Best Queso Dip
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?
