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5 from 1 vote

Chile Con Queso Dip

Servings: 8 Servings
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Chile Con Queso Dip: Melty gooey cheese dip that is perfect for Taco Tuesday! 100% from scratch, no Velveeta or other processed cheese.


  • 1/2 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 3 Cups Longhorn Cheddar and 3 Cups of Monterrey Jack
  • 1/2 Cup Cilantro, Chopped
  • 2 Plum Tomatoes, Peeled and Diced
  • 1/2 Cup Sour Cream
  • Salt, To Taste


  • 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 1/4 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.
Course: Mexican
Cuisine: Appetizer
Author: Krystle
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