4 chipotles creates some real heat!  If you want a milder version I would recommend starting with 1-2 chipotles.   More info on working with chipotles in adobo. 
    Like this Queso Dip?  We use a similar flavor combo in our Cheesy Bean Dip. 
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Our latest recipe is a batch of these Pork Chops in Adobo Sauce:

    These are some delicious bone-in Pork Chops slathered with Adobo Sauce made from Ancho chiles -- so good! mexicanplease.com

     

    And this Roasted Hatch Chile Salsa:

    Bowl full of freshly made Hatch chile salsa

    Still hungry?!

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    Reader Interactions

    Comments

    1. Jen

      February 16, 2023 at 10:41 am

      4 stars
      This recipe, and the bean dip, both look intriguing to me. I’m wondering if you have any suggestions for a kid who doesn’t like chipotle. It’s certainly not the heat, but the smokey flavour. I was thinking of roasting peppers; I’m not sure which ones yet, but do you recommend anything else for flavour? Thanks 🥰🙏🏻

      Reply
      • Patrick

        February 16, 2023 at 2:04 pm

        Hey Jen! A chipotle starts out life as a fresh jalapeno so I would go for that if you want to avoid the smokiness. I don't think it's too important to roast them for this recipe so you could just start with a couple fresh jalapenos and go from there. Cheers.

        Reply
    2. Keith

      April 10, 2021 at 1:08 am

      1 star
      I made it...Awful!!! Jack cheese could use more description.

      Reply
      • Patrick

        April 16, 2021 at 2:06 pm

        Hmmm sorry to hear this Keith. This one was a keeper for me so let me know if you have any other questions about it. Cheers.

        Reply
    3. L

      May 29, 2020 at 6:43 am

      Hi. This looks delicious. Would this fair well next day in a crock pot on warm? It's for a group so I want to make sure it stays warm.

      Thanks,
      L

      Reply
      • Patrick

        May 29, 2020 at 12:59 pm

        Hi L. Although I haven't tried it I would think that this should work out just fine. And spicy 🙂

        Reply
    4. Rich

      December 04, 2019 at 11:50 am

      5 stars
      I'm making this assessment just based on reading the recipe. I have no doubt the results will be fabulous! I keep special recipes, and this one gets added. Thank you!

      Some thoughts: I will try with blended serrano's ADDED. Could be jalapenos if too hot for you. These cheese are mild. Options include a habanero for those (like me) that enjoy fiery. Speaking of cheese, try with white American (yah, yah, not cheese, but melts well and good flavor. Cheddar was mentioned -- nothing wrong with Vermont or old English. Or (and this is waiting on me to use) a really good Gruyere. (I was lucky enough one to visit that Swiss town. You could say "sharp Swiss cheese" but that doesn't do justice.)

      So thanks for a really good take-off recipe. Great as is, and many possibilities to come.

      Reply
      • Patrick

        December 04, 2019 at 2:53 pm

        Thanks much for your notes Rich, I hope it treats you well! Cheers.

        Reply
    5. [email protected]

      August 31, 2019 at 4:47 pm

      Nice queso!

      Reply
      • Patrick

        September 03, 2019 at 2:21 pm

        Thanks Jeff!

        Reply
    6. Rene Dobbins

      August 23, 2019 at 7:24 pm

      Can't wait to try this. I live in a small town in Mexico, Yelapa, and there is no jack cheese in my little market. However, the cheddar cheese is white and quite mild. I will try it with that and hope it comes out well.

      Reply
      • Patrick

        August 30, 2019 at 4:32 pm

        Hey Rene! Yup this should work quite well with a mild cheddar cheese too. Cheers.

        Reply
    7. Heather

      August 23, 2019 at 10:25 am

      Can’t wait to try this!!

      Reply
    8. Amber L

      August 23, 2019 at 6:25 am

      I've always wondered how to make real queso! This looks delicious and I will be making it very soon. Thanks!

      Reply
      • Patrick

        August 23, 2019 at 3:49 pm

        Thanks Amber I hope it treats you well!

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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