Let’s get dipping! This cotija queso dip is made super creamy from 3 varieties of cheese, and topped with diced tomatoes, onions and cilantro. Ready to serve in 15 minutes flat!
Easy Cotija Queso Dip
Is there anything better than bringing a giant bag of tortilla chips and creamy cotija queso dip to a get together? We think not!
We’re big sports fans over here, and we take game day seriously. Whether it’s Cheesy Bean Dip or Homemade Mozzarella Sticks, we’re all about those game day appetizers.
Cotija queso dip takes traditional queso dip up a notch by using deliciously salty and flavorful cotija cheese, and up a notch even further because it’s so easy to make. Serve it with chips, a quesadilla, on top of chili, the list goes on!
Learn how to make cotija queso dip in this post, plus how to serve it and store it. Note that this is our take on queso and is not considered authentic. Enjoy!
why you’ll love it!
7 simple ingredients: all you need to create this recipe are 7 simple ingredients, and 3 of them are cheese 😀
One pot: you can easily make this cotija queso dip in one pot. No need to use multiple pots and pans!
Quick appetizer: this dip comes together in just 15 minutes. It’s that simple!
Featured Ingredients
Cheese: we’re using crumbled cotija cheese, diced American cheese, and shredded pepper jack.
Whole milk: whole milk helps make this cotija queso dip extra creamy.
Garnishes: we love topping our cotija queso dip with fresh cilantro, diced tomato and minced red onion.
How to Make Cotija Queso Dip
Simmer heavy cream
Heat a small saucepan over low heat and add the heavy cream, and bring it to a simmer.
Stir in the cheese
Add the white American cheese, pepper jack cheese, and ½ cup of cotija cheese. Stir continuously until the cheese is melted.
Garnish & serve
Transfer the cheese sauce to a bowl and garnish with cilantro, tomato, onion, and remaining cotija cheese. Serve with chips or use it as a taco dip!
If you’re looking to make queso dip completely in the slow cooker, check out our Slow Cooker Queso Recipe!
Top Tips for Cotija Queso Dip
DON’T BURN IT
Make sure to cook the queso low and slow so that you don’t accidentally burn the cheese when it’s over the heat. Trust us!
MAKE IT SPICY
If you would like your cotija queso dip to be spicy add 1 teaspoon of red pepper flakes or a tablespoon of chopped jalapeño to the dip and stir.
DOUBLE IT
This recipe can easily be doubled if you’re serving a larger group. Just make sure your pot is large enough to accommodate all that cotija queso dip!
Reversely, you can cut this recipe in half to serve a smaller group as well. Just make sure you’re stirring frequently as the cooking / melting time will likely be less than a full batch.
Storage
Store leftover cotija queso in an airtight container in the fridge for up to 3 days.
To reheat: we recommend reheating this queso just like you cooked it — on the stovetop.
- Transfer it back into a medium saucepan.
- Turn the heat to medium/low and stir as the cheese melts.
- Add a little bit of milk to thin things out.
Microwave Instructions: if you’d like to reheat in the microwave, transfer the queso into a microwave-safe bowl. Add a little milk and microwave on high for 30 seconds. Stir and continue microwaving until warm.
Cotija Queso Dip
Ingredients
- ½ cup heavy cream
- 4 oz. American cheese diced (~1 cup)
- 2 oz. pepper jack cheese shredded (~½ cup)
- 6 oz. cotija cheese divided (~¾ cup)
- ½ cup minced fresh cilantro
- ½ large tomato diced
- ¼ medium red onion minced
Instructions
- Heat a small saucepan over low heat and add the heavy cream. Bring it to a simmer.
- Add the white American cheese, pepper jack cheese, and ½ cup of cotija cheese. Stir continuously until the cheese is melted.
- Transfer the cheese sauce to a bowl and garnish with cilantro, tomato, onion, and remaining cotija cheese.
- Serve with chips or use it as a taco dip.
