This homemade Salsa con Queso is the ultimate party dip, made entirely on the stovetop! It’s rich and creamy with just a slight kick, making it a favorite for kids and adults alike. I’ve made this salsa cheese dip on several occasions, and it’s always a hit. If you’re looking for a simple, delicious appetizer, this is one to add to your list!
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The combination of cheddar and Tex-Mex cheese melts beautifully with the evaporated milk, creating a silky-smooth salsa con queso dip. The addition of Rotel and green chiles brings texture, acidity, and a touch of spice. It’s so delicious!
If you like salsa recipes, you will love Cream Cheese Salsa Dip and this easy Homemade Tomato Salsa.
Why You’ll Love This Cheese Salsa Dip
- Ready within 20 minutes: This delicious, restaurant queso recipe takes less than 20 minutes to prepare and cook.
- Budget-friendly: Made with affordable ingredients, this recipe is perfect for any occasion, even on a tight budget.
- Crowd favorite: Everyone loves a good cheese dip! This one has a subtle kick and great flavor that’s sure to be a hit with your guests.
Ingredients
These are the ingredients you’ll need to make this melty cheese salsa dip. They’re affordable, easy to find, and many are everyday items you may already have in your kitchen.
- Olive oil: Used to saute the onions and garlic. Feel free to use a different type of oil, such as canola or avocado oil.
- Onion: I chose white onion for its mild flavor and sweetness. It adds subtle depth to the salsa queso.
- Salt: This is the only seasoning I add, and it is meant to balance and enhance the flavors of the other ingredients.
- Garlic: Fresh garlic is great in this recipe, but you can use garlic powder if you don’t have any. About 1 teaspoon would work great.
- Cheese: I chose a combination of shredded cheddar and Tex-Mex cheese. These add the perfect cheesy flavor to this homemade queso dip.
- Evaporated milk: This is thicker than regular milk with less fat than heavy cream, so you still have a creamy salsa and cheese dip that is a little lighter.
- Rotel and green chilies: I like to add extra mild green chiles in addition to a can of Rotel. You can just use the Rotel if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add ground sausage: Brown and drain ground sausage, and add it to this queso con salsa for a heartier version.
- Add spicy peppers: To make this dip extra spicy, add jalapenos or habaneros instead of the extra green chiles.
- Add chili: Pour in a can of chili with or without beans for texture and added flavor.
How to Make Salsa con Queso
Here are instructions on how to make this easy salsa and queso dip. I recommend that you measure your ingredients and chop your onions and garlic ahead of time, as the process is fairly quick!
Step 1: Cook the onion and garlic. Heat a large skillet over medium heat and add the olive oil. Cook the onions and garlic for about 3-4 minutes or until they are soft and fragrant.
Step 2: Add the cheese. Next, gradually stir in both of the cheeses until they are fully melted.
Step 3: Stir in the milk. Reduce the heat to low and add the evaporated milk. Stir the cheese mixture frequently until the milk is fully incorporated and it starts to thicken.
Step 4: Add the remaining ingredients. Stir in the Rotel, green chiles, and salt to taste.
⭐ Hint: Continuously stir the queso as you add the evaporated milk to ensure it fully combines, preventing it from separating or becoming grainy.
If you love cheesy appetizer recipes like this, you may also enjoy Instant Pot Queso.
Storage Directions
- Storing: Store leftovers in the refrigerator in an airtight container for up to 4 days. I do not recommend freezing leftovers, as they will take on extra moisture and not reheat well.
- Reheating: Scoop the dip into a saucepan and heat on low until warm. You could also place it in the microwave for 1-2 minutes, stirring occasionally. It may separate a little in the microwave, but will still taste delicious. Add a bit more milk if it's too thick.
- Make Ahead: For easy prep before a gathering, measure and prepare all the ingredients in advance. When ready to serve, simply heat everything up in the skillet. This dip comes together quickly!
Serving Suggestions
- Try Air Fryer Bagel Chips or Baked Pita Chips for dipping in addition to traditional tortilla chips.
- Spoon some dip onto your Slow Cooker Beef Tacos or Pork and Bean Burritos for extra cheesy flavor.
- Serve this with a drizzle of Avocado Hot Sauce for added flavor and color!
Recipe Tips
- Serve it warm: If you are serving the dip at a party, transfer it to a small crockpot to keep it warm. As the cheese salsa dip cools, it seizes and is difficult to eat.
- Freshly grate the cheese: Bagged cheese has added anti-caking agents that make the cheese clump together as it melts. Shred the cheese yourself for perfectly melty, smooth queso.
- Don’t let the heat get too high: Do not let the heat get too high once you add the cheese, as this can cause it to separate.
Recipe FAQs
Sure! I like the chunky texture of diced tomatoes, so it comes down to your preference. Keep in mind that some varieties of salsa are thin, which may affect the final result.
Yes. Sauté the onion and garlic and then transfer to a crockpot. Stir in the remaining ingredients and cook the dip for 1 ½ to 2 hours on high.
More Delicious Dip Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Salsa Con Queso Dip
Equipment
- Measuring cups in various sizes
- Measuring spoons in various sizes
Ingredients
- 1 tablespoon olive oil
- ½ white onion finely diced (½ cup)
- 1 teaspoon sea salt
- 3 cloves garlic minced
- 2 ½ cups cheddar cheese freshly shredded
- 2 ½ cups Tex-Mex cheese shredded
- 1 12-ounce can evaporated milk
- 1 10-ounce can Rotel Original
- 1 4-ounce can green chilies
- chopped tomatoes for garnish
- fresh cilantro for garnish
Instructions
- In a large skillet over medium heat, add olive oil. Once hot, add onion and garlic and cook for about 3-5 minutes (until soft).
- Add both cheeses, a handful at a time, stirring well between each batch until melted, then repeat.
- Adjust the heat to low and slowly stir in milk and continue stirring until everything is mixed and starts to slightly thicken (note: ensure you are on low and stir regularly or the sauce can separate).
- Stir in Rotel, green chilis, and salt until heated thoroughly, then remove from heat and serve with tortilla chips.
Video
Notes
- Serve it warm: If you are serving the dip at a party, transfer it to a small crockpot to keep it warm. As the cheese salsa dip cools, it seizes and is difficult to eat.
- Freshly grate the cheese: Bagged cheese has added anti-caking agents that make the cheese clump together as it melts. Shred the cheese yourself for perfectly melty, smooth queso.
- Don’t let the heat get too high: Do not let the heat get too high once you add the cheese, as this can cause it to separate.
Eva says
Delicious recipe! So creamy. It has been specifically requested for Super Bowl, can't wait to make it again!
Karin and Ken says
I could not agree with you more! We will be eating it while watching the superbowl too! Thanks for taking the time to let me know. All the best. Karin
Eva says
Love this recipe, it is so creamy and delicious!
Karin and Ken says
Is it ever! It’s a favorite around here! All the best. Karin