Our Homemade Queso Recipe is a must on taco night! We love how creamy and flavorful this queso dip is. There’s no Velveeta lurking inside, but it’s still perfectly smooth and creamy thanks to my secret ingredient!
I absolutely love the month or so leading up to Cinco de Mayo, because it means that I’m furiously creating and testing allllll of the Mexican recipes I can for you guys.
It’s safe to say that the next few weeks here on the blog will have plenty of Mexican inspired recipes for you to test out in your own homes. Get excited!
This homemade queso dip is one of those recipes that I make often, but have somehow never managed to share on here. Shame on me!
I have a 3 ingredient white queso dip that is a bit simpler than this one if you’re looking for something majorly easy. And of course, if you’re a Velveeta lover, our Rotel dip is always so popular!
But, if you want something with a little more oomph, something to really wow friends, and something with a little more flavor and texture, well…this is the recipe!
It’s creamy dreamy perfection, you guys! Don’t forget to serve this next to my refried bean dip and restaurant style salsa for a really fabulous Taco Tuesday!
Expert Tips:
Cheese: Using a good quality block of cheese that you shred yourself really does make a difference! The pre-shredded cheeses have starches to keep them from sticking, so they don’t melt as nicely or have as much flavor.
Seasonings: We received a few reviews that this recipe didn’t have a ton of flavor. We updated it a bit with more seasonings + info on the types of chees to use and it’s been a hit ever since! Feel free to add even more spices if you want a really bold flavor.
Reheating: You can rewarm this in the microwave or on the stove top. Add a splash or two of milk when reheating to reach the consistency you like.
No Grainy Cheese Dip: Sometimes when making a cheese sauce or dip, the cheese breaks down and you end up with a grainy, unappetizing texture. To avoid this, keep the heat low when adding the cheese and remove the dip from the heat as soon as the cheese has melted.
