Easy Homemade Queso Dip: Completely From Scratch

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Do you love queso and chips? Enjoy them guilt-free with this Homemade Queso Dip made from scratch with fresh ingredients and no processed products!

Do you love queso and chips? Enjoy them guilt-free with this Homemade Queso Dip made from scratch with fresh ingredients and no processed products!

Homemade Queso Dip

Eating fresh homemade Queso Dip and tortilla chips is a tradition in my household, and we make it frequently. It’s one of our favorite Mexican dishes! I wanted to develop a healthier version of Queso from scratch, so that meant nixing the processed cheese products (aka Velveeta) and using fresh, real ingredients instead.

If you have ever made a roux before or any gravy recipe, this process is very similar to that. It’s very easy to throw together, and you know exactly what you’re eating.

This basic but flavorful recipe can be easily adapted to your tastes. You can add cooked ground beef, chorizo, or Homemade Sausage for a heartier dip. If you want to pack it with veggies, add some diced olives or mushrooms for a larger variety.

For a spicier dip, leave the seeds and membranes from the jalapeno peppers in. Making homemade colby jack queso dip gives you the flexibility to add whatever you’d like to it.

Shredded Pepper Jack

Ingredients in Homemade Queso Recipe

  • Butter. This is for frying your vegetables in to give it the best flavor. You could also use oil.
  • Onion, Jalapenos, and Tomatoes. These are your vegetables that will give the queso so much more flavor! If jalapenos are a little too much spice, add some green chiles instead.
  • Garlic. Fresh garlic is best in this recipe to give it the highest amount of zest and flavor.
  • Flour. This is simply a thickening agent to make a roux before adding in the cheese. You can use gluten-free flour if needed.
  • Milk. Milk will help prevent this recipe from getting too thick. You need to be able to dip your chips in it!
  • Colby jack cheese and Monterey Jack Cheese. I like this combo of cheeses best but you can also experiment with what you have on hand. You also might want to try Pepper Jack Cheese for a little bit more spice. Shredding your own cheese will give it the best texture versus using pre-shredded cheeses but use what you have.
  • Sour Cream. This secret ingredient will add so much smoothness to the texture with a bit of tang to the flavor.
  • Salt and Pepper.

Loved this. I haven’t had queso in over a year when I gave up processed crud due to migraines. I used a 16oz pepper jack cheese…just cubed it up and threw it in there in 3 portions. I also added a mixture of cumin, chili powder and onion powder. I also just used pico de gallo instead of onion, peppers and tomatoes. It made lots! I will have to freeze for my next nacho night.

Nikkie, Little House Living reader

Step By Step Instructions for Making Homemade Queso

In a large saucepan, melt the butter over medium heat. Add in the diced onion and jalapenos and sauté for 5 minutes, until translucent. Add in the tomatoes and garlic and continue to sauté for another minute.

Sprinkle the flour into the vegetable mixture and mix together with a whisk. Slowly add milk, stirring constantly after each addition, until all the milk has been incorporated and most of the lumps are gone.

Slowly add in the cheese, 1 cup at a time, mixing and allowing it to melt before adding more cheese. Once all the cheese is melted, add in the sour cream and stir. Add salt and pepper to your taste.

Serve this yummy Colby jack cheese sauce in a bowl alongside of chips or cut-up vegetables.

Tip: Make this yummy dip a meal with this delicious Queso Chicken dinner recipe.

I just made this it was delish.

Shonda, Little House Living reader
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Homemade Queso Dip Recipe

How to make your own queso dip at home from scratch.

Course Appetizer
Cuisine American
Keyword Homemade Queso Dip
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 603 kcal
Creator Merissa

Ingredients

  • 2 tbsp butter
  • 1/2 small onion diced
  • 2-4 jalapenos stems and membranes removed, diced
  • 3 cloves garlic minced
  • 2 tomatoes small, cored and diced
  • 2 tbsp flour
  • 1.5 cups milk
  • 3 cups colby jack cheese
  • 3 cups monterey jack cheese
  • 1/2 cup sour cream
  • salt and pepper to taste

Instructions

  1. In a large pan, melt the butter over medium heat. Add in the diced onion and jalapenos and sauté for 5 minutes, until translucent. Add in the tomatoes and garlic and continue to sauté for another minute.
  2. Sprinkle the flour into the vegetable mixture, and mix together with a whisk. Slowly add milk, stirring constantly after each addition, until all the milk has been incorporated and most of the lumps are gone.
  3. Slowly add in the cheese, 1 cup at a time, mixing and allowing it to melt before adding more cheese. Once all the cheese is melted, add in the sour cream and stir. Add in salt and pepper to your taste.
  4. Serve this yummy dip alongside of chips or cut-up vegetables.
Nutrition Facts
Homemade Queso Dip Recipe
Amount Per Serving
Calories 603 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 30g188%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 142mg47%
Sodium 800mg35%
Potassium 377mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 33g66%
Vitamin A 1818IU36%
Vitamin C 12mg15%
Calcium 979mg98%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Storing Leftover Queso Dip

Any leftover dip can be placed in an airtight container and stored in the fridge until you are ready to enjoy again.

Re-heat the queso in the microwave or on the stovetop to serve it warm.

Common Questions About Making Homemade Queso

What other ways can I use Queso besides in a dip?

