A big ol’ bowl of melty, cheesy heaven. That’s what this 3 Cheese Tex Mex Queso Dip is. And who wouldn’t want that?
Growing up, homemade queso meant an easy combination of Velveeta and a can of Rotel. Which is fine, I guess. But this Restaurant-Style Tex Mex Queso Recipe is way better.
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.
Now you don’t have to go to your favorite Mexican restaurant to get all that warm, cheesy goodness. This Tex-Mex Queso is also vegetarian, gluten free and keto friendly, so everyone can get in on the fun!
What’s in this queso dip?
Here’s what you’ll need to make this warm, cheesy dip:
- White American cheese
- Sharp cheddar cheese
- Cream Cheese
- Diced tomatoes with green chilies
- Chipotle chile peppers in adobo sauce
- Garlic Powder
You may notice that there is no chili powder or cayenne pepper 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”.
How to Make Tex Mex Queso
This Tex Mex Queso recipe comes together in under 30 minutes. First, get the tomatoes and dry spices sizzling.
Then, stir in the milk. Bringing the milk to a boil will help it thicken up before you drop the temperature back down to a 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!
If you’re keeping things low carb or keto, enjoy this queso dip with keto chips or raw, crunchy veggies.
If you’re willing to carb it up, the homemade tortilla chips are not to be missed. They’re easy to make and so worth the effort. With just a little sprinkle of sea salt and lime zest, they make any dip just a little more special.
The Best Cheese For Queso
The best kind of cheese to use for queso is one with maximum meltability. And that’s American cheese, closely followed by cheddar. You could try other types of cheese Monterey jack cheese or a Mexican cheese blend, but the ones that are in this recipe are the best ones to use.
I will never be one to diss Velveeta. I mean, Velveeta is delicious. Buuuut it’s not real cheese. In fact, it’s basically known as a “processed cheese product”. Again – time and place for Velveeta. But let’s do better, right? Let’s use real cheese.
Also – and this is important – grate your own cheese. Pre-grated 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 keep for up to one week. Reheat it in the microwave or stovetop. You could even put it back into a slow cooker for reheating.
If it’s too thick when you try to reheat it, add a splash of milk to thin out the consistency.
Leftover queso is great for pouring over chips to make a quick nacho platter. It’s also delicious as a burger and taco topping, or as a dip for French fries.
This Tex Mex 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 you’ll find here:
- Add ground beef or crumbled chorizo for a Tex-Mex chile con queso
- Top with pico de gallo and chopped green onions for a pretty presentation
- Add a diced white onion to the tomatoes in the first step of the recipe card for added texture and bite
Can you make this Tex Mex Queso recipe ahead of time?
You can absolutely make this dip ahead of time. Just follow the reheating instructions above when you’re ready to serve it.
When you make this 3 Cheese Tex Mex 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:
3 Cheese Tex Mex Queso Dip Recipe (Restaurant Style)
- 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
- 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 the heat to low.
- Whisk in the cheeses. Allow to bubble and thicken, whisking occasionally, 10-15 minutes. Dip will thicken more as it sits.
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