Freshly made Queso Cheese is an amazing way to impress your family, dinner guests or simply enjoy on your own (no one ever said that you HAD to share!)
It tastes so much better than store bought and rivals that of your favorite Mexican restaurants.
Cheese is a staple ingredient in many homes, including my own. Enjoying a fresh batch of white Queso
Cheese Dip and a bag of tortilla chips while binge-watching the next season of whatever show on Netflix I'm hooked on at the moment.
There’s no wrong way to enjoy Dip recipe! While you more commonly see nachos being enjoyed at a sporting event or movie theater.
Impress your kids with nachos for dinner and giving them the options to add their favorite toppings over their individual plates (like a build-your-own style dinner).
I bet you won’t hear complaints about that one!
If you’re looking for other fabulous ideas to pair with this Cheese Dip, I highly recommend my homemade chicken taquitos!
You can make them in advance and warm them up for dinner to cut down on your time in the kitchen if you’re in a hurry.
What's in Queso Cheese?
- ½ lb Tillamook White Cheddar Cheese Grated
- 8oz Velveeta Queso Blanco Cheese
- 4 oz Cream Cheese
- 1 4oz can Diced Chilies
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- ¼ teaspoon Garlic Powder
- 3 Tbs Milk
- 1 Cup Water
- Tortilla Chips
How to make queso with shredded cheese?
When you know how to make queso cheese, you won’t believe how easy it is!
- Simply pour one cup of water at the bottom of your pressure cooker and place a trivet on top of the water.
- In a pressure cooker safe bowl, add your shredded white cheddar cheese and cubed Velveeta cheese.
- Add in your cubed cream cheese, chilies and seasonings.
- Pour your milk over the top of the ingredients and place your bowl on the trivet inside the pressure cooker.
- Set the cooker to manual pressure cook high for 6 minutes and with a Quick release.
- Remove the pan and stir the cheese until it is combined.
Queso cheese is a thick liquid so it would do great served as a dip with tortilla chips, Taquitos, or quesadillas. You can also pour it over the top of your favorite tortilla chips and create an awesome plate of nachos!
This Cheese Dip recipe is naturally gluten-free because it doesn’t request anything gluten or flour related. For those with gluten allergies, make sure to double-check the exact ingredients that you use to ensure that they are gluten-free as some ingredients may pose a cross-contamination warning.
This recipe is! You can substitute the ingredients for healthier versions if you’d like to increase the health factor.
While store bought cheese can last for weeks in the fridge, homemade cheese dip doesn’t last nearly as long. Assuming you don’t eat it all when it’s fresh and warm, you can store your cheese dip in an airtight container in your fridge for up to 4 days.
Queso cheese is like a fondue of melted cheese often used for dips. It’s a flavorful cheese that often contains chilies and seasonings to give it a fiesta-ready twist, perfect for taco night!
The best part about making your own homemade queso is that you can add in whatever you want to adjust the flavors to your own likings or switch it up when the mood strikes!
I personally think that this Cheese Dip Recipe would pair well with cooked sausage, bacon bits, or even spinach!
My mouth waters just thinking about it and this dip recipe is also perfect when watching some weekend football.
Save this Cheese Dip Recipe for Later!
See those adorable fun chips? They are a seasonal item from Trade Joe's. Corn Tortilla Chips in the shape of Fall Leaves. Aren't the just so cute? And they taste great too!
My picky eater tells me that Queso Cheese is best eaten over a large plate of nachos with tender steak and beans. He's all ready dreaming of his next meal.
More recipes to pair with this White Cheddar Dip
Party Appetizers you might also enjoy
- Black Bean Corn Salsa
- Hot Spinach Dip
- Honey BBQ Chicken Wings
- Mac and Cheese
- BBQ Chicken Tostada
- Cranberry Brie Bites
- Fruit Bruschetta
- Sweet Corn Cakes
- Meatball Cups
Queso Cheese
Ingredients
- 8 oz Tillamook Sharp White Cheddar Cheese
- 8 oz Velveeta Queso Blanco Cheese
- 4 oz Cream Cheese
- 1 4oz Can Diced Green Chilies
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- ¼ teaspoon Garlic Powder
- 6 Tbs Milk
- Tortilla Chips
Instructions
- Simply pour one cup of water at the bottom of your pressure cooker and place a trivet on top of the water.
- In a pressure cooker safe bowl, add your shredded white cheddar cheese and cubed Velveeta cheese.
- Add in your cubed cream cheese, chilies and seasonings.
- Pour your milk over the top of the ingredients and Stir.
- Place your bowl on the trivet inside the pressure cooker.
- Set the cooker to manual pressure cook high for 6 minutes and with a Quick release.
- Remove the pan and stir the cheese until it is combined.
- Serve Hot with Tortilla Chips
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Sally
How long will this keep?
Devour Dinner
Stored in the refrigerator it will last up to a week. When reheating I often times will add a little milk or broth.
Elaine
I’ve never seen Velveeta Queso Blanco
Devour Dinner
Hi Elaine, I find it at my Wal-Mart Grocery Store with the other Velveeta. It's delicious!
Monica
I’m new to the Instant Pot but I have a Duo Nova, and there is no manual button. I think Pressure Cook serves the same function but I’m afraid to mess it up. How do I set the Quick Release function using the Duo Nova?
Devour Dinner
Hi Monica, Manual and Pressure Cook are the same. The older models have "Manual", while the newer models use "Pressure Cook". To quick release the pressure you simply open the pressure valve when the cook time is finished and the pressure will shoot out the top. You can use a spoon, or spatula so you don't have to use your hands.
Alexandria
Rebecca this looks so good!!! Queso is my weakness <3 I'm just getting used to my pressure cooker, so maybe i'll need to try this as a fun way to break it in! Also, love those fall-shaped chips lol.
Devour Dinner
Alexandria! How are you? This Queso Cheese Recipe is so fun, of course the Chips are pretty cute too. I got them as a seasonal item from Trader Joes. But any chip will pair well with this recipe. It's a keeper!
Joni
What if I don’t have a pressure cooker?
Devour Dinner
Hi Joni, if you don't have a pressure cooker this recipe could also be made in your Crock Pot on low for 1-2 hours or until melted. It could also be made on your stove top in a sauce pan over medium heat. As the cheese melts reduce heat to low and stir until you reach the desired consistency. Hope this helps!
Melanie
Why do I need to use a bowl inside my instant pot?
Devour Dinner
Hi Melanie! This process of cooking is called Pot in Pot method. By putting your ingredients into an inner pot it keeps the extra liquid from getting into the recipe. In this case you do not want the 1 cup of water to be added to this queso cheese dip. It would be too runny. So cooking the queso in an inner pot, allows the ingredients to melt together without the additional liquid.