Salsa Con Queso Recipe
Say “goodbye” to Tostitos Salsa Con Queso and make your own at home. This recipe for salsa con queso is smooth, filling and ready in as little as 20 minutes.
Salsa Con Queso is a creamy, cheesy dip blended with the zesty kick of salsa ingredients, making it perfect for parties, game days or holidays.
If you’re deciding which style of queso to make, start with my complete queso guide or browse all of my queso recipes, including White Queso, Smoked Queso, Rotel Dip, Green Chile Queso and Choriqueso.
Ingredients and Substitutions
Here are the main ingredients needed to make salsa con queso dip, and substitution ideas. The full list of ingredients is below in the recipe card.
- Cheese – I use a mix of cheddar and pepper jack cheese, but Monterey Jack also works well. Using the right cheese blend is key to getting a smooth, creamy dip; see how to pick the right cheese for queso to avoid grainy or oily texture.
- Cornstarch: Don’t skip it. Cornstarch prevents the cheese from clumping and helps create a smoother sauce.
- Evaporated Milk – this is used to melt the cheese and thin out the queso.
- Rotel – Use any flavor of Rotel you prefer. You can substitute your favorite salsa, such as blender salsa; however, the consistency may be thinner depending on the salsa’s thickness. If substituting salsa, reduce the amount of evaporated milk by the same amount of salsa you add. During cooking, add the evaporated milk back in, a little at a time, if needed.
- Optional Add-In Ideas – Pickled jalapeños, fresh cilantro, cooked chorizo.
- Serving Ideas: Besides tortilla chips and veggies, try serving it with pork rinds, crackers, baguette slices, pretzel bites, or pita chips.
Pro Tip – Cheddar adds great flavor, but it can turn grainy if overheated. Learn how to keep queso smooth and prevent grainy cheese dip.
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Queso Dip Uses
Queso isn’t just a dip! You can use it in many other recipes, especially Mexican recipes.
- Taco Recipes and Burritos
- Carne Asada Recipes
- Queso Chicken
- Cheese Quesadilla
- Nacho Topping
- Baked Potatoes
Planning a larger party spread? Browse my complete collections of dip recipes and appetizer recipes for more options to serve alongside salsa con queso.
Tips for Making Salsa Con Queso
These simple tips will help keep your Salsa Con Queso smooth, creamy and ready for dipping from the first scoop to the last.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.
- Keep the Heat Low: When the cheese heats too quickly, it can become grainy and lose its silky texture.
- Keep It Warm: Serve the queso in a small slow cooker or fondue pot to maintain its creamy texture during parties.
- Thin It Gradually: Add milk a little at a time until you reach your desired consistency.
- Storage: Store the queso in an airtight container in the refrigerator for up to four days.
Salsa Con Queso
Ingredients
- 1½ cup cheddar cheese, freshly shredded (*Note 1)
- 1 cup pepper jack cheese, freshly shredded (*Note 1)
- 1 tbsp cornstarch
- ½ tbsp butter
- ¼ cup finely diced white onion
- 1 10 oz can Rotel, drained (*Note 2)
- 1 12 oz can evaporated milk, full fat
- ¼ tsp cumin
- ¼ tsp garlic powder
- ⅛ tsp dried coriander
- 2-3 tbsp milk, to thin as needed
- salt, to taste
Instructions
- Add the cheeses and cornstarch to a medium-size mixing bowl and toss to coat. Set aside.
- Melt butter over medium-low heat in a large-size saucepan. DO NOT increase the temperature when making this recipe. The queso will become grainy.
- Add the onions and cook for 3-4 minutes, until translucent.
- Add the Rotel and stir to combine.
- Add the evaporated milk and cheese, then stir to combine. Add the cumin, garlic powder, and coriander and stir to combine.
- Continue to stir until the cheese melts and becomes queso.
- The queso will thicken as it cools. To thin, add milk 1 tablespoon at a time until your desired consistency is reached.
- Remove from the heat and add salt, to taste. Serve warm for best texture.