Chile Con Queso Dip

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This chile con queso dip features melty gooey cheese and just the right amount of spice. It is made 100% from scratch, with no Velveeta.

I could honestly live on dips alone! From Cheeseburger Dip, to hot crab rangoon dip, to Philly Cheesesteak dip it is the perfect snack and always cheers me up after a bad day. It is cheesy, spicy, and totally addictive. cheese, easy, 

Why This Queso Recipe Is the Best

• No Velveeta: This recipe doesn't contain any processed cheese like Velveeta. I love Velveeta as much as the next gal, but the texture/flavor of this from-scratch version is so much better!

I Like To Serve It

• As an appetizer with crunchy tortilla chips.
• On top of cheese tacos, on mexican street corn, brisket tacos, carne asada fries ,or Mexican pizza
• Drizzled over Taco Casserole
• I've even been known to eat it by the spoonful, (usually followed by regret and chased with lots of water).

Ingredient Notes

• Serrano Peppers: Serranos are a type of hot chili pepper, originally from the mountains of Mexico. They are about five times hotter than jalapenos. It gives this dip a spicy kick. Use more or less depending on your tastes. 
• Jalapeno Peppers: If you want to make your dip spicier leave some seeds and veins intact before dicing the pepper. If you want it to be milder, make sure to remove all of the seeds and veins. 
• Use full-fat milk and sour cream for the best results.  
• Garlic: Use fresh not jarred garlic for the best flavor.
• Cheese: I like using cheddar and Monterey jack as they have good flavor and melt smoothly. Shred your own cheese if at all possible. Pre shredded tends to contain corn starch to prevent the shreds from sticking together which can lead to a grainy texture when melting.

Can You Make It In the Crock-Pot?

Yes! this recipe can be made in the crockpot. It is great for parties because you can use the slow cooker to keep it warm for hours.  

To make it in a crockpot:  

1. Follow steps 1-5 in the recipe as instructed.   
2. Then, pour the mixture into the crockpot. Add cheese to the crockpot and stir. 
3. Cook on high for 1-2 hours until cheese is melted and hot.  Add sour cream, salt, and pepper after turning off the heat.

Leftovers

1. Storage: Store leftovers in the fridge for up to 4 days.
2. To Reheat
   1. Stovetop: Heat on low and stir continuously until bubbly and warm.  
   2. Microwave: Heat for 1-2 minutes on 50% power stopping after each minute to stir.  
   3. Crock-Pot: Heat on low for 30 minutes to 1 hour.

Krystle's Tips

• To safely cut chili peppers, always wear gloves. Avoid touching anything while wearing the gloves, as oils can transfer off of them.  
• Lower the heat before adding cheese to help it melt smoothly and not separate. 

More Easy Dips

Cheesy Bean Dip

Pepperoni Pizza Dip

Queso Blanco

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📖 Recipe

Chile Con Queso Dip

Melty gooey cheese dip that is perfect for Taco Tuesday! 100% from scratch, no Velveeta or other processed cheese.

5 from 17 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 Servings

Calories: 343kcal

Author: Krystle Smith

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Ingredients

• ▢ ½ Sweet Onion Finely Diced
• ▢ 4 Cloves Garlic Minced
• ▢ 3 Serrano Peppers Finely Diced
• ▢ 3 Jalapeno Peppers Finely Diced
• ▢ 2 Tablespoons Butter
• ▢ 2 Tablespoons All Purpose Flour
• ▢ 1 Cup Whole Milk
• ▢ 6 Cups Shredded Cheese I used Monterrey Jack
• ▢ ½ Cup Cilantro Chopped
• ▢ 2 Plum Tomatoes Peeled and Diced
• ▢ ½ Cup Sour Cream
• ▢ Salt To Taste

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Instructions

• In a large sauce pan melt butter over medium heat. Add in onion, and peppers. Cook for 5-7 minutes or until softened.
• Add garlic and cook for another minute.
• Whisk in flour and cook for around 30 seconds.
• Pour in milk and cook for 5 minutes whisking constantly until thickened.
• Stir in tomatoes and cilantro.
• Turn the heat down to low. Add cheese ¼ a cup at a time. Let cheese melt before stirring in more. Repeat until all cheese is used up.
• Stir in sour cream and salt to taste.

Notes

Ingredient Notes

• Serrano Peppers: Serranos are a type of hot chili pepper, originally from the mountains of Mexico. They are about five times hotter than jalapenos. It gives this dip a spicy kick. Use more or less depending on your tastes. 
• Jalapeno Peppers: If you want to make your dip spicier leave some seeds and veins intact before dicing the pepper. If you want it to be milder, make sure to remove all of the seeds and veins. 
• Use full-fat milk and sour cream for the best results.  
• Garlic: Use fresh not jarred garlic for the best flavor. 
• Cheese: I like using cheddar and Monterey jack as they have good flavor and melt smoothly. Shred your own cheese if at all possible. Pre shredded tends to contain corn starch to prevent the shreds from sticking together which can lead to a grainy texture when melting.

To make it in a crockpot:  

1. Follow steps 1-5 in the recipe as instructed.   
2. Then, pour the mixture into the crockpot. 
3. Add cheese to the crockpot and stir. 
4. Cook on high for 1-2 hours until cheese is melted and hot. 
5. Add sour cream, salt, and pepper after turning off the heat.
6. Keep the crockpot on the keep warm setting to serve.

Hot Pepper Safety Tips

• To safely cut chili peppers, always wear gloves. Avoid touching anything while wearing the gloves, as oils can transfer off of them.  
• Never touch your eyes or face.
• If the chili oils come in contact with your eyes, flush them in running water for about 30 seconds. 
• If you do end up cutting a chili pepper without gloves, wash your hands thoroughly with soap and hot water, or you risk transferring chili oils to anything you touch.
• Always wash chili peppers before cutting them. They can carry bacteria.

Nutrition

Calories: 343kcal | Carbohydrates: 8g | Protein: 21g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 580mg | Potassium: 204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 5mg | Calcium: 483mg | Iron: 1mg

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