With a delicious blend of cheeses and just the right amount of heat, you’ll be dipping into this 3 cheese vegetarian queso all night!
This Tex-Mex queso is also gluten free and keto friendly, so everyone can get in on the fun!
It’s not often that I can order queso when we go to Mexican restaurants because there’s usually beef or chorizo in it.
But when I looked for a recipe to make at home, all that came up were vegan queso recipes. I’m not looking to leave out the cheese, only the meat!
A vegetarian queso recipe was necessary in my life. So here it is! Real queso with all the cheesy flavor of your favorite restaurant dip, only without any meat.
I love this queso recipe for its seasonless quality. It’s as comfortable at Cinco de Mayo parties as it is on your game day menu.
Ingredients for vegetarian queso dip
Here’s the list of simple ingredients you’ll need to make this warm, cheesy dip:
- White American cheese
- Sharp cheddar cheese
- Cream Cheese
- Milk
- Diced tomatoes with green chilies
- Chipotle chile peppers in adobo sauce
- Cumin
- Garlic Powder
- Paprika
You may notice that there is no chili powder, cayenne pepper or hot sauce on this list. That’s because this dip gets all its heat from the chipotle chile pepper and the can of tomatoes and chiles.
You won’t believe the depth of smoky heat that comes from just these ingredients! It has just the right amount of kick without being “spicy”.
Cans of chipotle chile peppers in adobo sauce are available in most grocery stores.
How to Make Vegetarian Queso
First, get the tomatoes and dry spices sizzling in a saucepan.
Then, stir in the milk. Bringing the milk to a boil will help it thicken up before you drop the temperature back down to low heat.
Finally, stir in the cheeses and let them melt. This queso will get thicker as it simmers.
Depending on how thick you like it, you could let it simmer anywhere from 15 to 30 minutes. I take it off the heat at 15 because it’s the perfect consistency for me at that point.
How to Serve this queso dip recipe
As with any warm dip, we’re always in a race against time to eat it before it gets cold. And this dip will become thicker the cooler it gets.
The best way to keep it warm is in a small crock pot set to the lowest temperature. It will stay warm for hours!
Some serving suggestions:
1. Low Carb Tex Mex Queso: If you’re keeping things low carb or keto, enjoy this queso dip with keto chips or raw, crunchy veggies.
2. Taco Night Queso: Spoon queso onto tacos, burrito bowls and other favorite Tex-Mex dishes.
3. Homemade Tortillas and Queso: If you’re willing to carb it up, try making homemade tortilla chips! Made with corn tortillas, a sprinkle of sea salt and lime zest, they make any dip just a little more special.
4. Nachos with Queso: Pour leftover queso over chips topped with black beans, pickled jalapeños and diced tomatoes to make a quick nacho platter.
5. Burgers with Queso: Give your burgers a fun twist by topping them with 3 cheese queso instead of regular cheese.
The Best Cheese For Queso
The best kinds of cheese to use for queso have maximum meltability. Soft white cheeses like American, closely followed by cheddar, are the best options.
Also, for the best results, grate your own cheese. Pre-shredded cheese contains an anti-clumping agent that keeps the pieces separated.
This is the opposite of what we want to happen when we’re making this cheese dip recipe!
Storage and Reheating
If you have left over queso, store it in an airtight container in the refrigerator. It will stay fresh for up to one week. The next time you want to enjoy it, reheat it in the microwave, stove top or even slow cooker.
If the queso is too thick when you try to reheat it, add a splash of milk or hot water to thin out the consistency.
Variations
This vegetarian queso will turn any occasion into a party! From the big game to Cinco de Mayo, it’s a great recipe for a fun time. Here are some twists on the recipe:
- Add plant-based crumbles that mimic the flavor of chorizo or beef to make a vegetarian chili con queso that tastes just like the real thing!
- Top with pico de gallo and chopped green onion for a pretty presentation.
- Add a chopped white onion and diced jalapeño peppers to the tomatoes in the first step of the recipe card for added texture and bite.
Can you make this vegetarian Queso recipe ahead of time?
You can absolutely make this dip ahead of time. Store it in the refrigerator, and then follow the reheating instructions above when you’re ready to serve it for the first time.
When you make this 3 cheese vegetarian queso dip recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Cinco de Mayo recipes, try these:
For more party food recipes, try these:
The Best 3 Cheese Vegetarian Queso (Easy Recipe)
Ingredients
- 8 oz. cheddar cheese grated
- 4 oz. cream cheese
- 4 oz. American cheese
- 10 oz. can diced tomatoes with green chiles drained
- 1 cup milk
- 1 Tbsp. chipotle pepper in adobo sauce diced
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
Instructions
- In a saucepan over medium heat, saute the diced tomatoes, ancho chile and dried spices for 1-2 minutes.
- Stir in the milk. Bring the mixture to a boil over high heat, then reduce to medium-low heat.
- Whisk in the cheeses. Allow to bubble and thicken, whisking occasionally, 10-15 minutes. Dip will thicken more as it sits. Serve warm.
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