Everyone will gobble up this chile con queso dip! It is so cheesy and scrumptious that you will definitely have to save a little of it in your kitchen so you will get your fair share before your guests eat it all.
I love chile con queso. The first time I ever had it was at that Mexican restaurant where I worked many moons ago. When I first tasted it, I thought to myself, Where has this golden taste treat been my whole life?
Really! Who wouldn’t love a melted cheese dip to stick her tortilla chips into? Especially when it has sautéd onion, chopped up chile peppers, and some garlic in it!
One of my guilty pleasures is the cheese I use.
If you are a food purist, shield your eyes and skip the next sentence.
I use Veleeta cheese. That cheese is one of my guilty pleasures.
Here’s another chile con queso recipe I make, this time with beef.
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How to make chile con queso dip
Get a sauté pan.
Dice a small onion and 2 cloves of garlic. (1)
Gather the rest of the ingredients – Serrano peppers, Velveeta cheese, green chiles and cumin. (2)
Heat sauté pan on medium and add oil. Add onion and sauté for 5 minutes. Add chopped Serrano pepper and garlic and continue sautéing for 2 minutes. (3)
Add cubed Velveeta, the drained can of green chiles and cumin to the pan. The cheese doesn’t take long to melt but you must stand there and stir it or it will burn.
Once it’s all melted, scrape all that goodness into a serving bowl! To garnish, I cut up some scallions for color and sprinkled them over the chile con queso.
Mmmmm. Delicious! Christopher happily volunteers to help me photograph the queso.
He grabs a chip and dips it in the cheesy goodness.
Although that’s a nice shot, I ask Christopher to dig deep!
There we go! That’s what I’m talking’ about! Look it at how cheesy that is!
I hope you enjoyed this chile con queso recipe!
Leave me a comment and tell me what your favorite appetizer is!
Other popular appetizer recipes
And as always, may all your dishes be delish!
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Chile Con Queso Dip
- 1 tablespoon olive oil
- 1 onion small, diced
- 3 cloves garlic minced
- ¼ Serrano pepper or more if you like it spicy, diced (without seeds)
- 1 pound Velveeta cheese sliced
- 4 ounces green chiles can, drained
- ¼ teaspoon cumin
- 1 tablespoon scallion diced
- Heat a medium sauté pan on medium heat
- Add 1 tablespoon oil, heat
- Add onion and sauté for 5 minutes
- Add garlic and Serrano pepper and continue sautéing for 2 minutes
- Add sliced Velveeta cheese, can of green chiles and cumin and stand there stirring as it melts
- Scrape the queso into a bowl and sprinkle some green onion on it
- Put a bunch of chips into big bowl and bring it to the table
- Dip the chip