This baked queso dip couldn’t be easier to make – just mix it all together, then bake for about an hour. Enjoy it for dinner or a party snack!
Tomatoes, onions, jalapeños, and 6 different kinds of cheese come together for a creamy, gooey, and deliciously addictive dip!
Just a little bit of taco seasoning and garlic paste is enough to flavor the entire dish, and your guests will be begging for more.
Need something faster? I have another easy queso dip recipe that tastes just like the one from Applebee’s!
Or, indulge yourself with my beer cheese fondue! It has mustard and Worcestershire sauce for extra flavor along with the subtle punch from the lager.
Baked Queso Dip – Tips and Tricks
- Shred your own cheese! Trust me, this is not the time for convenience. Bagged shreds have anti-caking agents that leave your cheese waxy and string, and it tends to separate as well.
Put in the extra prep work – it’s worth it!
- Use a blend of spices. Instead of taco seasoning, substitute a mixture of 1 teaspoon cumin, 1 teaspoon cayenne, and ½ teaspoon paprika. For an extra kick, try smoked paprika instead.
- Make-ahead tip: Prep all of the ingredients the morning or night before. That way, all you need to do is assemble and bake before guests arrive.
- Want individual servings? Divide the mixture evenly between 2-cup oven safe bowls, then place them on a baking sheet and cook them all at once.
It’s an easy way to avoid a tangle of arms when it’s time to eat!
- Adjust the consistency. If you want a thicker dip like the one in the photos, use 5 ounces of evaporated milk. Or, double the amount if you prefer it to be a bit looser.
Tortilla chips are an obvious choice, but pita chips or pretzel bites are just as tasty with this baked queso dip!
For a healthier option, cut up all your veggie tray favorites like carrots, celery, bell peppers, and cauliflower.
FAQ - Common Recipe Questions
How do I substitute fresh tomatoes for canned?
First, you’ll need to blanch them and remove the skins – you can find instructions on how to do that here. Then, you’ll need to remove the seeds and dice them before adding them to the dish.
I recommend using Roma tomatoes, and you’ll need about 1 pound to replace a 14-ounce can.
Can I use block cream cheese for baked queso dip?
Yes, but you will need to slice it up into smaller pieces before adding it to the dish. This helps it melt faster and incorporate better with the other ingredients.
How do I save leftovers?
If you manage not to gobble it all up, you can keep this easy queso dip covered in the refrigerator for up to 3 days.
Then, pop it back in the oven until bubbly and warmed through. It should only be reheated once, so you can also warm smaller portions in the microwave or on the stove.
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Other Easy Dip Recipes
Baked Queso Dip
- 8 ounce Velveeta cheese, sliced
- 2 jalapeños, finely chopped
- 14 ounce can diced tomatoes, drained
- 1 small yellow onion, diced
- 1 cup shredded Monterey jack cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- 4 ounces whipped cream cheese
- 1 tablespoon garlic paste
- 2 1/2 teaspoons taco seasoning
- 1/2 teaspoon salt
- 5 ounces evaporated milk, see notes
- Preheat the oven to 375 degrees F.
- Add all of the ingredients to a large baking dish and cover with aluminum foil.
- Bake for 30 minutes.
- Remove from oven and stir. Bake for an additional 20 minutes uncovered.
- Remove from oven and stir again and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2021
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