This queso dip recipe is so easy to make and sublimely creamy. It features the smooth melt of Velveeta and cream cheese, plus amped-up flavor from Hatch green chiles and fresh jalapeños, RO*TEL tomatoes, onion, and spices for the ultimate game-day snack or magnetized party dip.
The Creamiest, Cheesiest Queso Dip EVER
Tex-Mex in origin, my favorite queso dip and chips is found at the uber-popular Torchy’s Tacos in Austin, TX. Every time I visit, I do my best to dissect the recipe to re-make at home. And I’m proud to say I’ve nailed it.
This homemade queso dip recipe is so sublimely creamy thanks to a cheesy blend of Velveeta, American, and cream cheese. I typically try to avoid using processed foods in my recipes, but because getting an ultra-creamy melt that doesn’t turn stringy or clumpy is what I’m looking for, Velveeta or American cheese are best here. Cream cheese adds another velvety layer for cumin and chili powder to melt into.
I use canned Hatch green chiles plus sautéed fresh-chopped jalapeño and onion for a pleasantly balanced heat. A dash of hot sauce and a squeeze of lime finish off the dip.
Whether drizzled over your favorite nachos, tacos, taquitos, and quesadillas, or as a dip for salty tortilla chips, this Velveeta queso dip is a cheese lover’s must.
Enjoy!
Heidi’s Tips for Recipe Success
Adjust the consistency, if needed. Add 1-2 teaspoons of cornstarch to thicken the queso if needed. Alternatively, add a few tablespoons more water if it’s too thick.
Use cheeses that are soft and have a high melting point. When making queso dip you want a perfectly melty, creamy texture. I prefer a mix of Velveeta cheese for its sublime creaminess plus cream cheese for its creamy tang.
Don’t want to use processed cheese? If using non-processed cheese, bring the other ingredients to a low boil then take off the heat before folding in your choice of mild or medium shredded cheddar, Monterrey Jack, or Pepper Jack cheese.
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Aromatics — Jalapeños add a little heat, while onion and garlic add savory flavor.
- Spices — Ground cumin and chili powder add a kick of Mexican-inspired heat.
- RO*TEL diced tomatoes with green chiles — I love the subtle tanginess and heat these lend.
- Chopped Hatch green chiles (or canned green chiles) — These are mild, I just love their flavor.
- Velveeta — A Quality American cheese works too (get it from the deli counter). Don’t be tempted to swap this one out as it’s what gives this queso dip the best texture!
- Cream cheese — For creaminess and thickness, with a little tang.
- Mild hot sauce — Try Mexican-style Tapatio or Valentina brands.
- Lime — For a little brightness and acidity to balance out the rich cheeses.
How to Make Queso with Velveeta
- Build your flavor base. Sauté the jalapeño and onion until they begin to soften, then stir in the garlic and spices. Warming the spices in the hot oil deepens their flavor, so don’t skip this step!
- Blend it up. Transfer the aromatics to a food processor, then add in the RO*TEL tomatoes and Hatch green chiles. Pulse until the mixture is mostly smooth but still has some chunks.
- Melt, melt, baby. Add the mixture back to the pan, along with the Velveeta, cream cheese, and water. Cook until melted, then stir in the hot sauce and lime juice.
How to Give Your Queso More Flavor
I like adding some tanginess and pep to this queso dip (it is a party food, after all!). Try adding any of the following to pep it up more:
- Chopped or pickled jalapeños
- Cayenne pepper or hot sauce
- Cooked and crumbled chorizo or seasoned taco meat
- Cotija cheese
- Guacamole, or fresh chopped avocado
- Top with fresh cilantro, diced tomato, or chopped onion for a garnish and an extra kick of flavor
Storage and Reheating
This queso dip is best eaten the day it’s made. However, leftovers will keep stored in the refrigerator in an airtight container for about 4 days. Reheat leftover queso gently on the stove (or on the warming setting on your crock pot or slow cooker).
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Velveeta Queso Recipe
Ingredients
- 1 tablespoon canola oil
- 2 jalapeños , seeded and chopped
- 1 small yellow onion , chopped
- 2 cloves garlic , minced or pressed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 10-ounce can RO*TEL diced tomatoes with green chiles
- 12 ounces diced Hatch green chiles
- 2 pounds Velveeta , cut into large cubes (or American cheese)
- 8 ounces cream cheese
- ½ cup water
- 2 teaspoons hot sauce
- 1 lime
Instructions
- In a large Dutch oven or heavy bottom pot, heat the oil over medium then add the jalapeño and onion. Cook for 3-4 minutes until the onion begins to soften then stir in the garlic, ground cumin, and ground chili powder and cook for an additional 1-2 minutes.
- Transfer the mixture to a food processor. Add the RO*TEL tomatoes and Hatch green chiles and pulse 4-5 times so there are still some chunks in the mix.
- Add back to the Dutch oven with the cubed Velveeta cheese, cream cheese, and water. Cook until melted.
- Add the hot sauce to taste and a few squeezes of lime juice. Serve warm or at room temperature with tortilla chips and sliced jalapeños.
Notes
- Add 1-2 tablespoons more water at a time if the dip is too thick.
Nutrition
What to Serve With Queso Dip
Salty tortilla chips are the obvious choice of what to serve with queso. Here are a few more ideas to add to your Mexican buffet:
More Cheesy Dips You’ll Love
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Ray
This is a great dip, but it is also a very good ‘cheese substitute’. Throw it on your chili cheese dogs or burgers instead of plain cheese. Use it with a taco cheesesteak (cook the meat with taco seasonings, and some crumbled Fritos and then chop this into the mix. This is a great tasting cheese sauce that you can use in a lot of ways. It’s a great Queso or cheese substitute when you feel a little Mexican. No need to melt it on your food, just add it after cooking.
Thanks Jay, and great idea as a cheese sub :) Thanks for the 5 star rating!
margo isaacs
can this be reheated?
Yes Margo, it reheats great!
James M Kiester
Hers is more complex than the way I’ve done it (put cubes of Velveeta in a bowl, pour RO*TELs over the cubes, microwave on high for 2 minutes, if the dip is liquid, fine, if not, stir and microwave it again on high for 2 minutes, and repeat until dip is liquid. Stir thoroughly to make sure chunks of tomatoes & peppers are distributed evenly throughout the dip and serve with chips.), but I’m sure Heidi’s has more depth of flavor.
Thanks James, and the extra ingredients definitely add some great flavor. :)