Whether you’re having everyone over for a sporting event or you’re preparing the perfect snack for your loved ones, there’s one thing we all can agree on: Queso dips are always welcome. Most of us are accustomed to the unsatisfactory dips we can find in the chip aisle at the grocery store, but when you taste a homemade queso dip, you know there’s no going back to the jarred stuff. There’s not a one-size-fits-all deal with queso, either — you can make yours spiced with peppers or filled with tons of different cheeses for a truly unique take. It’s time to pick your favorite flavor of tortilla chip and salsa to go with these must-make queso dip recipes.
1. Chorizo Queso
If you’ve ever wondered how you can make your favorite cheese dips even better, then we have the answer with this chorizo queso from Gimme Some Oven. Chorizo is a pork sausage seasoned with spices and vinegar, and it’ll give your queso that meaty depth you’ve been missing. The chopped green chiles and cheddar cheese compliment the chorizo perfectly. You’re gonna love this queso.
- 7 to 8 ounces fresh chorizo, casings removed
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1 (12-ounce) can evaporated milk
- 2 ounces cream cheese
- 8 ounces sharp cheddar cheese, freshly shredded
- 1 (4-ounce) can chopped green chiles
- ½ cup diced tomatoes
- ½ teaspoon salt, or more or less to taste
Directions: Begin by sautéing your chorizo in a large pan over high heat. Cook the chorizo all the way throughwhile stirring and crumbling it up with a spoon constantly, about 10 minutes. Remove the chorizo from the heat and set aside.
In a medium saucepan set over medium-high heat, melt your butter. Then, whisk in cornstarch, stirring constantly until fully combined, about 1 minute. Add the evaporated milk and whisk until combined. Add half of the cheese to the pan and stir until it’s melted. Then, add the rest of the cheese, the green chiles, tomatoes, and cooked chorizo, and stir to combine.
Season with as much as or as little salt as you’d like, and serve immediately with chips.
2. Slow Cooker Chicken Enchilada Queso Dip
If you like your dips to be a bit more substantial than just plain old cheese, then you’ll have to try this slow cooker chicken enchilada queso dip from Delish. Not only is it as easy as can be, but it’s also packed with flavors you’d find in any Mexican restaurant. You can make this recipe even easier on yourself by using rotisserie chicken instead of making it yourself. Top this queso dip off with some green onions and fresh diced tomatoes, and you have a dip that could double as a meal.
- 3 (8-ounce) blocks cream cheese
- 2 cups rotisserie chicken breast, or 2 poached chicken breasts, shredded
- 1 can chopped green chiles
- 1½ cup shredded Monterey Jack cheese
- 1½ cup salsa verde
- 1 tablespoon chopped green onions
- 1 plum tomato, diced
Directions: Add cream cheese, chicken, chilies, Monterey Jack, and salsa verde to the slow cooker. Cover with the lid and cook on low for 1½ hours, or until everything is all melted together. Stir before serving, and top with green onions and diced tomatoes.
3. Bacon Jalapeño Cheese Dip
There are few things in life better than bacon, so you know you’re in for something good when you add this ingredient into your queso dip, you know you’re in for something. This bacon jalapeño cheese dip from Crumb is like a jalapeño popper in dip form — it’s spicy, cheesy, and hearty, which is everything you want out of the perfect queso. The surprise element of beer adds even more depth. Pair this one with soft pretzel bites for the ultimate comfort food.
- 6 pieces of bacon, diced
- 2 jalapeño peppers, halved, seeded, and thinly sliced
- 1 tablespoon flour
- 1 bottle Mexican-style lager
- 2 cups grated sharp cheddar cheese
- 1 package (8 ounces) cream cheese, cut into small cubes
- 1 can (4 ounces) chopped green chilies, drained
Directions: Add the diced bacon to a large saucepan set over medium heat and cook until it renders its fat and begins to crisp, about 3 to 5 minutes. Add the jalapeños and continue cooking the bacon and jalapeño until the bacon is completely crisp and the jalapeño has softened, another 2 to 3 minutes.
Add flour to the saucepan and cook for another minute, stirring constantly. Add the Mexican-style lager, whisking to break up any lumps. Bring the mixture to a simmer and continue to stir constantly. Reduce heat to low and add the cheddar cheese and cream cheese. Simmer for another 3 to 5 minutes, stirring constantly, until smooth.
Serve the dip immediately. Use crockpot or fondue pot if you can to keep it warm.
4. Spinach Queso
This spinach queso from Bake Your Day, adapted from Confections of a Foodie Bride, incorporates the goodness of classic spinach dip with the spice and Mexican flare we love in a good queso. The combination of jalapeños and jack cheese kicks this dip up a notch, and it doesn’t hurt that it’s super easy to make, too. You’ll never hear any of your friends complain about eating spinach when they eat it in this queso.
- 2 tablespoons olive oil
- ½ cup yellow onion, diced
- 2 green onions, sliced
- 1 jalapeño, seeds removed and diced
- 12 ounces white American cheese, shredded
- ½ cup milk, not fat-free
- 1 (15-ounce) can diced tomatoes with green chilies, drained
- 8 ounces frozen, chopped spinach, thawed and excess water squeezed out
- ½ cup fresh cilantro, chopped
Directions: Set a large skillet over medium heat, and add the oil. Next, add onions and jalapeño with a pinch of salt. Sauté this mixture for about 6 minutes, or until the onions and jalapeños begin to soften. Add the cheeses and the milk and continue to stir constantly until the cheeses are completely melted.
Add canned tomatoes, spinach, and cilantro, and stir everything together. Transfer the dip to a serving dish, and serve with tortilla chips or your favorite selection of dippers. To keep the dish warm for longer, serve in a small slow cooker.
5. Skillet Black Bean Queso
If you’ve never had black beans in your queso before, now is the time to try this delicious and hearty addition. This skillet black bean queso from Peas & Crayons is packed full of flavor thanks to the beans and a combination of three cheeses. We love that this goes under the broiler for a bit, which gives the dip a bubbly, cheesy crust. Use a cast-iron skillet for this one — it will make the transition from stovetop to oven super easy and also keep your queso dip warm for longer.
- ¾ cup tomatillo salsa verde
- 1 (15-ounce) can vegetarian refried black beans
- 1 (8-ounce) package cream cheese
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon salt
- 8 ounces pepper jack cheese, freshly grated, plus a few extra ounces for topping
- 1 ounce grated mozzarella, for topping
- ¼ teaspoon red pepper flakes, for topping
- ¼ teaspoon dried parsley, for topping
Directions: Preheat oven to 350 degrees Fahrenheit. Remove your pepper jack cheese and cream cheese from the fridge ahead of time so they can soften before you begin cooking.
In a well-seasoned cast-iron skillet or medium saucepan, combine the beans and green salsa. Stir this mixture frequently over medium heat. Then, add softened cream cheese, salt, and cayenne pepper, and mix well. Once hot, add the pepper jack and stir until melted.
Top dip with extra pepper jack, grated mozzarella, parsley, and red pepper flakes. Put your skillet in the oven and bake for 10 to 15 minutes, or until the cheese is bubbling. To make the cheese golden and bubbly on top, you can also switch your oven to the broiler setting for just a minute — make sure to keep an eye on it to avoid burning.
If you’re using a regular skillet, pour your dip into a baking dish and bake or broil it this way to get that nice golden top. Serve immediately with your favorite dippers, or store leftovers for up to 4 days in a covered container.