Description
Creamy Baked Queso Dip loaded with four cheeses, jalapeños & spice—perfect for dipping chips or veggies at your next gathering.
Ingredients
Scale
- 8‑ounce block Velveeta, sliced or cubed
- 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 (or minced garlic)
- 2½ teaspoons taco seasoning
- ½ teaspoon salt
- 5 – 10 ounces evaporated milk (5 ounces for thicker dip, 10 ounces for thinner)
Instructions
- Preheat the oven to about 375°F (190°C).
- Combine ingredients in baking dish.
- Use an oven‑proof baking dish large enough to hold all ingredients with some room to stir later.
- Add Velveeta (sliced or cubed so it melts evenly), chopped jalapeños, drained tomatoes, diced onion, the four shredded cheeses (Monterey Jack, mozzarella, Mexican blend, cheddar), whipped cream cheese, garlic paste, taco seasoning, and salt.
- Pour evaporated milk over everything; start with the lower amount (5 oz) if you want a thick, hearty dip. Use more (up to 10 oz) for a looser consistency.
- Cover and bake.
- Cover the baking dish with aluminum foil. Bake for about 30 minutes to allow cheeses to melt well and all ingredients to begin softening.
- Uncover, stir, and finish baking.
- Remove the foil. Stir to combine melted cheeses and other ingredients. Bake for another 20 minutes uncovered so the top can get a lightly browned, bubbly finish.
- Final stir and serve.
- Once baked, take it out, give a final stir to ensure uniformity, then serve hot. It’s great with tortilla chips, warm bread, veggies, or anything you enjoy dipping.
Notes
Use freshly shredded cheese, not pre‑shredded bags, because pre‑shredded cheese often contains anti‑caking agents that inhibit smooth melting.
Drain the diced tomatoes well so you don’t introduce extra water that will make the dip runny.
Adjust jalapeño heat by removing seeds or membranes if you prefer milder heat, or leave them in for more kick.
If your dip seems too thick after baking, a splash more evaporated milk or a bit of heavy cream can thin it. If too thin, allow baking uncovered longer or reduce the milk next time.
Serve it hot. The dip will thicken as it cools.
Keywords: Baked Queso Dip Recipe