4 Different Ways to Make Queso Dip

Queso is a Mexican snack that can be enjoyed for many different occasions. The Spanish word “queso” translates into English as the word cheese. Queso is a melted cheese dip that is usually served with tortilla chips. Whether you are having a party, a barbeque, or you are just craving this cheesy dip, these four recipes are sure to please.

Espinaca con Queso (Spinach Cheese Dip)

This queso from Gimme Some Oven is definitely outside of the box. Although the cheese dip is made with a traditional base, this specific recipes also includes spinach, onions, and tomatoes. This gives this dip a great kick, and it only takes 15 minutes to make.

IngredientsQueso Dip, Acapulco's Mexican Family Restaurant and Cantina, MA CT

1 Tbsp. canola oil

1/2 cup diced white onion (about half a small onion)

1 jalapeno pepper, diced (and seeded if desired)

3/4 cup milk or half and half

1 pound (16 oz.) white melting cheese, shredded (I prefer asadero cheese, although you can use white American cheese if you can’t find asadero)

4 oz. Pepper Jack or Monterrey Jack cheese, thinly sliced or shredded

1 (15 oz.) can RO*TEL diced tomatoes and chiles

2 cups fresh baby spinach, roughly chopped

1/2 cup fresh cilantro, chopped


Heat oil in a saucepan over medium-high heat. Add onion and jalapeno, and sauté for 4-5 minutes until the onion is translucent. Lower heat to medium-low, then gradually add milk and cheeses. Stir together slowly for a few minutes until melted. Add the RO*TEL, spinach and cilantro, and stir until combined. Remove from stove.

Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.

Creamy White Queso Dip

This recipe a from Buns in my Oven is your basic, traditional queso. While many people orange nacho cheese typically comes to mind when one thinks about queso, white queso is actually the traditional Mexican way of making it. This is a must try recipe if you are a queso fan.


2 8-ounce packages cream cheese, softened

1/2 cup mayonnaise

2 cups grated Monterey Jack cheese

2 cups grated Parmesan

1 can Rotel Diced Tomatoes with Green Chiles, drained

1/2 teaspoon salt


Preheat oven to 425 degrees.
Add all of the ingredients to a large bowl and mix well to combine.
Spread cheese into an 8×8 baking dish and bake for 20 minutes or until hot and bubbly.
Serve with tortilla chips.

Queso Fundido with Chorizo

This is definitely one of the best queso recipes there is from Closet Cooking. It is a completely unique and delicious cheese dip that has chorizo in it. We can all agree the chorizo makes all things more delicious. And to imagine the delicious melted cheese with chorizo is such a tease. That’s exactly why you need to make this recipe!

Ingredientsqueso dip, Acapulco's Mexican Family Restaurant and Cantina, MA CT

1/2 pound chorizo, casings removed

1 small onion, diced

1 jalapeno, seeded and diced

1 tomato, seeded and diced

1 clove garlic, chopped

1/4 cup tequila or Mexican beer (optional)

1/2 pound Monterey Jack cheese, shredded

2 tablespoon cilantro, chopped


  1. Cook the chorizo in a pan over medium heat, breaking it apart as you go, about 5-7 minutes.
  2. Add the onion, jalapeno and tomato and cook until the onions are tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the tequila, deglaze the pan and cook until most of the moisture is gone, about 2 minutes.

Sprinkle on the cheese and cook, stirring, until it melts, about 2-3 minutes.

Chile con Queso

This queso recipe from Sweet Life is more of the traditional kind. It is similar to the kind of queso you might be served when you go dine at a Mexican restaurant. Traditional or not, it is delicious and should definitely be tried if you can never get enough of queso when you go to your favorite Mexican restaurant.


½ medium onion, finely diced

½ poblano seeds removed, finely diced

2 tablespoons of butter

2 tablespoons of flour

1 to 2 cups of milk

6 cups of shredded cheese (recommended: queso Chihuahua)

1-15oz can of tomatoes, drained

½ cup of cilantro, chopped

salt and pepper


  1. In a large saucepan over medium heat, add butter, onions, and poblano and cook until translucent, about 5 minutes.
  2. Add flour to vegetables and stir to combine. Cook for an additional 45 seconds.
  3. Add the milk and continue to cook on medium, whisking until sauce is thick, about 5 minutes.
  4. Reduce heat and slowly begin adding cheese to sauce, stir to combine until the cheese melts and repeat until all the cheese is added.
  5. Stir in the tomatoes
  6. Season with salt and pepper. Garnish with cilantro
  7. If queso thickens, add milk as needed until desired consistency.
  8. Serve with warm tortilla chips.

Queso can be hard to cook and get perfect. If you don’t have the patience to try to make the perfect bowl of queso, no worries! You can visit one of the Acapulco’s Mexican Family Restaurant and Cantina throughout Massachusetts and Connecticut to get your queso fix. And while you are here we can serve you up a delicious margarita and any other Mexican food that you desire.

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