Queso is delicious for making a taco salad, putting over nachos, or putting inside quesadillas. We also use queso on top of Amish Haystacks.

How long is homemade queso good for in the fridge?

Queso will last up to a week in the fridge if stored properly. It may become watery but you can just stir it to get it back to its original texture.

Why is my homemade queso grainy?

It’s possible that you added an ingredient that didn’t melt into the sauce or that you didn’t properly make your roux. The key to a smooth dip is to properly make a roux and make sure that all of the ingredients are well melted. Grainy dip can also happen when you use pre-shredded cheese.

We love queso here and so I am so happy to have a homemade recipe for it. Thanks for sharing it!

AnnMarie, Little House Living reader
Jalapeno Popper Dip

More Homemade Appetizers

Check out our big list of From Scratch Appetizers on Little House Living!

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What is your favorite appetizer? Have you ever made Homemade Queso Dip? Do you have any foods that you always make this time of year?

Me and Kady

Merissa Alink

Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.

This homemade queso dip was originally published on Little House Living in October 2013. It has been updated as of January 2024.

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39 Comments

  1. Wondering what the yield is on this. And does it reheat with out breaking? Does it freeze and reheat or would that break? I haven’t experimented with freezing and reheating things made with a roux.

    1. Hi Kara,

      This makes about 4 cups of queso cooked, which serves around 8-10 people as an appetizer. I haven’t tried freezing it, but I am not sure how well it would do once reheated… I would think it would separate, and not work well. This recipe can be easily cut in half or quarters, if you want to make a smaller serving.

  2. Thank you SO much for this recipe!! My 12yo daughter (and I!) love queso dip, but I hate buying it anymore because of all the nasty things in it. Every once in a while, I break down and buy it for her…it will be so nice to make this instead, on those times when we’re wanting this treat!

  3. This looks delicious and so easy! Much healthier than the store bought stuff! Visiting from Melt in your Mouth Monday! Off to check out more recipes on your blog…

  4. We love Queso and your recipe look great! Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
    Come Back Soon,
    Miz Helen

  5. This looks delicious and not too complicated! We love queso around here, and we don’t usually make it at home because I can never get it right! Can’t wait to try this!

  6. Oh yummy. Queso is a must have at any football party around here, it’s always the first thing gone. 🙂 What is it about football and queso? Hehe. Thanks for sharing the recipe and linking it up to Thrifty Thursday.

  7. This queso looks amazing! I love that you didn’t use the processed stuff! I have featured this from our All Things Thursday Blog Hop last week and pinned it to my ATTBH Features board on Pinterest. I hope you’ll be by again tonight to link up more goodies!
    Blessings,
    Nici

  8. Hey! Love this post! Just wanted you to know that you’re being featured at the Pin It Party on mysnippetsofinspiration.com tonight! Have a good night!

    1. Hi DaMeon,

      I haven’t ever cooked with non-dairy milk, so I am not sure how it would work. If the consistency is the same as regular milk, I would think it would work fine. Maybe try quartering or halfing the recipe to try it out, to see if it works well. Let us know, if you try it!

  9. My son requested this for lunch tomorrow, so I’m glad I happened across this recipe. We’ll be giving it a try and bringing it in a Thermos!

  10. Hi! I made this and it didn’t turn out 🙁 It is almost like a small curd and runny. I am not sure where I went wrong? The only thing I did different was use almond milk. Any idea why? I am thinking of making another roux to thicken…I’ll keep you updated. On the upside the flavor is amazing! !

    1. Hi Amy,

      I am sorry to hear the queso was runny! Are you using pre-shredded cheese? If so, that could be the culprit for the curdling. I used block cheese and shredded it myself for this recipe. It is also important to let each addition of cheese melt completely, before adding more. Any cheese sauce like this is a little temperamental and can seize up, kind of like gravy can, if cooked on too high of heat.

      I don’t think the almond milk would cause you any trouble, although I haven’t personally tried it.

      If you end up trying a new roux, let me know how it goes. I am glad the flavor turned out good!

      Andrea

  11. I’ve always wanted to make queso but kept forgetting to look for a recipe. This looks so easy. Thanks 🙂 Plus it would make a great topping for some tortillas I plan on making.

  12. Loved this. I haven’t had queso in over a year when I gave up processed crud due to migraines. I used a 16oz pepper jack cheese…just cubed it up and threw it in there in 3 portions. I also added a mixture of cumin, chili powder and onion powder. I also just used pico de gallo instead of onion, peppers and tomatoes. It made lots! I will have to freeze for my next nacho night.

  13. I am from San Antonio and we eat tons of queso! This looks like an excellent recipe. thanks for sharing with the Thursday Blog Hop!

  14. I love real food and your recipe looks delicious! So delicious it’s one of our features this weekend on Project Inspire{d} wrap up! 🙂

  15. Thanks for sharing on Turn it up Tuesday. I love queso, so the idea of making it natural and healthy is great! I’m looking forward to trying this.

  16. As a non American, could you describe what Jack cheese is like – tasty/ cheddar, processed or mozzarella etc so I can use a cheese available in Australia . Thanks

    1. Monterey jack is usually a white cheese, not as sharp as a cheddar, not a processed cheese or mozzarella. Colby Jack is a blend of colby cheese and Monterey jack cheese. You really could just use whatever hard cheese you have that can be shredded, just not a soft cheese like mozzarella.