Ultra creamy and cheesy, this easy queso dip tastes just like what they serve at restaurants. Perfect snack food for parties or quiet nights on the couch.

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Close up side view of a bowl of quest dip, topped with fresh chopped tomatoes and surrounded by tortilla chips.

About Queso Dip

Cheesy, creamy goodness is always a hit, and this restaurant copycat queso dip is all of those things and more.

With a blend of cheeses, veggies, and just a touch of heat (that you can adjust to your liking) this simple dip is bound to become a staple at any party or gathering.

Plus, this dip can be whipped up within 15 minutes, so you and your guests will be grabbing chips (or veggies or bread or meatballs) and dipping in no time!

What’s in queso dip?

To make this classic cheesy dip, you’ll need the following ingredients:

  • Salted butter, garlic, salt, and black pepper – Classic flavors and seasonings for any tasty dip.
  • White onion, tomato, and fire-roasted green chiles – Traditional vegetables in queso for delicious texture and flavor. Feel free to adjust the amount of chiles used to suit your own tastes.
  • Evaporated milk, milk, and all-purpose flour – Used for adding a creamy texture to the dip.
  • Cheddar cheese – The star of the show! Feel free to use whatever type of cheddar you’d like for this, such as mild, sharp, etc. I tend to use medium and mild so that the chiles can shine.
Top down view of a bowl of queso dip surrounded by tortilla chips.

Should you grate your own cheese?

Using pre-grated cheese is extremely convenient, but it often contains some preservatives (such as potato starch) that help keep the grated cheese separated in the bag. And while this is great for grabbing a quick pinch of shredded cheese, it will also cause the melted cheese to appear lumpy or harden faster than it normally should.

So if you’re a cheese lover like me and want the creamiest experience possible for your dip, I highly recommend grating a block of cheese. I know it’s more work, but the end result will more than make up for it.

What can you serve with queso dip?

Anything that can be covered with cheese, of course! Here are a few of my go-to favorites:

How long can you leave out queso dip?

Whenever you serve a “help yourself” dish like a party dip, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature.

Since this dip will be served warm, that should give you another 30-60 minutes before needing to keep track of the dip. So, in total, this dip can be left out for an absolute maximum of three hours, depending on the temperature of the room. However, be sure to still check the dip every now and then and make your best judgment.

Once you’re near the recommended time, you can heat it up in the oven again.

For best results, I’d recommend using a warming tray so that this homemade queso dip stays toasty and above the “danger zone” temperature.

Can you make this dip in advance?

Yes, you can. Once made, this dip can be stored in the refrigerator in a sealed container until ready to eat. However, the dip’s consistency will become almost a solid once chilled and will need to be reheated to become a creamy liquid again.

If the dip is too thick once reheated, try adding a few splashes of milk. Or, if you find the dip is too watery, just heat the dip (MEDIUM to LOW heat if possible) until some of the moisture cooks out.

How long is queso dip good for?

Once made and stored in the refrigerator in a sealed container, queso dip should remain good for up to four days.

Can you freeze queso dip?

Yes, you totally can!

Let the dip chill in the refrigerator in a sealed freezer-ready container, then transfer to the freezer. Frozen queso dip will remain good for up to six months.

Notes & tips for easy queso dip:

  • As mentioned above, I highly recommend you use freshly grated cheese. A simple food grater will do the trick.
Close up side view of a hand dipping a large tortilla dip into queso dip.

More tasty dip recipes

How to make the best homemade queso dip

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium saucepan, melt the butter and cook the white onion and garlic until tender and fragrant.

Step 2 – Add the cheese, evaporated milk, tomato, chiles, milk, flour, and salt and pepper (to taste) to saucepan, then cook and stir until the cheese is melted and creamy.

Step 3 – Serve queso dip with chips (or other dipping foods) and enjoy!

Recipe Details

4.07 from 30 votes

Queso Dip

10 minutes prep + 15 minutes cook
316 kcal
Yields: 6 servings
Ultra creamy and cheesy, this easy queso dip tastes just like what they serve at restaurants. Perfect snack food for parties or quiet nights on the couch.



  • In a saucepan over medium heat, melt butter. Add onion and garlic to saucepan and cook, stirring occasionally, until garlic is fragrant and onion is translucent, about 2-4 minutes.
    1 tablespoon salted butter, 1/4 cup finely chopped white onion, 2 teaspoons fresh minced garlic
  • Add cheese, evaporated milk, tomato, chiles, milk, flour, and salt and pepper (to taste) to saucepan. Stir and cook sauce until cheese is completely melted and creamy. Taste test the dip and season with more salt or pepper, if needed. If sauce seems too thick, another 1-2 tablespoons of milk until desired consistency is reached.
    2 1/2 cups shredded cheddar cheese, 13 ounces evaporated milk, 1 cup diced tomato, 4 ounces fire roasted green chiles, 2 tablespoons milk, 1 tablespoon all-purpose flour, 1 pinch salt, 1 pinch black pepper
  • Serve dip immediately with tomatoes as garnish (optional) and tortilla chips for dipping.


Serving: 1serving | Calories: 316kcal | Carbohydrates: 12g | Protein: 16g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 464mg | Potassium: 326mg | Fiber: 1g | Sugar: 9g | Vitamin A: 735IU | Vitamin C: 8mg | Calcium: 517mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Sheila
    • 1 star

    I don’t know where all the good ratings are coming from, but this isn’t anywhere near edible. It’s super grainy and bland. I tried to fix it with some Monterrey Jack, then some cream cheese, whisked it a ton, and added some taco meat. Nothing covers the bitterness or fixes the grainy texture. This is a waste of expensive ingredients.

    • Me
    • 1 star

    Skip it and make it with Velveeta. I’m a pretty good cook but this did not turn out well. I followed the instructions and it ended up gritty and not very good. Won’t be making it again.

    • Maia Hanson

    I made this and used extra onion and garlic. I also added a Serrano pepper to the onion and garlic while sautéing. I also used a combination of cheddar and Monterey cheese. It’s delicious

    • Sherry
    • 1 star

    Very bland

    • Beth
    • 5 stars

    Queso is a food group in my home – delish! Your idea of a warming tray is perfect to enjoy this dish longer when serving it at a party!

    • Shadi Hasanzadenemati
    • 5 stars

    I love your recipe, I’ll be making it again!

    • Katherine
    • 5 stars

    Awesome queso! Perfect with chips and veggies.

    • Jane Saunders
    • 5 stars

    My family loves dips like this one and it’s a great way to sneak some healthy veggies into our snacking routine – thanks for the recipe.


    I made this today and was kinda disappointed. It tasted very grainy and bland. I used fresh shredded cheese so that’s not the problem. The flour needs to be cooked down before adding the milk and cheese but the directions do not include such a step.

      • Me

      I did do that…..I cooked the flower with the garlic, onion and butter and mine was still gritty. Didn’t make a difference

    • 4 stars

    I made this today and was kinda disappointed. It tasted very grainy and bland. The flour needs to be cooked down before adding the milk and cheese but the directions do not include such a step.

    • Sean Garcia
    • 5 stars

    Hi Chrissy, just a question. Can this be made a couple days in advance and reheated on gameday ? I’m trying to make the big game a little less hectic.
    Thanks so much !