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Chile Con Queso Dip

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.

A hand holding a chip dripping cheesy dip into a bowl with chips in the background

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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a hand holding a chip above a cheesy dip with the stings of cheese dropping down
Photo Credit: Dishes Delish.

How to make chile con queso dip

Step one

Get a sauté pan.

Step two

Dice a small onion and 2 cloves of garlic. (1)

garlic, chiles, Velveeta cheese, cumin and a can of green chiles. Also a sauté pan with everything sautéed.

Step three

Gather the rest of the ingredients – Serrano peppers, Velveeta cheese, green chiles and cumin. (2)

Step four

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)

Step five

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.

A brown bowl of cheese dip with chives and a napkin covered bowl with chips in it in the background

Mmmmm. Delicious! Christopher happily volunteers to help me photograph the queso.

He grabs a chip and dips it in the cheesy goodness.

A chip dripping with cheesy queso dip and the bowl of chips in the background

Although that’s a nice shot, I ask Christopher to dig deep!

A hand holding a chip dripping cheesy dip into a bowl with chips in the background

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!

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A hand holding a chip dripping cheesy dip into a bowl with chips in the background - square

Chile Con Queso Dip

This cheese dip is so delicious and easy to make!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Keyword: chile con queso, Mexican dip, queso dip
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2 cups
Calories: 250kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion small, diced
  • 3 cloves garlic minced
  • 1/4 Serrano pepper or more if you like it spicy, diced (without seeds)
  • 1 pound Velveeta cheese sliced
  • 4 ounces green chiles can, drained
  • 1/4 teaspoon cumin

Garnish

  • 1 tablespoon scallion diced

Instructions

  • 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
  • Smile
  • Enjoy
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Nutrition

Serving: 0.25cup | Calories: 250kcal | Carbohydrates: 38g | Protein: 45g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 3790mg | Potassium: 881mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2257IU | Vitamin C: 13mg | Calcium: 1323mg | Iron: 1mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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20 Comments

  1. You crack me up with your Velveeta!! It does look delicious though.
    I haven’t heard the Chile Con Queso story before or is it just Old Brainitis?

    1. Cricket!

      I totally agree about velveta. I feel guilty using it but every once in a while, I figure it’s okay!! And thanks!

    1. Bintu,

      It’s a strangely delicious cheese, very processed. But oh so good melted. I grew up with it, but know it’s not the best quality. It’s usually in a grocery store but not with the other cheese, it’s sometimes on the aisle with pasta and such. I bet you could substitute a mild cheese, like Monterey Jack, or Colby with some mild cheddar.

  2. This is perfect football watching food! Pretty sure my husband would go through an entire bag of tortilla chips if I put this dip in front of him!

    1. Lisa,

      Haha. Mine too. I served it recently and I’m not going to tell you who, but someone picked up the bowl when the dip was finished and used a finger to get the remnants. 🙂

    1. Carine,

      Thanks so much. And yes, it is a great game night appetizer. And an after game snack. And a normal day appetizer and the list goes on.

  3. One of my customers sent over this recipe and I wondered if you’d ever tried using Hatch Chile rather than Serranos? We’d love to feature this on the Hatch Green Chile Facebook page and suggest substituting our chile if that would be OK. Let me know 🙂

  4. Rather than using a small onion, I make my queso with a bunch of scallions. I like the color and taste. Plus I’d have to get rid of Christopher unless he could up his chile consumption!

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