One Pot Queso Dip Recipe
Introduction
This One Pot Queso Dip is the ultimate crowd-pleaser for any gathering. Creamy, cheesy, and packed with a little kick from jalapeños and spices, it’s perfect for dipping your favorite tortilla chips or veggies.
Ingredients
- 32 ounces white American cheese, cubed
- 8 ounces shredded pepper Jack cheese
- 1 can diced tomatoes with green chilies, drained
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1 jalapeño, seeded and chopped
- 2 green onions, chopped
- 3/4 cup whole milk
- 1 cup pico de gallo, for topping
Instructions
- Step 1: Add all ingredients except the pico de gallo to a pot over medium heat.
- Step 2: Stir constantly until the cheeses melt and the mixture is smooth and heated through.
- Step 3: Once creamy and well combined, remove from heat.
- Step 4: Spoon the queso into a serving dish and top with pico de gallo.
- Step 5: Serve immediately with tortilla chips and enjoy!
Tips & Variations
- For extra spice, leave some seeds in the jalapeño or add a dash of hot sauce.
- Substitute whole milk with half-and-half for a richer dip.
- Add cooked chorizo or ground beef for a meaty twist.
- If you don’t have white American cheese, processed cheese like Velveeta works well too.
Storage
Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat, stirring frequently to maintain smoothness. Add a splash of milk if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this queso dip ahead of time?
Yes, you can prepare the queso dip in advance and store it in the fridge. Just reheat it slowly before serving to keep it creamy.
What’s the best way to serve queso dip?
Serve it warm with tortilla chips, but it also pairs well with fresh vegetables, pretzels, or even as a topping for baked potatoes.
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One Pot Queso Dip Recipe
- Total Time: 20 minutes
- Yield: About 8 servings 1x
Description
This One Pot Queso Dip is a creamy, flavorful cheese dip perfect for gatherings or a tasty snack. Combining white American cheese, pepper Jack, diced tomatoes with green chilies, and a hint of cumin and garlic salt, this dip is simmered to melty perfection and topped with fresh pico de gallo. Serve warm with tortilla chips for a crowd-pleasing appetizer that’s quick and easy to prepare.
Ingredients
Cheese
- 32 ounces white American cheese, cubed
- 8 ounces shredded pepper Jack cheese
Veggies & Seasoning
- 1 can diced tomatoes with green chilies, drained
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1 jalapeño, seeded and chopped
- 2 green onions, chopped
Liquids & Toppings
- 3/4 cup whole milk
- 1 cup pico de gallo, for topping
Instructions
- Combine Ingredients: Add the cubed white American cheese, shredded pepper Jack cheese, drained diced tomatoes with green chilies, cumin, garlic salt, chopped jalapeño, chopped green onions, and whole milk into a pot.
- Mix: Stir all ingredients together thoroughly to ensure even distribution of flavors.
- Cook: Place pot over medium heat and cook, stirring frequently until the cheeses have fully melted and the dip is warmed through and smooth.
- Top: Spoon a generous amount of fresh pico de gallo on top of the hot queso dip for freshness and a burst of flavor.
- Serve: Immediately serve the dip warm alongside tortilla chips for dipping.
- Enjoy: Dig in and enjoy this creamy, spicy, and cheesy delight!
Notes
- Use whole milk for creamier texture; reduced-fat milk may cause the dip to be less smooth.
- Seed the jalapeño if you prefer less heat, or leave seeds in for extra spiciness.
- Pico de gallo can be homemade or store-bought to save time.
- Stir frequently during cooking to prevent cheese from sticking and burning at the bottom.
- You can keep leftover queso dip warm in a slow cooker on low heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Keywords: queso dip, cheese dip, Mexican appetizer, party dip, easy dip recipe, one pot dip, creamy queso
