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Overhead shot of homemade queso dip in an oval bowl garnished with chopped cilantro and diced tomato.
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4.89 from 9 votes

Homemade Queso Dip

Cheesy, creamy, and most of all delicious, this homemade queso dip has so much flavor that it's no problem to hide a veggie in there to notch up the smartness of this snack!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 10
Author: Kristin

Ingredients

  • 10-12 ounces fresh or frozen cauliflower florets
  • 1 tablespoon minced garlic
  • ¼ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons butter (optional)
  • 1 cup fresh or frozen diced onion (optional)
  • 8 ounces pepper jack cheese (shredded)
  • ¼ cup Parmesan cheese (plus a little extra for garnish, if desired)
  • 1 tablespoon chopped jarred jalapeno pepper
  • ¼ cup diced tomato (you can used canned, just drain it thoroughly)
  • Chopped cilantro for garnish (if desired)
US Customary - Metric

Instructions

  • Place the cauliflower florets in a microwaveable bowl, add about 2 tablespoons water, cover with plastic wrap (leaving a little space uncovered for steam to vent), and microwave 4-5 minutes until the cauliflower is very tender.
    10-12 ounces fresh or frozen cauliflower florets
  • Drain the cauliflower and transfer to a food processor or blender (be careful, it will be very hot!). Add the garlic, milk, salt, and pepper. Process until well-combined and completely smooth.
    1 tablespoon minced garlic, ¼ cup milk, ¼ teaspoon salt, ¼ teaspoon pepper
  • OPTIONAL STEP: In a large skillet, melt the butter, then add the onion and cook until translucent. Then add the rest of the ingredients in the next step and continue.
    2 teaspoons butter, 1 cup fresh or frozen diced onion
  • Place the cauliflower mixture in a large skillet, then add the pepper jack cheese, Parmesan cheese, jalapeno pepper, and tomato. Heat and stir until the cheeses are melted and the mixture is hot and bubbly.
    8 ounces pepper jack cheese, ¼ cup Parmesan cheese, 1 tablespoon chopped jarred jalapeno pepper, ¼ cup diced tomato
  • Garnish with additional tomato, cilantro, and a sprinkling of Parmesan cheese.
    Chopped cilantro for garnish

Notes

Prep Tips:

  • Fresh cauliflower gives the best texture, but frozen florets work well when you need a shortcut.
  • If using frozen cauliflower, you may need to microwave it a little longer so it becomes very soft and blends smoothly.
  • You can use jarred minced garlic instead of fresh if needed.
  • Use a good-quality pepper jack cheese with plenty of flavor since some varieties can be a bit too mild.
  • If using canned diced tomatoes, drain them thoroughly so the queso doesn’t get watery.
  • The optional onion step is indeed completely optional and can be skipped when you’re short on time.
 

Variations:

  • Swap pepper jack for cheddar or Monterey Jack for a milder dip.
  • Add extra jalapenos or a dash of hot sauce for more heat.
  • Stir in cooked ground beef or chorizo to make it heartier.
  • Blend in a little smoked paprika or cumin for a deeper flavor.
 

Serving Suggestions:

  • Top with sliced green onions, diced avocado, or extra cilantro before serving.
  • Serve warm with tortilla chips, pretzels, or fresh vegetables for dipping.
  • Spoon over nachos, tacos, burrito bowls, or baked potatoes.
  • Great as a game day snack or casual party appetizer.
 

Storage:

  • Store leftovers covered in the refrigerator for up to 3 days.
    Warm on the stovetop or in the microwave, stirring often. Add a splash of milk if needed to loosen the texture.
    Freezing is not recommended, since the texture may become grainy after thawing.

Nutrition

Calories: 121kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 239mg | Potassium: 149mg | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 17.4mg | Calcium: 219mg | Iron: 0.4mg
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