Is there an appetizer out there more irresistible than queso dip?  Personally, I can’t think of one.  I mean, it’s basically a bowl of melted cheese for dipping tortilla chips.  What’s not to love?  I cannot keep away from it.  Any night I’m making Mexican food is exciting enough as it is, but adding queso to the menu just made the whole experience even better.  I’ve never even bothered making queso at home before because I didn’t think it could live up to the kind at our favorite Mexican restaurant, La Torre, in our hometown.  When I saw this version on Shawnda’s blog, I knew it would be good.  That girl knows her food and it looked just like what I was hoping for.

As expected, this did not disappoint.  You can adjust how thick or thin the final product is by adding the milk gradually until you reach the consistency you want.  I was happy with the amount of spice in the recipe (just barely there) but if you want it with more of a kick, you can add another jalapeño, some cayenne pepper or a dash of hot sauce.  This makes a nice large amount of queso, perfect for a group…but not to worry if you aren’t using it all at once.  It also reheats nicely in the microwave.  It was really great for watching the playoffs, and in fact, dinner turned out to be the highlight of our evening since the Colts put on a very disappointing show.  I guess a bowl of melted cheese is pretty good consolation.

  • Yield about 2 cups


  • 1 tbsp. canola or vegetable oil
  • ¼ cup onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 12 oz. white American cheese, shredded* *White American cheese can be found at the deli counter in most grocery stores.
  • 4 oz. Monterey jack cheese, shredded
  • ¼-2/3 cup milk
  • 1 tomato, seeded and finely diced
  • 2 tbsp. cilantro, minced


  • 01

    Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.