Whether you’re entertaining or enjoying an afternoon on your own, this Queso is going to elevate your happy place. The secret touch being a little Chili Better Than Bouillon stirred into the mix!
We’re talking a Mexican-style cheese dip that is beyond easy to make and is the perfect dipping consistency. You’d better believe that anyone who tries it is going to send you some series love.
And when done in an electric non-stick fondue pot or skillet it works to sheer perfection with no sticking in staying warm as long as you want it to!
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Begin with a block of white American cheese that you can get from the deli section of any market – just tell them not to slice it. (NOTE: if you use yellow American, it will taste pretty much the same, but the color will be altered).
Dice the cheese into cubes.
Take an electric fondue pot or any skillet, Dutch oven that has a non-stick/enamel surface and give it medium heat.
Add in the cheese and some half & half (it must be half & half for the proper consistency)…
…and some salsa verde (green salsa – it’s not really spicy).
It’s going to look liquidy now, but that will all soon change. Stir everything often for a few minutes…
…until the cheese melds into the half & half and salsa. It will become the perfect Queso consistency!
Now it’s time to take this Queso to the next level with some Chili Better Than Bouillon!
Add a few teaspoons into the Queso…
…and then give it all a stir…
…until fully combined into the sauce.
Now we’ll add in some finishing touches. Some chili powder…
…and diced green chiles (these aren’t spicy)…
….and give it all a final stir (you can also add in some of my famous chili if you want to give it a meaty lift!)
For the best results to ensure your Queso is always fresh and warm, spoon about 1 cup out from the warming skillet when you’re ready to eat…
…and place in individual bows or one larger bowl.
…Dip a chip or veggie. And once the bowl is done, go back to the pot and scoop in some more!
And remember – the perfect Queso dip has the perfect drip!
This video is sponsored by Better Than Bouillon/Southeastern Mills and all opinions are honest and my own
The Best Queso
When Queso makes an appearance at a shindig, it's usually scooped up pretty quickly. All it takes are few simple ingredients to get the party started.
- 1 pound white American cheese (get this from the deli section and ask for it as a block), cut into cubes
- 1 cup half & half (make sure it’s half & half)
- 1/3 cup salsa verde (green salsa that’s not typically spicy)
- 2 teaspoons Chili Better Than Bouillon
- 10-14.5 ounce can diced tomatoes or diced tomatoes/chile mix, drained
- 4-8 ounce can diced green chiles, drained (these aren’t spicy)
- 1 teaspoon chili powder (optional)
- 1/2 – 1 cup chili of your choice (optional, make mine!)
- Take a fondue pot (suggested), enameled Dutch oven or non-stick skillet and set it to medium heat. If you have a non-stick liner pot for the Instant Pot, you can use that as well and set on the Normal/Medium setting. Whatever you use, it must be non-stick so the cheese doesn’t burn or stick.
- Add the cheese, half & half and salsa verde. Stir often with a rubber or silicone spatula until the cheese is melted and thickens into the perfect Queso consistency, about 4-5 minutes. And just like that, you’ve created Queso!
- Add in the Chili Better Than Bouillon and stir until melded into the Queso. This is what really makes it a fiesta and the best!
- Add in all the remaining ingredients, stir and then reduce the temperature to a low setting, stirring occasionally from time to time.
- Serve with any chips or veggies of your choice!
As with many dishes, the Better Than Bouillon really sets this on over the edge!
I always use this fondue pot for when I make my Queso. I set it to a 4 when melting the cheese into the half & half and then to a 2 when it’s just resting.
After a while of the Queso resting, a slight film may form on the surface. This is completely normal. Just stir it up and it will melt back into the dip.
White American cheese is, to me, the best cheese for a Queso since it melts so well and really has that lovely Queso taste. But you can feel free to sub any other melty cheese you wish (such as Chihuahua or Asadero cheese). If you use yellow American cheese instead of white, it will basically taste the same but will obviously change the color scheme.
This may be the best queso I’ve every had. And, being a Texan, I’ve had a lot of queso. Since my family likes things a little spicy, I used “hot” diced tomatoes and chilies. I’m sure the non-spicy is equally as good.
Jeffrey: I like that you are branching out! Of course you will always be my “go to guy” for IP recipes, but nice to see side dishes as well as cocktails! Keep it up🙂 CW
I’d love to try this recipe as shown BUT… Better Than Bouillon needs to up their marketing game. I’m on the Eastern Shore of Maryland and sadly Better Than Bouillon is seldom seen in the grocery outlets here. IF you’re lucky enough to find it, usually only the chicken flavor. I refuse to order from Amazon due to high pricing.
http://www.soupsonline.com typically has pretty good pricing, and you’ll find the harder-to-find BTB flavors.
Same here in the Rocky Mountains! What did you use instead?
Miss Ophelia Rose
This is listed under vegetarian, but it isn’t. The BTB Chili lists beef extract in the ingredients. 😿