Easy Homemade Spicy Queso Dip Recipe with Real Cheese
Get ready to elevate your chip-dipping game with this easy and delicious queso dip recipe. With only a few simple ingredients, you can whip up a crowd-pleasing appetizer in no time.
Recipe Snapshot
EASE: Easier to make than you might think.
PROS: It’s simply delicious!
CONS: It doesn’t last long in our home!
WOULD I MAKE THIS AGAIN? Absolutely.
Spicy Queso Dip Recipe
Craving a cheesy, flavorful dip but pressed for time? Look no further than this simple and delicious queso dip that can be made in just 10 minutes.
This recipe is a dupe for our favorite Mexican restaurant and is perfect for parties or a quick snack! This spicy cheese sauce makes a great addition to your favorite game day or Cinco de Mayo celebration.
What you’ll love about this queso:
Substitutions
- You can make this queso as thin or thick as you’d like! For a thicker queso you can either cook it longer or add an extra cup of shredded cheese. For a thinner queso you can use 1/2 pound of cheese instead of 3/4 pound.
- You can control how much spice goes into this queso with your Rotel tomatoes. Keep it milder by using mild Rotel or you can use hot Rotel tomatoes to up the heat level. You can also add a teaspoon of chipotle chili powder, cayenne pepper, hot sauce, or Tabasco sauce.
- We like to shred a block of cheese instead of using bagged cheese. Pre shredded cheese has starches added to prevent it from clumping together. Freshly shredded cheese will melt better and give your recipe a better result.
Some tips for making this recipe
- Whisk together the evaporated milk, cumin, paprika, onion powder, garlic salt, and Rotel tomatoes in a saucepan over medium-low heat on the stove top.
- Add the shredded cheddar cheese. Stir the melty cheese sauce continually for 3-4 minutes, or until it thickens.
- Transfer the queso to a serving bowl and enjoy!
Be sure to check out the full recipe and ingredient list below
Our Favorite
Mexican Inspired Recipes
How to store + reheat leftovers
Store any leftover queso in the refrigerator for up to 5 days in an airtight container. You can reheat the queso in the a small saucepan over medium heat. Stir often to prevent scorching.
More dips & appetizers
Here’s a few of our favorite dips and appetizer recipes that we think you’ll love too!
- creamy chicken enchilada dip
- fig & goat cheese butter board
- easy guacamole without tomatoes
- creamy & spicy garlic hummus
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Easy Spicy Queso
Equipment
Ingredients
- 12 ounces evaporated milk
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- ½ cup Rotel tomatoes with green chiles (medium or mild)
- ¾ pound sharp cheddar cheese (shredded)
Instructions
- Whisk together the evaporated milk, cumin, paprika, onion powder, garlic salt, and Rotel tomatoes in a sauce pan over medium heat using a silicone whisk or wooden spoon.
- Stir the evaporated milk mixture occasionally until it starts to bubble.
- Add the shredded cheddar cheese. Stir the queso continually for 3-4 minutes, or until it thickens.
- Transfer the queso to a serving bowl and enjoy!
Notes
-
- You can make this queso as thin or thick as you’d like! For a thicker queso you can either cook it longer or add an extra cup of shredded cheese. For a thinner queso you can use 1/2 pound of cheese instead of 3/4 pound.
-
- You can control how much spice goes into this queso with your Rotel tomatoes. Keep it milder by using mild Rotel or you can use hot Rotel tomatoes to up the heat level. You can also add a teaspoon of chipotle chili powder or Tabasco sauce.
-
- We like to shred a block of cheese instead of using bagged cheese. Pre shredded cheese has starches added to prevent it from clumping together. Freshly shredded cheese will melt better and give your recipe a better result.
