This Cheddar Queso Dip recipe made without Velveeta cheese is easy and so delicious! It’s a cheesy easy appetizer recipe that will be a hit at your next tailgate party or nacho night.
You can use just about any type of cheddar cheese for this recipe. Sharp cheddar cheese is my first pick because it gives it the most flavor. However, it’ll still turn out great if you use white cheddar, medium cheddar, or mild cheddar.
The Best Cheddar Queso Dip Recipe
This amazing cheddar cheese dip recipe is super simple to make and is so delicious. Unlike other queso dip recipes, ours is made without Velveeta cheese.
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It all starts with some minced garlic, onion, and peppers that are sauteed to create layers of flavor. You can use any peppers you like. For this recipe, I am using some jalapeno pepper and some yellow peppers that were on their last leg in my fridge. Yellow, orange, and red peppers will keep the color of the dip nice.
If you’re looking for some cheesy easy appetizers, look no further. We have a few easy appetizers that will satisfy the cheese lover in you. If a cheeseball is what you’re after, try this Bacon Ranch Cheese Ball, or Loaded Baked Potato Skins, 3 Cheese Pesto Flatbread, and Homemade Pepperjack Queso.
Key Ingredients
- Sharp Cheddar Cheese – shredded from a brick
- Cornstarch – this is to mix with the shredded cheese before melting.
- Garlic – fresh minced
- Onion – use a white or yellow onion that is finely minced or grated
- Bell Pepper -you can use any color of bell pepper. They should be finely minced.
- Jalapeno – remove seeds and mince.
- Canned Green Chilis – drain and add.
- Evaporated Milk – you will need a 14 oz can.
- Heavy Cream – this keeps the dip super creamy.
- Seasoning – I used a mixture of Garlic Powder, salt, and red pepper flakes.
- Butter – salted or unsalted butter will work great.
- Avocado Oil – you could substitute any other cooking oil.
How to Make Cheddar Cheese Dip
- Shred the cheese. In a large bowl, add the shredded cheddar cheese and cornstarch. Mix together and set aside.
- Cook the veggies. Heat a saute pan over medium heat and add the avocado oil. Once hot, add the onions and cook until soft, or about 3-5 minutes. Add the jalapeno, garlic, and bell pepper and cook until the veggies are softened but not browned.
- Add the rest and melt. Add the evaporated milk, spices, salt, pepper, and shredded sharp cheddar cheese. Stir until melted and smooth.
- Serve. Transfer to a serving dish or eep warm in a crockpot until you are ready to eat. Serve with veggies or tortilla chips. Enjoy!
Cheddar Cheese Queso Dip Tips
- Use a food processor to mince your onions first and then your peppers and garlic.
- Be sure to cook the onions thoroughly before you add the peppers and the onions. You definitely don’t want chunky onions.
- Be sure to shred your own cheese. If you use store-bought shredded cheese it will be stringy because of the additive they add to prevent the cheese from caking.
- If you like more heat, add 2 jalapeno peppers. This queso dip is pretty mild.
Cheddar Cheese Dip Recipe Variations
Here are a few easy ways to switch up this Cheddar Dip recipe:
- Spicy Cheddar Queso Dip: Add diced jalapeños, green chilies, or chipotle peppers in adobo sauce to the queso for a spicy kick. You can also sprinkle in some cayenne pepper or chili powder for even more heat.
- Bacon Cheddar Queso Dip: Cook crispy bacon until golden brown and crumble it into the queso for a smoky and savory flavor.
- Chorizo Cheddar Queso Dip: Cook spicy chorizo sausage until browned and crumble it into the queso.
- Tomato Basil Cheddar Queso Dip: Add diced tomatoes and chopped fresh basil to the queso for a burst of freshness.
- Buffalo Chicken Cheddar Queso Dip: Toss cooked shredded chicken in buffalo sauce and mix it into the queso. Serve with celery sticks and carrot sticks for dipping.
Cheddar Queso Dip Recipe
Ingredients
- 12 ounces sharp cheddar cheese, shredded from a brick
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1/2 cup onion, minced or grated
- 1/2 cup bell pepper, minced (any color)
- 1/2 large jalapeno, minced
- 4 ounces canned green chilis, drained
- 14 ounces evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons butter
- 2 tablespoons avocado oil
Instructions
- In a large bowl, add the shredded cheddar cheese and cornstarch. Mix together and set aside.
- Heat a saute pan over medium heat and add the avocado oil. Once hot, add the onions and cook until soft, or about 3-5 minutes. Add the jalapeno, garlic, and bell pepper and cook until the veggies are softened but not browned.
- Add the evaporated milk, spices, salt, pepper, and shredded sharp cheddar cheese. Stir until melted and smooth.
- Transfer to a serving dish or eep warm in a crockpot until you are ready to eat. Serve with veggies or tortilla chips. Enjoy!
Notes
Nutrition
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This Homemade Cheddar Queso Dip Recipe is made with no Velveeta cheese is easy and so delicious!! It will be a hit at your next tailgate party or nacho night!
