Ultimate Queso Dip

[ad_1]

Make this any party unforgettably delicious when you serve this Ultimate Queso Dip! It’s a mouthwatering combination of layers of rich, homemade queso, flavored refried beans, chorizo, and vegetables. You can also adjust this fully loaded queso dip to include the toppings of your choice.

scooping out some queso dip with a tortilla chip

With Cinco de Mayo right around the corner, it’s time to start planning what what fiesta-inspired dished you’ll be serving! But make no mistake – this Ultimate Queso Dip is incredible for any party, no matter what the occasion may be. Birthday parties, game nights, and more are way more fun when you serve this exciting layered queso. After all, there’s never really a bad time to enjoy queso, is there?

What elevates this queso dip to the “ultimate” title is the addition of refried bean dip layer, chorizo, and veggies! It has a little bit of everything, between the flavorful bean dip and smooth queso cheese.

I put together the best of the best with our favorite Bean Dip, Homemade Queso Dip, and Queso Blanco with Chorizo Dip. I figured that if they’re all pretty addictive dips on their own, then together, they’d be even better, and I was right. You’ll want to make sure there are plenty of tortilla chips because this dip will be in demand!

How to Make the Ultimate Queso Dip

Ingredients You’ll Need:

For refried beans layer:

Refried Beans
Monterrey Jack Cheese – use a block of cheese and grate it yourself! It makes a world of difference.
Seasonings – A medley of chili powder, ground cumin, garlic powder, paprika, and coarse salt blend together to create a savory flavor in the beans.

For the queso layer:

Butter – Unsalted is best to control the sodium.
Flour – All-purpose flour is preferred to thicken the consistency of the queso, but you can use gluten free all purpose flour if needed.
Bell Pepper
Jalapeños – To make the peppers less spicy, remove the seeds and membrane. To make it more spicy, keep the seeds in and use older jalapeno peppers (ones with light brown veins on the skin.)
Red Onion
Garlic – For the best flavor, always use fresh garlic.
Monterrey Jack Cheese – Do NOT use bagged, pre-shredded cheese for the queso. Pre-shredded cheese has separating agents to prevent the shreds of cheese from sticking together, which will not give you smooth texture in the queso.
Sharp White Cheddar Cheese – Again, make sure to get a block of cheese and grate it.
Whole Milk – whole milk is best for rich and creamy consistency.
Salt – To taste.

Toppings:

Butter – to cook the chorizo.
Chorizo – use your favorite brand of chorizo.
Sweet Corn – you can use frozen or canned. Make sure to drain the canned corn and thaw frozen one first.
Jalapeños – Pickled jalapeños add a little kick to the already flavorful queso dip.
Tomato – You can use a can of diced tomatoes, but I prefer to use a fresh one.
Avocado – It’ll need to be peeled, pitted, and diced!

mixture for refried bean in a mixing bowl

spreading corn over refried bean mixture

stirring queso dip in a pot with a wooden spoon

pouring queso mixture over refried bean and corn

queso poured over refried bean mixture in a skillet

Cooking Directions:

Prepare.

Before you start cooking, make sure all of your ingredients are ready to go! Grate the cheeses, dice the veggies, mince the garlic, and measure everything correctly.

Preheat the oven to 350°F and prepare your cast iron skillet accordingly.

Make the bean layer.

Combine all of the ingredients, then spread the bean layer evenly into the prepared skillet.

Make the queso layer.

Melt the butter in a sauce pot over medium heat. Sauté the onions and bell peppers until softened, then add the garlic.

Sprinkle in the flour, then slowly whisk in the milk.

Stir in the cheeses a handful at a time. Once it’s all melted and smooth, sprinkle in some salt as you stir. Remove the pot from the heat once the cheese is smooth.

Bake the dip.

Spread the corn evenly over the bean layer. Pour the queso on top of the corn.

Place the skillet into the oven and let it cook for about 15-17 minutes.

Make the chorizo topping.

Break up the sausage, then cook it with some melted butter in a pan over medium heat until completely cooked. Remove it from the pan and set aside.

Top off the dip, and enjoy!

Remove the dip from the oven and cover the top of it evenly with the chorizo and other desired toppings.

Serve with your favorite tortilla chips, and enjoy!

baked queso dip topped with chorizo and veggies

Frequently Asked Questions and Tips:

Tips for the best queso:

Use block cheese – Block cheese is always best for cheesy sauces, cheese dips, and queso. Pre-shredded cheese is usually coated in cornstarch and separators, which won’t give you as smooth of a result as freshly grated cheese.
Don’t let it boil – Depending on your stove, cook the queso over medium or medium-low heat until just heated through, melted, and smooth. You don’t want the cheese mixture to boil or scald. The goal it to get it smooth and melted, then take it off the heat.
Adjust the spice – You can make this dip more or less spicy, just the way you like it. For spicier dip, use older jalapeños, use Pepper Jack instead of Monterrey Jack cheese, and/or add a pinch more cayenne pepper. For less spicy queso dip, use Monterrey Jack cheese instead of Pepper Jack, use younger jalapenos, and/or omit the cayenne pepper entirely.

What if I don’t have cast iron skillet?

No bid deal! Use a round, oval, or square glass or ceramic baking dish. An 8×8 or a 2-2.5 quart ones will work just fine. (Don’t use 9×13 because the dip will spread way too thin in it.)

Is this queso gluten free?

You can easily make this queso dip recipe gluten free by substituting gluten free all purpose flour instead of the regular all purpose flour. Double check the label of refried beans but that is usually a gluten free item.

When it comes to seasonings, stick to single ingredient seasonings. Seasoning mixes are not usually gluten free. Chorizo is also another item you should check the label on but is usually gluten free.

What’s the best cheese to use for queso?

My personal favorite combination of cheeses for a homemade queso is Monterrey Jack and sharp white cheddar. You can opt for Pepper Jack instead of Monterrey Jack if you want some spice. It is just as smooth when melted, but also has a little kick. Sharp white cheddar has a great flavor for a deeper cheese flavor.

Storing and Reheating:

If you have any leftover dip after the party, you didn’t invite enough people! But really, leftovers will be just as good the next day. You can store this dip in the cast iron skillet where you made it, just make sure it is completely cooled and cover it tightly with plastic wrap. Store in the refrigerator for up to 3 days.

To reheat: You will have to reheat the dip in the oven. Take the skillet out of the fridge and remove the covering. Let it rest on the counter while the oven is pre-heating. Reheat the dip at 325°F just until heated through. Depending on the amount, it will take 10-15 minutes.