Easy, fun and absolutely delicious this Baked Queso Dip is the perfect appetizer for parties, get togethers or just because you’re craving something cheesy!
Queso is one of those things that I really couldn’t do without. I have loved it my whole life, I prefer it over salsa to dip my chips into honestly.
I’ve never ben a huge salsa person to begin with but if it’s added to cheese then gimme it all. Cheese is life to me and let me tell you this Baked Queso Dip is life.
I love how easy this is as it all bakes up in one pan and you can really customize it to your liking. What we have included in the recipe is the one we have been making for years.
You always see people making their Queso on the stovetop but I really enjoy this being baked, you however could make this on the stovetop but then to get that nice crust you would want to broil it.
So let’s just saying Baked Queso Dip is an awesome appetizer and you will find that out once you give it a try, we inhale it and never have any left ever.
I think that is a good thing, but it is one of mine and my husbands guilty pleasures, chips and queso. You really cannot go wrong with that combination.
Some of our other favorite dips we have on our site include Mango Salsa, French Onion Dip and Easy Sausage Dip!
WHY THIS RECIPE WORKS:
- With easy to find ingredients this recipe comes together quickly.
- You can add to or take away any ingredient that you like.
- Double the batch to serve more people easily.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Velveeta
Jalapenos
Diced tomatoes
Onion
Monterey Jack cheese
Mozzarella cheese
Mexican blend cheese
Cheddar cheese
Cream cheese
Garlic paste
Taco seasoning
Salt
Evaporated milk
Doesn’t those ingredients sound perfect for a dip? I mean seriously, and it’s homemade so that is even better. I love when I can make things homemade rather than buying them in store.
This Baked Queso is really the best in that aspect, it tastes better than store bought in my opinion, so we always try to keep these ingredients on hand at all time.
HOW TO MAKE BAKED QUESO DIP, STEP BY STEP:
- Preheat the oven to 375 degrees F.
- Add all of the ingredients to a large baking dish and cover with aluminum foil.
- Bake for 30 minutes.
- Remove from oven and stir.
- Bake for an additional 20 minutes uncovered.
- Remove from oven and stir again and serve.
WHAT IS QUESO DIP?
Chile con queso, also just called queso, is an served appetizer or side dish of melted cheese, and chili peppers among other ingredients which is typically served in Tex-Mex restaurants as a dip for tortilla chips
A lot of people like to use a mixture of cheese and rotel for their queso but we wanted to go a little bit moor fish with this recipe and use real vegetables besides our canned tomatoes.
I know that using canned would be so much easier to make if that is all you needed to add, but trust me once you try this Homemade Baked Queso Dip you will want to make it this way all the time.
WHAT KIND OF CHEESE SHOULD I USE?
You can use any combination of good melting cheese for Queso, everyone makes theres differently for their own recipe. For our recipe we use a large variety of flavors.
We use velveeta, cheddar, Mexican cheese blend, Monterey Jack, mozzarella and cream cheese. Trust me it’s a lot of cheese but it is well worth it in the end.
HOW TO STORE:
This Baked Queso Dip Recipe needs to be refrigerated. You can place into an airtight container and store in the refrigerator for up to 4 days.
To that you can pop it into the microwave and heat, stirring often until cheese is creamy again.
This recipe can also be frozen. Place in a freezer container and place in the refrigerator until completely cooled. Then place the freezer where it will keep for up to 6 months.
To defrost place in the refrigerator overnight and then reheat in the microwave like stated above.
TIPS AND TRICKS:
- Instead of taco seasoning, 1 teaspoon cumin, 1 teaspoon cayenne, and ½ teaspoon paprika can be used. You could also use smoked paprika for an extra kick.
- Regular cream cheese may also be used but you’ll want to slice it up before adding it to the dish.
- If you want a thicker dip like the one in the photos, use 5 ounces evaporated milk, if you want a smoother/looser dip, use 10 ounces.
- This can be frozen, see my tips above.
- Easily double this dip this recipe.
If you want a delicious appetizer recipe that will feed a crowd then you have to make my Baked Queso Dip ASAP!
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If you’ve tried this BAKED QUESO DIP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Ingredients
- 8 oz block Velveeta sliced
- 2 jalapenos finely chopped
- 14 oz can diced tomatoes drained
- 1 small yellow onion diced
- 1 cup shredded Monterey jack cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- 4 oz whipped cream cheese
- 1 Tbs garlic paste
- 2 1/2 tsp taco seasoning
- 1/2 tsp salt
- 5 oz evaporated milk see notes
Instructions
- Preheat the oven to 375 degrees F.
- Add all of the ingredients to a large baking dish and cover with aluminum foil.
- Bake for 30 minutes.
- Remove from oven and stir.
- Bake for an additional 20 minutes uncovered.
- Remove from oven and stir again and serve.
Notes
- Instead of taco seasoning, 1 teaspoon cumin, 1 teaspoon cayenne, and ½ teaspoon paprika can be used. You could also use smoked paprika for an extra kick.
- Regular cream cheese may also be used but you’ll want to slice it up before adding it to the dish.
- If you want a thicker dip like the one in the photos, use 5 ounces evaporated milk, if you want a smoother/looser dip, use 10 ounces.
- This can be frozen, see my tips above.
- Easily double this dip this recipe.
Nutrition
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