Baked Queso Dip

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.

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 say Baked Queso Dip is an awesome appetizer and you will find that out once you give it a try, there won’t be any leftovers!

Some of our other favorite dips we have on our site include: Avocado Ranch, Olive Dip and Hot Spinach Artichoke 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

HOW TO MAKE BAKED QUESO DIP, STEP BY STEP:

1. Preheat the oven to 375 degrees F.
2. In a large baking dish, add all of the ingredients then cover with aluminum foil. 
3. Place in the oven and bake for 30 minutes.
4. Remove from the oven and give the dip a good stir.
5. Place back in the oven and bake for an additional 20 minutes uncovered.
6. Then again, remove from the oven, 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 more fresh 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.

Also using freshly shredded cheese is best as it has no preservatives and helps the cheese melt better.

CAN I TOP THIS BAKED QUESO DIP WITH ANYTHING?

Absolutely! I mean you want it to look pretty right? Some of our favorite toppings that we have used include:

1. Diced Tomatoes
2. Sliced Jalapenos
3. Olives
4. Cilantro
5. Pico de Gallo
6. Diced Onions

CAN I ADD ANY MEAT TO THIS RECIPE?

If you want to add a little extra something to this Baked Queso, you can absolutely add some protein!

You can add some shredded chicken, ground beef, chorizo, ground turkey etc.

I would use anywhere from a 1/2-1 pound of each, making sure that it is cooked before adding.

Also I would add more of the evaporated milk to make up for the additional ingredients.

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.

I do not recommend freezing this recipe.

To reheat, you can place back in the oven covered in foil at 350 degrees F until heated through.

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 thinner dip, use 10 ounces.
• We do not recommend freezing this recipe.
• Easily double this dip to serve more people.
• Meat can be added, see above on how to do that.
• Use freshly shredded cheese, it melts better.
• Top with any of your favorite toppings, see above on some of my ideas.

Want a delicious appetizer that will feed a crowd and have you coming back for more? Then you have to make my Baked Queso Dip ASAP!

If you like this recipe you might also like:

• Pico de Gallo
• Guacamole
• Pub Style Beer Cheese Dip
• 7 Layer Dip

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!

ORIGINALLY PUBLISHED APRIL, 2021