Queso Dip is silky, smooth, delicious and a crowd pleaser any time. A restaurant staple that you can make easily at home whenever you want to. It comes together in 20 minutes and once you try it you know it is the best queso recipe you can ask for.
You might think why do I need another queso recipe and let me clarify this up for you: when you experience how amazing it is, you won’t go back to any other.
There is one ingredient that makes this Queso Dip outstanding and that’s non dairy cream cheese, because I tell you this will make your dip super creamy, smooth and utterly delicious.
What you need for this Queso Dip recipe
Obviously cheeses: I go for both dairy free cream cheese and shredded cheese. You can use what you want and like. If you use cheddar the dip will be more orange and with mozzarella it will be lighter. No matter what you use always delicious and great.
I use fresh garlic and onions, but you can use powder.
Cumin, cilantro, hot sauce and jalapenos really make this Queso Dip so flavorful, robust and bold.
A splash of milk is great to thin things out and I use oat milk, because I really love how creamy, rich and amazing it is. Of course will work with any milk you can think of.
To get the best texture from the tomatoes, remove the pulp.
Dairy free butter create a buttery flavor which is so delicious. You can also use oil instead of butter, but it won’t be as rich and buttery.
How to make Queso Dip
Start with melting butter in a large pan. Add diced onions and pressed garlic and cook both for around 2 minutes.
Next add in cream cheese and milk together with cheese. Reduce heat to medium and let everything melt and form a smooth mixture.
Now season with cumin and hot sauce. Mix in 3/4 of the tomatoes, half of the jalapenos and cilantro. Let everything cook for 6 minutes more and finish with a pinch of salt of pepper.
Serve with the reserved tomatoes, jalapeño and cilantro on top. And with your favorite chips.
Tips and tricks
For the tomatoes: you can use canned diced tomatoes, but keep in mind to put them over a sleeve to remove all the juices.
Leftovers can be stored in the fridge for around 4 days. You can reheat on the stove or in the microwave if you prefer a warmer dip, but it will taste amazingly cold.
For freezing: I would suggest to prepare the Queso Dip without any toppings from jalapenos, cilantro, tomatoes and add them just before serving.
Looking for a milder dip? Add more tomatoes and less jalapenos. Also leave out the hot sauce.
Other dip recipes to try
- 7 oz dairy free cream cheese
- 10 oz shredded dairy free cheese
- 1 medium onion, diced
- 1 cup oat milk
- 2 cloves garlic, pressed
- 3 Tbs dairy free butter
- 2 dashes hot sauce
- 1/2 tsp cumin
- 1/2 cup jalapenos, jarred
- 2 medium tomatoes, chopped
- 1/4 cup cilantro
- salt, pepper to taste
- Start by melting butter in a pan. When hot add onions, garlic and cook them for around 2 minutes.
- Next add in cream cheese and milk, and mix with cheese. Season with cumin and hot sauce.
- Stir in 3/4 of the tomatoes, half of the jalapenos and cilantro and cook for 6 minutes more.
- Finish with a pinch salt of pepper, garnish with reserved toppings.
- Leftover are great for 4 days.
- If you wish to freeze this queso dip do it without adding any toppings. Add them just before serving. Freezing will last for around 3 months.
- For a milder dip: reduce jalapenos and use more tomatoes.
Nutrition Information:Yield: 10 Serving Size: 4 oz
Amount Per Serving: Calories: 125Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 151mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 2g