Skip the restaurant's fake cheese and make this easy homemade gluten-free queso cheese dip at home instead to enjoy with your favorite chips!
Hello, all my queso cheese lovers! In our house, queso is something that my husband LOVES! I can't blame him; I mean, it's queso! This easy cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant. If you've ever wanted to know how to make queso dip on the stove, this recipe is for you!
This gluten-free queso recipe has no Velveeta, just real cheese and spices melted together and ready to dip.
This is my go-to restaurant-style gluten-free cheese sauce. It's perfect for dipping chips into on a taco Tuesday, enjoying while watching a game, making nachos, and even pouring over my favorite tex-mex recipes.
You can be enjoying it in no time, too, with only a few simple ingredients.
Ingredients to make gluten-free queso
- Evaporated Milk
- Corn Starch or Arrowroot Starch
- Diced Tomatoes with green chilis
- Jalapeno (If you want extra heat.)
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Gluten-free queso tips and tricks.
Start with American cheese if you want the traditional restaurant-style queso blanco dip. I prefer a mixture of American cheese, cheddar cheese, and then a little mozzarella for the more texture.
You can also use pepper jack or Monterey jack instead of mozzarella.
To determine an estimated heat level in a jalapeno, look for the following. You want a green pepper with a smooth surface for a milder pepper. The more striations (dry, brown, veiny-looking things, like stretch marks) on the pepper, the hotter it will be.
You can also remove the ribs and seeds to help reduce the heat from the jalapeno.
When making queso, evaporated milk helps keep it creamy and smooth as it cools. Without it, the cheese dip could become grainy and clumpy.
How to make creamy gluten-free cheese dip.
- Warm the evaporated milk and cornstarch in a pot over medium heat until the cornstarch is combined.
- Slowly stir in the cheese in batches until it is completely melted.
- Add in the diced tomatoes, jalapenos, and spices.
What is the best way to keep queso cheese dip warm?
If you aren't going to be eating the whole batch in a few minutes, it's okay because this gluten-free queso dip stays warm and reheats as needed.
If you want it to stay warm, the easiest way is to make the queso and then transfer it to a small slow-cooker on warm. You can also place it in a warm cast iron skillet to stay warmer longer.
How long can you keep homemade queso in the fridge?
Leftover queso cheese dip can be kept in an airtight container in the fridge for 3-4 days.
What is the best way to reheat queso?
To reheat this gluten-free queso, add a splash of milk and place it in the microwave. Heat it in 30-second increments, stirring in between until the queso has fully melted and is smooth again.
More gluten-free dips and party food to love.
Easy Homemade Gluten-free Queso
- 2 Cans Evaporated Milk
- 2 Tablespoons Corn Starch or Arrowroot Starch
- 8 Ounces American Cheese Shredded
- 8 Ounces Cheddar Cheese
- 4 Ounces Shredded Mozzarella or pepper jack, Monterey jack.
- 1 Can Diced Tomatoes with green chilis small diced
- 1 Jalapeno small diced, optional
- 2 Teaspoons Mexican Spice/ Taco Blend
- Salt to taste
- Bring the evaporated milk to a simmer over medium heat. Be sure not to let the milk boil.2 Cans Evaporated Milk
- Whisk in the corn starch until it is completely dissolved.2 Tablespoons Corn Starch
- Stir in the cheese in batches until completely melted.8 Ounces American Cheese, 8 Ounces Cheddar Cheese, 4 Ounces Shredded Mozzarella
- Add diced tomatoes, jalapeno, and spices.1 Can Diced Tomatoes with green chilis, 1 Jalapeno, 2 Teaspoons Mexican Spice/ Taco Blend
- Add salt as needed to taste.Salt to taste
- Serve it warm and enjoy!