Looking to stir up controversy? Ask a Texan what belongs in a homemade queso recipe. Some will tell you it’s not queso dip without a can of Rotel and a brick of Velveeta. Others insist it be made with American cheese. This version of the appetizer, kicked up with pickled jalapeños and cayenne, isn’t meant to start arguments. It’s simply here to deliver a deeply cheesy, creamy, crowd-pleasing pot of dip.
The American cheese here is nonnegotiable (white American cheese or yellow, your choice)—it’s what makes the best queso dips creamy and smooth—but the Monterey Jack can stay on the sidelines if you’d rather sub in another type of cheese like pepper Jack, Gruyère, Fontina, or cheddar cheese. Avoid pre-shredded cheeses, which are typically coated in an anti-caking agent and can cause a clumpy, stodgy cheese sauce. If you have canned green chiles on hand, you can swap them in for the pickled jalapeños.
This easy queso recipe comes together quickly on a stovetop. Serve it in the pot so it’s easy to reheat if the melted cheese starts to firm up (plus, you’ll have one less thing to wash up). Beyond serving this cheese dip on game day, drizzle it over puffy tacos or the ultimate nachos.
If you prefer your queso dip recipes with ground beef, diced tomatoes, and cilantro, go with Bob Armstrong’s chile con queso. Or, try a restaurant-style queso fundido with chorizo. Margaritas, anyone?
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Box Grater
$16 At Amazon
Medium Saucepan
$50 $39 At Amazon
Microplane
$18 At Amazon
Wooden Spoon
$7 At Amazon
Whisk
$10 At Amazon
Small Bowl
$15 At Amazon
Recipe information
Total Time
20 minutes
Yield
6–8 servings
Ingredients
1
3
1
⅓
8
8
2
2
½
2
1
Need to make a substitution?
Preparation
Step 1
Peel and finely chop 1 small onion. Peel 3 garlic cloves. Finely chop ⅓ cup pickled jalapeños.
Step 2
Using a box grater, coarsely grate 8 oz. American cheese (or chop/tear if using singles) and 8 oz. Monterey Jack cheese (you should have about 4 packed cups). Set aside separately.
Step 3
Melt 2 Tbsp. unsalted butter in a medium saucepan over medium heat until foamy, about 1 minute. Reduce heat to medium-low and add chopped onions. Using a Microplane, finely grate peeled garlic into pot; season with 1 tsp. Diamond Crystal or ½ Morton kosher salt. Cook, stirring occasionally, until onions are tender but haven’t developed any color, about 3 minutes. Add 2 tsp. ground cumin and ½ tsp. cayenne pepper and cook, stirring frequently, until aromatic, about 30 seconds. Stir in 1¾ cups whole milk and bring to a bare simmer.
Step 4
Meanwhile, whisk 1 Tbsp. cornstarch and remaining ¼ cup whole milk in a small bowl until smooth. By mixing the cornstarch with a portion of the milk before adding it into the pot, you greatly reduce your chance of lumps. (You can also shake milk and cornstarch together in small lidded jar.)
Step 5
Add cornstarch mixture to pot and bring to a simmer over medium heat. Cook, stirring constantly, until mixture is thickened (it should coat the back of your spatula) and cornstarch is hydrated—it should simmer for 1 full minute. This is important: If your cornstarch isn't fully hydrated, your queso will be grainy and floury rather than thick and creamy.
Step 6
Reduce heat to medium-low and add American cheese. Stir vigorously with a spatula, taking care not to let mixture bubble, until cheese is fully melted, about 3 minutes.
Step 7
Add Monterey Jack cheese one handful at a time, stirring vigorously to incorporate fully before adding the next and adjusting heat as needed so mixture doesn't bubble, about 30 seconds between additions and 4 minutes total. After adding all the cheese, stir vigorously to ensure that all cheese is melted, about 1 minute (it will look thick and stringy).
Step 8
Remove from heat and stir in 1 Tbsp. pickling liquid and half of jalapeños. Taste and add more salt if needed. Garnish with remaining jalapeños.
Step 9
Arrange chips on a platter or baking sheet. Serve queso right out of the pot so it stays warm and can be easily reheated over medium-low heat if needed. If you’re feeling real extra, set pot over another pot or large bowl filled with hot water so it stays gooey for longer.
Editor’s note: This recipe was first printed in January 2020 as ‘Queso, Not From a Jar.’ Head this way for more of our best Super Bowl snacks →