Queso dip has the potential to be that one thing everybody at the function can’t get enough of. Whether it’s on a tortilla chip or on top of some enchiladas this creamy and slightly spicy queso will be an absolutely delicious addition to anything it’s added to.

Why Make it at home?

FIrst off, it’s simply a better product. Grocery store queso are made with a variety of preservatives in order to be able to sit on a shelf for months at a time. Not a very appetizing prospect for a product that’s supposed to be mostly dairy. Compare that to this queso recipe that only uses four simple ingredients and you’ll understand why making it at home is the better option for your health and taste buds.

Ingredients

Evaporated Milk: I have found that the deepest queso flavor most similar to the restaurants results from using evaporated milk. Queso made with regular milk has always ended up a little disappointing. There’s simply too much water in regular milk. I haven’t tried it but heavy cream or half and half both seem like logical alternatives.

White American Cheese: This cheese is the secret behind a super smooth and thick queso dip. American cheese is full of (safe and fda approved) emulsifying salts that help create that extremely smooth melted texture. I like to mix it with a stronger flavored cheese to get the best of both worlds in regards to texture and flavor.

Pepper Jack Cheese: This cheese provides the primary flavor of the queso dip. It has a nice peppery flavor that is very reminiscent of the local Mexican-American restaurant I used to enjoy. This recipe also works wondrously with Monterey Jack cheese substituted

Jalapeno: I use one jalapeno with the seeds and pith removed. The result is a cheese dip that has a nice jalapeno flavor without very much heat at all. If you like your queso spicier I recommend adding some chili powder.