Why You’ll Love This Recipe
Salsa Con Queso is quick to make, incredibly versatile, and always a crowd-pleaser. Whether served warm as a dip or drizzled over your favorite dishes, it delivers the perfect balance of creamy and spicy. You can easily customize the heat level, use different cheeses, and even sneak in veggies. Plus, it’s made with pantry-friendly ingredients and comes together in just minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cheddar cheese, shredded
- Monterey Jack or Pepper Jack cheese, shredded
- Milk or half-and-half
- Butter
- All-purpose flour (optional, for thickening)
- Canned diced tomatoes with green chiles (or jarred salsa)
- Jalapeños or green chiles (optional, for extra heat)
- Garlic powder
- Onion powder
- Salt and pepper to taste
Directions
- In a saucepan over medium heat, melt the butter.
- If using flour, whisk it into the butter to create a roux and cook for 1 minute.
- Gradually whisk in the milk, stirring constantly until smooth and slightly thickened.
- Reduce heat to low and slowly stir in shredded cheeses, a handful at a time, until fully melted.
- Stir in the diced tomatoes with green chiles or your preferred salsa.
- Add garlic powder, onion powder, and optional chopped jalapeños. Stir until well combined and heated through.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve warm with tortilla chips or as a topping for your favorite Tex-Mex dishes.
Servings and timing
This recipe yields approximately 3 cups of dip.
Preparation time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
- Use Velveeta or American cheese for a smoother, classic texture.
- Stir in cooked chorizo or ground beef for a heartier dip.
- Add fresh chopped cilantro or green onions for brightness.
- Mix in roasted corn or black beans for extra flavor and texture.
- Swap regular milk with evaporated milk for a creamier consistency.
- Use spicy salsa or hot sauce for a bolder kick.
- Make it smoky by adding chipotle peppers in adobo.
- Use cream cheese for added richness.
Storage/Reheating
Store leftover queso in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over low heat, stirring often. Add a splash of milk to loosen the texture if needed.
Microwave in short intervals, stirring between each, until fully warmed through. Avoid overheating to prevent separation.
FAQs
What is the best cheese to use for salsa con queso?
A mix of sharp cheddar and Monterey Jack gives a great balance of flavor and meltability, but you can also use Velveeta for ultra-smooth texture.
Can I make this dip ahead of time?
Yes, make it up to 2 days ahead and store in the fridge. Reheat before serving.
Is salsa con queso spicy?
It can be mildly spicy depending on the salsa or chiles used. Adjust to taste with hot sauce or jalapeños.
How do I keep the queso from getting grainy?
Melt the cheese slowly over low heat and avoid overheating. Shredding cheese from a block instead of using pre-shredded helps, too.
Can I freeze salsa con queso?
It’s not recommended. The texture may become grainy or separate when thawed and reheated.
What can I serve with salsa con queso?
Tortilla chips, soft pretzels, tacos, burritos, nachos, or even roasted vegetables.
Can I use store-bought salsa?
Absolutely. Choose your favorite jarred salsa for convenience and flavor control.
How can I thicken my queso dip?
Use a roux at the start, or stir in a bit of cornstarch mixed with milk toward the end if needed.
Is this recipe gluten-free?
Yes, if you skip the flour or use a gluten-free thickener. Always check your labels to be sure.
Can I make it in a slow cooker?
Yes, combine all ingredients and cook on low, stirring occasionally, until melted and smooth. Great for serving at parties.
Conclusion
Salsa Con Queso is a quick, creamy, and crave-worthy dip that’s perfect for any occasion. With simple ingredients and endless variations, it’s easy to customize to your taste and spice level. Whether you’re serving a crowd or enjoying a cozy night in, this cheesy, zesty dip is guaranteed to be a hit.
PrintSalsa Con Queso
Salsa Con Queso is a creamy, cheesy Tex-Mex dip blended with salsa or diced tomatoes and green chiles. It’s zesty, versatile, and perfect for dipping tortilla chips, topping nachos, or drizzling over tacos and burritos.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 cups
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
- 1 tbsp butter
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 1 can (10 oz) diced tomatoes with green chiles (or 1 cup jarred salsa)
- 1 jalapeño or green chile, chopped (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
In a saucepan over medium heat, melt the butter.
- Whisk in flour (if using) and cook 1 minute to form a roux.
- Gradually whisk in milk, stirring until smooth and slightly thickened.
- Reduce heat to low and stir in shredded cheeses, a handful at a time, until melted and creamy.
- Add diced tomatoes with green chiles (or salsa) and optional jalapeños. Stir to combine.
- Season with garlic powder, onion powder, salt, and pepper. Mix well.
- Serve warm with tortilla chips or as a topping for Tex-Mex dishes.
Notes
- For ultra-smooth queso, use Velveeta or American cheese instead of shredded cheese.
- Add cooked chorizo or ground beef for a hearty version.
- Stir in roasted corn, black beans, or cilantro for extra flavor.
- Use evaporated milk instead of regular milk for creamier texture.
- Reheat gently with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 2g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
