Nothing beats the creamy, melty goodness of Casa Olé’s famous queso dip. That smooth, golden cheese sauce has been a Tex-Mex favorite for decades, perfect for dipping tortilla chips or smothering over nachos. The good news? You don’t need to visit the restaurant to enjoy this iconic dip.
With just a few simple ingredients and the proper technique, you can recreate Casa Olé’s signature queso dip in your kitchen. This copycat recipe delivers the same rich, velvety texture and bold flavor that makes the original so irresistible.
Ingredients You’ll Need
For the base:
- 1 pound white American cheese, cubed
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
- 1 cup whole milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt to taste
Optional add-ins:
- 1/4 cup pickled jalapeños, chopped
- 1/2 pound cooked ground beef or chorizo
- Fresh cilantro for garnish
Step-by-Step Instructions
Prepare Your Ingredients
Start by cubing your American cheese into small, uniform pieces. This helps ensure even melting. Drain the diced tomatoes and chilies, reserving a small amount of liquid in case you need to thin the queso later.
Create the Base
In a large saucepan or double boiler, melt the butter over medium-low heat. Add the milk and warm it gently—avoid boiling, as this can cause the cheese to become grainy.
Melt the Cheese
Add the cubed American cheese to the warm milk mixture, stirring constantly. The key to smooth queso is patience and low heat. Stir continuously until the cheese completely melts and creates a creamy base.
Add Flavor
Once your cheese is fully melted, stir in the drained tomatoes and chilies. Add garlic powder, onion powder, and cumin. Mix thoroughly and let the flavors combine for 2-3 minutes over low heat.
Adjust Consistency
If your queso seems too thick, add reserved liquid from the tomatoes or a splash of milk. For thicker queso, let it simmer uncovered for a few more minutes, stirring frequently.
Pro Tips for Perfect Queso
Choose the right cheese: American cheese melts more smoothly than cheddar or other aged cheeses. White American cheese gives you that authentic Casa Olé color and texture.
Keep temperatures low: High heat is queso’s enemy. Always use medium-low heat to prevent the cheese from separating or becoming stringy.
Stir constantly: Consistent stirring prevents the cheese from sticking to the bottom of the pan and ensures even melting.
Serve immediately: Queso is best served hot and fresh. If it starts to thicken as it cools, reheat gently while stirring.
Storage and Reheating
Store leftover queso in the refrigerator for up to three days. To reheat, warm it slowly in a saucepan over low heat, adding milk as needed to restore the creamy consistency. You can also reheat in the microwave using 30-second intervals, stirring between each heating.
Make It Your Own
Casa Olé queso dip serves as an excellent base for customization. Try adding cooked ground beef for queso con carne, or mix in some chorizo for extra spice. Chopped pickled jalapeños add tang and heat, while fresh cilantro provides a bright finishing touch.
Ready to Dip
This homemade Casa Olé queso dip brings restaurant-quality flavor to your kitchen. The combination of creamy American cheese, zesty tomatoes with chilies, and perfectly balanced spices creates that signature taste you’ve been craving.
Whether you’re hosting a game day party, preparing a weeknight snack, or recreating fond memories of your favorite Tex-Mex restaurant, this recipe delivers every time. Grab your tortilla chips and enjoy the melty, cheesy goodness that made Casa Olé famous.
