Tips To Serve Queso Dip Recipe Without Evaporated Milk Simple

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This recipe takes your favorite party appetizer – queso dip – and gives it a delicious twist, ditching the evaporated milk for a richer, creamier flavor. Perfect for dipping tortilla chips, veggies, or even using as a topping for tacos or burritos, this crowd-pleasing dip is sure to be a hit at any gathering.


The Best Queso
The Best Queso

8 oz sharp cheddar cheese, shredded (2 cups)

  • 8 oz Monterey Jack cheese, shredded (2 cups)
  • 4 oz cream cheese, softened
  • 1/2 cup whole milk
  • 1/4 cup diced jalapeno pepper (seeds and membrane removed, for a milder dip leave them in)
  • 1/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. In a medium saucepan over medium heat, melt the cream cheese. Once melted, whisk in the milk until smooth.

    2. Gradually add the shredded cheddar and Monterey Jack cheese, a handful at a time, whisking constantly until melted and incorporated. Tip: Adding the cheese slowly helps prevent clumps from forming.

    3. Reduce heat to low and stir in the diced jalapeno, green pepper, garlic, chili powder, cumin, and paprika. Cook for an additional 2-3 minutes, allowing the flavors to meld.

    4. Season with salt and pepper to taste. Tip: Start with a little less salt than you think you might need, you can always add more later but you can’t take it away!

    5. Remove from heat and transfer to a serving dish. Serve immediately with your favorite dipping chips or vegetables.


    For an extra kick, add a splash of your favorite hot sauce to the finished dip.

  • If you prefer a smoother dip, use an immersion blender to blend it until desired consistency is reached.

  • Nutrition Facts (per serving, about 2 tablespoons):

    Calories: 220

  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 50mg
  • Sodium: 320mg
  • Carbohydrates: 5g
  • Protein: 10g

  • Conclusion:

    This easy and flavorful queso dip is a guaranteed crowd-pleaser. Without the evaporated milk, it boasts a richer, creamier texture that everyone will love. So next time you’re looking for a delicious appetizer or topping, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of cheese?

    Absolutely! Feel free to experiment with different cheeses to find your favorite flavor combination. Just be sure to use a good melting cheese, such as pepper jack, colby jack, or even a Mexican blend.

    2. How can I make this dip ahead of time?

    You can easily prepare this dip ahead of time. Simply follow the recipe instructions and then allow the dip to cool completely. Store the dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently, until warmed through.

    3. What if I don’t have jalapenos?

    If you don’t like spicy food, you can simply omit the jalapenos altogether. For a milder flavor, you can also remove the seeds and membrane before dicing them.

    4. Can I make this dip in a slow cooker?

    Yes, you can! Simply add all of the ingredients to your slow cooker and cook on low for 1-2 hours, or until the cheese is melted and smooth. Stir occasionally to prevent scorching.

    5. What can I use to dip this queso dip in?

    This dip is perfect for dipping tortilla chips, vegetable sticks, such as carrots, celery, or bell peppers, or even bread chunks. It can also be used as a topping for tacos, burritos, or nachos.