This queso dip recipe will have guests asking for more

Queso translated from Spanish is simply “cheese.” But to many Americans, particularly those with roots in Texas, it is shorthand for chile con queso, a cheesy dip with chile peppers that is a staple at social gatherings of all types. While recipe variations abound, “the common Tex-mex version can be prepared in a microwave in a matter of minutes, with a block of process[ed] yellow cheese and a can of tomatoes and peppers,” Tim Carman and Shelly Tan wrote in The Washington Post.

But for superior queso, more is required.

The recipe I’m sharing here replaces the can of Ro-tel with fresh chile peppers, onion, fireroasted tomatoes, ground cumin and cayenne pepper. Yes, you’re still opening a can for the tomatoes, but this blend of ingredients adds layers of spice to the finished dip. For the cheese component, after much experimentation, I stuck with Velveeta, which stays smooth and creamy for as long as you’re scooping.

While some might scoff at not using “real cheese,” Velveeta has a texture and meltability that is unmatched compared to unprocessed cheeses. Yes, there are other options to achieve similar results — such as calling for sodium citrate to use with unprocessed cheese to get the same texture — but I thought calling for a block of Velveeta — which already contains sodium citrate — would be more accessible.

Lastly, borrowing an idea from another recipe, cilantro and sour cream are stirred in at the end for freshness and a hint of tang. This recipe makes a sizable quantity, but you shouldn’t be fazed as the result is a delicious dip that will make you want to keep reaching for another scoop.

SCOTT SUCHMAN FOR THE WASHINGTON POST