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Snacks · Tex-Mex

Queso Dip

Two ingredients, one saucepan, five minutes. The chip bowl doesn't stand a chance.

Hands-on
10 min
Total
10 min
Makes
20 servings
Serves
20

All 10 minutes are hands-on: cubing, then stirring while it melts.

  • easy
  • game-day
  • party-food
  • dip
  • 10-minute

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Queso Dip
Amount
Units

Ingredients

You need: chef's knife and cutting board · medium saucepan · silicone spatula or wooden spoon · can opener · small slow cooker (optional, for keeping warm)

Contains: milk

Method

  1. Cube the cheese

    Cut the 454 g (16 oz) cheese loaf into 1.25 cm (1/2 in) cubes.

  2. Combine in the pan

    Put the cheese cubes and the 283 g (10 oz) can of tomatoes and green chiles, juice and all, into a medium saucepan.

  3. Melt over medium heat

    Cook over medium heat for about 5 minutes, stirring often and scraping the bottom.

    Ready when: The cheese is completely melted with no lumps left, the tomatoes are spread evenly through, and the dip is hot and steaming.

    Otto tried this firstOtto turns the burner to high to speed things up and the bottom catches. Medium heat and frequent stirring melt it evenly.

  4. Serve warm

    Pour into a warm bowl and serve straight away with chips, crackers or vegetables. To keep it warm, move it to a small slow cooker on Low, stir now and then, and scrape down the sides.

    Ready when: Still steaming and smooth when served. If it thickens or forms a skin, stir it.

Make ahead, store & reheat

Storage
Get leftovers into the fridge within 2 hours (1 hour if the room is above 32°C / 90°F), in a covered container, and eat them within 3-4 days.
Reheat
Reheat in a saucepan over medium-low heat or in the microwave, stirring often, until steaming hot all the way through, 74°C (165°F).

If something goes wrong

  • Edges scorching in the slow cooker
    Scrape down the sides with a rubber spatula and stir now and then. Don't hold it longer than 2 hours.
  • Too runny
    For a double batch, drain one of the two cans before mixing.

Good to know

  • Microwave method: combine the same ingredients in a 1.5 L (1 1/2-quart) microwave-safe dish, cover, and microwave on HIGH for 5 minutes, stirring after 3, until the cheese just melts. Stir until smooth.
  • At a party, warm dip must stay at 60°C (140°F) or hotter, or be thrown away after 2 hours at room temperature (1 hour above 32°C / 90°F). Some warmers only reach 43-49°C (110-120°F), so check yours. Swap in a fresh dish rather than topping up a half-eaten one.

Safety

  • The microwave dish gets very hot: use pot holders, and lift the cover away from you to let the steam out.
  • Melted cheese sticks to skin and burns. Kids can cube the cheese, but stirring the hot pan is a job for an adult.
  • Check chips and crackers for allergens.