Homemade Queso Dip
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. I wanted to come up with a healthier version of Queso from scratch, so that meant nixing the processed cheese products, 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 recipe is basic but flavorful and can be easily adapted to your tastes. For a heartier dip, you can add cooked ground beef or Homemade Sausage. If you want to pack it with veggies, you can add in some diced olives or mushrooms for a larger variety. For a spicier dip, leave the seads and membranes from the jalepeno peppers in. Making homemade colby jack queso dip gives you the flexibility to add in whatever you’d like to it.
Homemade Queso Dip Recipe
What you need:
- 2 tbsp butter
- 1/2 small onion, diced
- 2-4 jalapenos, stems and membranes removed, diced
- 3 cloves of garlic, minced
- 2 tomatoes, cored and diced
- 2 tbsp flour
- 1.5 cups milk
- 3 cups of colby jack cheese
- 3 cups monterey jack cheese
- 1/2 cup sour cream
- salt and pepper to taste
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.
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 in salt and pepper to your taste.
Serve this yummy colby jack cheese sauce along side of chips or cut-up vegetables.
—Make this yummy dip a meal with this delicious Queso Chicken dinner recipe.
Want to print this recipe for Homemade Queso dip? Grab it below:
Homemade Queso Dip Recipe
Ingredients
- 2 tbsp butter
- 1/2 small onion diced
- 2-4 jalapenos stems and membranes removed, diced
- 3 cloves of garlic minced
- 2 to matoes cored and diced
- 2 tbsp flour
- 1.5 cups milk
- 3 cups of colby jack cheese
- 3 cups monterey jack cheese
- 1/2 cup sour cream
- salt and pepper to taste
Instructions
-
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.
-
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 in salt and pepper to your taste.
-
Serve this yummy dip alongside of chips or cut-up vegetables.
Need more appetizers to make? Here are a few delicious dip recipes you might enjoy:
White Cheese Dip recipe
7 Layer Taco Dip Recipe
Fresh and Easy Avocado Corn Salsa Recipe
One Minute Garden Fresh Salsa Recipe
Jalapeno Popper Dip Recipe
Cream Cheese Taco Dip
Homemade Dill Dip Recipe
Cream Cheese Spinach Dip Recipe
For a heartier appetizer, try these Homemade Egg Rolls or Homemade Onion Rings.
Check out our big list of From Scratch Appetizers on Little House Living!
If you enjoyed this Homemade Queso Dip Recipes you will absolutely love my book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life. It features 130 recipes just like this one that are perfect for your family!
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?
This homemade queso dip was originally published on Little House Living in October 2013. It has been updated as of October 2019.
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.
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.
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!
I hope you and your daughter enjoy it, Maralee!
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…
We love queso at our house so this is perfect! Pinned! Visiting from Inspiration Monday…
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
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!
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.
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
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!
Hi. I was wondering if you have ever used non dairy milk in this? We do not buy cows milk but we love Queso!
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!
Looks yummy! I am allergic to tomato…what would be a good substitute? Still trying to figure out substitutions.
Maybe red pepper, or roasted red pepper.
I just made this it was delish.
I’m glad you enjoyed it!
I made it and it tasted great but the cheese is stringy and some seems watery, any ideas?
I want to make this today for a party tomorrow. Does anyone know if itwill reheat ok and hold in a crockpot?
We all love queso dip in my house so I am going to try this!
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!
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! !
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
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.
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.
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!
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! 🙂
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.
Thanks for sharing this recipe at Craft Frenzy Friday at Mom Home Guide! My family loves queso!
This looks great! Do you think Greek yogurt would work well as a replacement for the sour cream?
I haven’t tried it that way but I would think it would be worth a shot. Let us know how it is!
This looks delicious and I like that its all natural.
Oh, my word! This sounds so killer! 🙂
Thank you for this homemade recipe! So much better than what you get from a jar!
Sounds quite yummy! Thanks for sharing the recipe! Blessings, Janet
This is a staple in my house too, but its gotta be homemade! Great post, totally pinning xo
We love queso here and so I am so happy to have a homemade recipe for it. Thanks for sharing it!