The Best Queso Ever (Mexican Cheese Dip)

Apr 06, 2023

Made without processed cheese, the best queso ever melts like a dream and is easy to revive if it gets cold. Buy lots of chips for this!

Queso is Clay’s favorite food. I don’t make it very often, but when I do, he’s very happy about it. Any time I have people over for football or for Mexican food, I make this. I’ve really missed Mexican food living in Germany, so when I make something like slow pulled pork, I invite lots of people over.

I love this recipe for a few reasons. The first is that it’s not made with processed cheese. I’m not a snob about it, I just don’t like the texture. Secondly, you can let this get cold and reheat it over and over. Regular queso normally gets one shot but this one lasts the length of a party. I always reserve my small slow cooker for dips like this.

The secret ingredient is the Black Pepper Boursin. It stabilizes the queso and that is what helps it go back together after it gets cold. I’ve used the Garlic Herb Boursin before and it works, but you need to add a lot of pepper and doctor it a bit so it takes on a Mexican flavor.

Ingredients //

The Dip:

2 tbsp butter
2 tbsp flour
2 cups half and half
1 package Black Pepper Boursin
1 cup shredded sharp cheddar
1/4 cup chopped pickled jalapeños

The Toppings:

cilantro, chopped
pickled jalapeños
tomatoes, chopped
green onions, chopped
lots of tortilla chips, to dip

How to Make the Best Queso Ever // The Steps

Step 1: Melt butter and flour in a medium saucepan over medium heat. Let cook for 2 minutes, stirring constantly.

Step 2: Whisk in half and half.

Step 3: Let cook, stirring often, until it thickens. It takes about 5 minutes.

Step 4: Add the Boursin and stir until it melts.

Step 5: Add the shredded cheese and stir until combined.

Step 6: Stir in the jalapeños.

Step 7: Taste and add salt and pepper if needed.

Step 8: Keep hot until ready to eat. Serve with chips, more pickled jalapeños, chopped tomatoes, cilantro, and chopped green onions.

Top Tips for the Best Queso Ever //

A trick is to preheat the bowl. I add really hot water to the bowl, dump it out and wipe it dry, and then add the hot queso. It stays really hot this way.
Shred the cheese yourself. If I am making a lot, I use the shredder blade in my food processor. The bagged shredded cheese (which I love) just doesn’t melt as well.
If the dip gets cold, pop it back into the pan, slow cooker, or microwave it and it’ll be just like new.

Variations //

I sometimes mix up my cheeses for a different flavor every time. I love to use Monterey Jack, Pepper Jack, and white cheddar. For the toppings, feel free to mix and match to your tastes. And when it comes to dipping, you can really use anything. Any variation of tortilla chip should have the durability to withstand the weight of this queso, or slather this dip on stuffed chicken breasts, or a tortilla as part of a delicious burrito filling.

FAQs //

Why isn’t my cheese melting?

Getting the right texture for your queso is down to the moisture content of the cheese you’re using. That’s why I recommend Boursin. It melts down easily because it’s creamy and soft, and then the rest of the cheese melts easier. Packaged shredded cheese can have a different texture, so try shredding your own, or use a higher heat – just be careful not to burn it.

How can I thin my queso dip if it’s too thick?

While it’s on the heat, whisk in a tablespoon of milk at a time until it reaches the consistency you’d like.

I can’t find Boursin. What else can I use?

I haven’t used it yet, but I have an inclination that cream cheese will do the trick as a replacement for the Boursin. Another alternative is Alouette, which is a creamy cheese similar to Boursin.

How to Store the Best Queso Dip //

If you have queso dip leftover, keep it in your refrigerator in a Ziplock bag or Tupperware container for up to 4 days. When you’re reheating it, I’d recommend a gentle heat over the stove, stirring regularly. You can also microwave it, but be sure to heat it in intervals so you can keep stirring the dip.

You can freeze the queso too, for up to 2 months. Just defrost it in the refrigerator the night before you want to eat it, then reheat following the above instructions.