Homemade Cheesy Queso Dip
The next time you’re craving a cheesy snack, skip the processed cheese and make this recipe for homemade queso dip instead.
This queso recipe is easy to play with; sometimes I double the peppers and other times I use pickled jalapeños instead of fresh. Depending on how spicy you like your queso, add more or less of the peppers.
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This queso dip tastes great with tortilla chips or pretzels or as a topping for tacos. An easy way to keep the queso warm at parties is to use this stoneware bowl set.
Homemade Cheesy Queso DipPrint Pin Recipe
- 3 tbsp butter
- ½ medium onion, diced small
- 2 Jalapeño peppers, seeded and diced small
- 2 red chili peppers, seeded and diced small
- 3 tbsp flour
- ½ cup light flavored beer, drink the rest while you cook or substitute more half and half for the beer to equal 2 cups of total liquid
- 1-1/2 cup half and half
- 8 oz shredded sharp cheddar cheese
- 4 oz cream cheese
- salt , to taste
- Chopped fresh cilantro and diced peppers for garnish
- Melt the butter in a medium saucepan, add the onions and cook over medium heat until they are soft.
- Add the peppers and stir to coat with butter. Cook for a minute, add the flour, stir to coat the veggies, and cook for another minute.
- Add the beer and the half & half, whisk gently, so there are no lumps but not so hard the veggies disintegrate.
- Stirring constantly, heat the liquid until it thickens and has a smooth texture, about 4-8 minutes.
- Add both kinds of cheese and whisk until they are melted. Taste and add salt if needed. Garnish with more fresh peppers or cilantro. Serve with tortilla chips and pretzels.