Go Back
–+ servings
A bowl of creamy queso dip topped with chopped jalapeños and cilantro, placed next to tortilla chips, a wooden spoon, and a yellow napkin.

Creamy Homemade Queso Dip for Tacos, Nachos, and Mexican Feasts

Print Recipe
This creamy homemade queso dip is smooth, rich, and full of restaurant-style flavor. A blend of white cheddar and mozzarella melts into a silky cheese sauce seasoned with chili powder and cumin. It’s ready in just 15 minutes and perfect for parties, game days, or family gatherings.
Cuisine Mexican
Keyword cheese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 1/3 cup servings
Calories 373
Author Gina Dickson

Ingredients

  • 12 ounces evaporated milk 1 can
  • 1 tablespoon cornstarch
  • 3/4 pound cheese white cheddar, shredded
  • 4 ounces mozzarella cheese shredded
  • 2 tablespoons pickled jalapenos chopped fine
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Instructions

Make the Cheese Base

  • Add the evaporated milk and cornstarch to a medium saucepan and whisk until smooth.
    12 ounces evaporated milk, 1 tablespoon cornstarch
    A whisk rests in a large green pot on a stove, mixing a white powdery substance for queso dip. In the background, there is an open container of corn starch on a marble countertop.
  • Heat over medium-high until the mixture begins to simmer. Whisk continuously until it almost comes to a boil, then reduce the heat to low.

Melt the Cheese

  • Gradually stir in the shredded white cheddar, whisking constantly as it melts.
    3/4 pound cheese
    A metal whisk stirs shredded cheese into a pot of foamy liquid, possibly creating a creamy queso dip or sauce, on a stovetop.
  • Once smooth, add the mozzarella cheese in batches, continuing to whisk until the queso is creamy and fully melted.
    4 ounces mozzarella cheese

Season and Serve the Queso

  • Add the pickled jalapenos, chili powder, cumin powder, ground nutmeg, red pepper flakes, and salt.
    2 tablespoons pickled jalapenos, 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon ground nutmeg, 1 teaspoon red pepper flakes, 1/2 teaspoon salt
    A whisk rests in a pot of creamy queso dip on the stove, with piles of chili powder, diced green chilies, and red pepper flakes on top, ready to be mixed in.
  • Whisk for about one minute until all the ingredients are well combined.
  • Serve immediately in small bowls, or transfer to a preheated crock pot set to warm to keep it smooth and melted.

Notes

Storage & Reheating
  • Room Temperature: Serve warm and enjoy within 2 hours.
  • Fridge: Store airtight up to 4 days.
  • Freezer: Not recommended.
  • Reheat: Warm on low heat or microwave in 30-second bursts, adding a splash of milk if needed.

Nutrition

Serving: 11/3 cup | Calories: 373kcal | Carbohydrates: 9g | Protein: 21g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 808mg | Potassium: 250mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 649mg | Iron: 1mg
QR Code linking back to recipe