This restaurant style Queso Dip is an easy recipe that’s creamy and delicious!
One of my favorite things about Mexican restaurants is the chips. There is just something about the instant gratification that comes with a basket full of still-warm homemade tortilla chips. Heaven.
And, while I love the homemade salsa that usually accompanies them, I seem to always splurge on a side of queso dip.
I *heart* queso dip. Like BIG, puffy hearts.
What’s not to love? Essentially, it’s a big bowl of melty, ooey, gooey cheese lightly flavored with chilis.
I’m telling you, it’s divine.
And, it’s super easy to make this luscious queso dip at home. All you need are a few easy ingredients that you an find in any supermarket.
And, viola! Queso dip!
You use it as a dip for chips or veggies. Or you can add it to your favorite Mexical recipes like burritos, enchiladas or tacos.
Or, you can step a bit outside of the box and put it on burgers, fries or big bowl of broccoli. Just sayin’. It’s not like I’ve done it or anything.
Easy Queso Dip Recipe
- 1 cup half and half
- 3/4 lb white american cheese chopped
- 1/2 lb fontina cheese chopped
- 2 tablespoons canned green chilis
- 2 teaspoons Taco Seasoning
- Cilantro and green chilis for garnish
In a skillet or medium sauce pan, heat half and half over medium-high heat until you see bubbles around the edges (but not boiling).
Stir in half of the American cheese and half of the fontina cheese; stir until melted.
Stir in remaining cheese until all cheese is melted.
Add chilis and taco seasoning; stir until combined.
Serve warm with cilantro and extra chilis for garnish.
Queso dip can be stored in the refrigerator for up to 4 days. To reheat, add 2 tablespoons of half and half and microwave on high for 30 second increments until fully melted.
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