Queso Cheese Dip


Are you ready to tailgate with your favorite team? Our local High School Football season gets in full swing tonight with a cross county rivalry. Our middle son, Nick begins his Senior year and sixth year playing Football. He will be a two way starter as the tight end and defensive end. We are looking forward to a successful season for the team and Nick.

To get the tailgate off on the right foot tonight we’re going to start with this homemade Queso Cheese Dip. This appetizer is simple to put together and will serve a crowd.

One of our favorite restaurants is Moe’s Southwest Grill, but sadly the closest one is an hour away, so we decided to try our hand at making a similar Queso Cheese Dip.

We found the key to a great Queso Dip is the cheese, I’ve seen many recipes that use either a processed cheese or Monterey Jack. However to get an authentic taste you need to find an authentic cheese. As with most recipes you can have a lot of trial and error before finding the perfect combination. I tried several cheeses before finding the proper cheese with the help of a local Mexican grocer, here is the key…Chihuahua cheese.

Grate 1 pound of cheese and add 1/2 of it to a pan on the stovetop along with 1/4 cup heavy cream, now start stirring over low heat, keep it low so you don’t burn the cream. Keep stirring, keep stirring, keep stirring add the other half of the cheese. Keep stirring, keep stirring, keep stirring. Once all the cheese has melted add our Homemade Pico de Gallo and transfer to a small crockpot to keep heated for your tailgate crowd.

Serve with your favorite chips!

3 from 1 reviews
Queso Cheese Dip
Prep time
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A delicious Queso Cheese Dip just like the restaurants serve. Original recipe from PocketChangeGourmet.com
  • 1 pound Chihuahua Cheese
  • ¼ to ½ cup heavy whipping cream {this comes in a small carton near the milk, you can also use milk or half-and-half}
  • 3 tablespoons Pico de Gallo
  1. Coarsely grate the cheese
  2. Add heavy whipping cream to small sauce pan over low heat
  3. Add cheese and stir until melted
  4. Add Pico de Gallo
  5. Transfer to small crockpot and serve with chips

Go Slicers! Enjoy your weekend!

Linking to…Mouthwatering Mondays, Made by you Mondays, Transformation Thursday, Ultimate Recipe Swap


  1. This looks so good. I will be sharing this with my readers.
    Micha @ Cookin’ Mimi recently posted..Chocolate Cream Filled (Not a Snack) CakeMy Profile

  2. Duh! I’ve been trying to make a smooth queso dip, I don’t know why I didn’t think to try using Chihuahua Cheese. I love using it to make quesadillas, so why not a dip? Thanks for sharing this! :)

    • Leslie Bartholow says:

      What cheese comes close to Chihuahua Cheese? I can’t any around here. Thanks, Leslie

      • Probably Monterey Jack or Asedero, you might be able to ask at the grocery store. It’s best to have a good melting cheese.
        Let us know if you have more questions.

  3. Did you mentions CHEESE :) oh how I love Queso Dip, yummy!
    Diane {Created by Diane} recently posted..Quick Chicken Pot PieMy Profile

  4. Ooooh this looks delicious! We were just eating a cheese sauce yesterday and my husband asked it I could approximate it at home. I’ve never been able to make a really smooth sauce. Clearly I need to find chihuahua cheese! :)
    Mrs. Jen B recently posted..Be Enough Me: In My 33rd YearMy Profile

  5. This sounds awesome!! I’m not a huge fan of using velveeta lately, too processy, too salty. Haven’t even thought of making my own, it always seemed too complicated. Yours takes the mystery out of it, can’t wait to try it later! I just made homemade salsa and must step away from the blender now or it will all be gone. It would be perfect in this.
    Molly recently posted..Wordless(mostly) Wednesday…My Profile

  6. Oh YUM, this looks good! Now, to find the cheese…
    Kate recently posted..{Tutorial} Hair Clip Holder … and hole-in-the-bathroom-wall-coverer!My Profile

  7. Can you tell us what store you find your cheese…and where it is in the store? Deli or Dairy? This looks very good. Thanks.

  8. Thanks for sharing…but…this did not work at all for me! The chihuahua never really melted into the cream, so I ended up with an inedible lump of gooey cheese surrounded by pink liquid. Has this ever happened to you?

    • So sorry this didn’t work, I know it can be challenging. We just recently made this for a weekend meal and had problems of our own. I skimped on the cheese and didn’t buy from my local Mexican grocer and I also rushed the cooking process. I really think the problem boils down to trying to melt the cheese into the cream too quickly.

  9. Well, I’m definitely guilty of that. I’ll have to try again, a little more slowly. Great site, especially the weekly meal plans.
    Thanks for your reply!

  10. This recipe does NOT work! I tried 3 times & all I ended up with was a big ball of cheese stuck to my pan & a bunch of cream that wouldn’t mix with the cheese. This recipe is a fail! Don’t waste your time & money!

    • We are sorry you had trouble with the recipe Amy. What kind of cheese did you use? Where did you purchase it?

      • Same here, it never mixes with the cream. Cream just floats to the top and cheese stays clumpy.
        I am using chihuahua cheese, and cream.


  1. […] are a must…easy chips and dip like this Pico de Gallo or Queso Cheese Dip are […]

  2. […] are a must…easy chips and dip like this Pico de Gallo or Queso Cheese Dip are […]

  3. […] Queso Cheese Dip from Pocket Change Gourmet […]

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