Homemade Queso Dip Recipe | Real Cheese, No Velveeta | Easy Creamy Queso from Scratch

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor, while processed cheese is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk can be more budget-friendly.

Take 3 tablespoons of butter and put it into a 10 to 10 and 1/2 inch cast iron skillet.

Heat the skillet on medium to melt the butter.

Dice the onion by cutting off the tail, peeling the outer layer, and slicing it into small pieces.

Dice the jalapeño by cutting off the top, removing some seeds for less spice, and finely dicing it.

Add the diced onion and jalapeño to the preheated skillet and sauté for 5 to 7 minutes.

Prep 5 garlic cloves using a garlic press and add them to the skillet, stirring for another minute.

Open a can of diced tomatoes and a small can (4 oz) of diced green chilies and add them to the skillet.

Stir in 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Make a slurry by mixing 2 tablespoons of milk with 1 tablespoon of cornstarch.

Add the slurry to the skillet and stir it in.

Add 1 cup of milk and 8 oz of cream cheese to the skillet, stirring until the cream cheese melts.

Shred the cheese and add it to the skillet, stirring until melted.

Taste the queso and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens