Homemade Queso Dip

A delicious and easy recipe for Homemade Queso Dip. Your family will love this easy appetizer recipe and you'll love knowing there's no fake cheese! That's right, this recipe is made with real cheese and the taste is amazing. And if you really like this recipe, you're going to love my recipe for homemade salsa. Both are perfect for summer barbecues or football parties.

Check out all the other Easy Appetizers for even more delicious ideas waiting to be discovered!

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Homemade Queso Dip made without fake cheese.  Who knew it was even possible? Do you love appetizers as much as I do?  I'm always looking for new ones to make to serve for my family and friends. 

Homemade Queso

One of our family's favorites is queso dip, but I'm not in love with fake cheese. Sorry to all you lovers of the blocks of fake cheese. And this recipe is a Greek Yogurt Queso Dip. I use Greek yogurt in the base but you can substitute sour cream if you prefer.

My son loves the jar version of queso dip, but I knew I could make a homemade queso dip that would taste so much better and I think I did! I promise to never buy the jar or fake cheese again. And you will too once you taste how delicious this recipe is!

Family Reviews 

My son said the homemade queso dip wasn't "hot" enough which is probably because I only used one jalapeno without any seeds or ribs. BUT...my daughter said it was perfect! So I guess it's up to YOU on how much heat you want.

This recipe was so easy and can be made the day before your party or gathering. Just heat in the microwave or put the mixture in your crock pot to get it warm and bubbly again.

Helpful Kitchen Tools

• Plank cheese grater
• Bamboo wooden spoons - I like to use bamboo because they never get stained!

Ingredients

• Butter
• Flour
• Jalapenos
• 1 can of green chillies; 4.5 ounce size
• 2 clovers of garlic
• ½ cup milk or half and half
• 1 can Rotel tomatoes; 10 ounce size
• Shredded cheese.  I used a combination of cheddar and pepper jack
• ¼ cup Greek yogurt or sour cream
• salt and pepper to taste

Directions

In a heavy saucepan, melt the butter and then add the flour. Let the flour cook for a few minutes until slightly browned.

Add the jalapeno, garlic and green chillies and cook for a few minutes. Then add the ½ cup of milk and stir until slightly thickened. Add the can of tomatoes and continue to cook for a few minutes, until everything is combined.

Turn the heat down and start adding your cheese; a little at a time until the cheese is melted and combined. Remove from the heat and add the yogurt or sour cream.

Taste and adjust the seasonings by adding salt and/or pepper.

WHAT TYPE OF CHEESE IS BEST FOR HOMEMADE QUESO DIP

• I love cheddar cheese, obviously for the color and taste. 
• Pepper Jack is another great cheese to use that will add spice to the dip. 
• If you want more of a white queso dip, try white cheddar cheese combined with Monterey Jack cheese.

HELPFUL COOKING TIPS

• Depending on how spicy you like your queso dip, you may want to add some of the jalapeno ribs or seeds to the dip.
• Store any leftover dip in a air-tight container in the refrigerator for up to five days.
• If you refrigerate the dip and notice it is too thick, simply add a little extra milk then reheat in the microwave in 30 second intervals until it is the consistency you desire.

Ready for more great appetizers?

• Bacon Wrapped Jalapenos
• Mini Spinach and Bacon Quiche
• Another great recipe for chips is Homemade Guacamole 
• Zucchini Pizza Bites – low calorie and low carb!

📖 Recipe Card

Lois

Homemade Queso Dip

4.58 from 14 votes

A delicious and easy recipe for Homemade Queso Dip. Your family will love this easy appetizer recipe and you’ll love knowing there’s no fake cheese!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 cups

Course: Appetizers

Cuisine: Mexican

Calories: 122

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tbsp. butter
• 1 tbsp. flour
• Jalapenos; 1 to 2 with seeds removed and diced
• 1 can of green chillies; chopped; 4.5 ounce size
• 2 clovers of garlic; chopped
• ½ cup milk or half and half
• 1 can Rotel tomatoes mild or whatever strength you desire; 10 ounce size
• 3 cups shredded cheese. I used a combination of cheddar and pepper jack
• ¼ cup Greek yogurt or sour cream
• salt and pepper to taste

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• Stainless Steel Measuring Spoons and Cups Combo
• Cheese Grater Tool
• Glass Food Container Set

Method

 

1. In a heavy saucepan, melt the butter and then add the flour.
2. Let the flour cook for a few minutes until slightly browned.
3. Add the jalapeno, garlic and green chillies and cook for a few minutes.
4. Then add the ½ cup of milk and stir until slightly thickened.
5. Add the can of tomatoes and continue to cook for a few minutes, until everything is combined.
6. Turn the heat down and start adding your cheese; a little at a time until the cheese is melted and combined. Remove from the heat and add the yogurt or sour cream.
7. Taste and adjust the seasonings by adding salt and/or pepper.

Nutrition

Serving: 1ServingCalories: 122kcalCarbohydrates: 3gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 28mgSodium: 294mgSugar: 1g

Notes

• Depending on how spicy you like your queso dip, you may want to add some of the jalapeno ribs or seeds to the dip.
• Store any leftover dip in an air-tight container in the refrigerator for up to five days.
• If you refrigerate the dip and notice it is too thick, simply add a little extra milk and reheat in the microwave in 30 second intervals until it is the consistency you desire.

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Let us know how it was!

This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!