Gluten-Free Queso Dip with Corn Chips
By the Gluten Free Recipes team ·
This luxuriously creamy and savory gluten-free queso dip, bursting with rich cheese flavor and a hint of fresh herbs. It's the perfect warm, dippable appetizer, ready to be scooped up with crispy corn tortilla chips.
At a glance: This easy party and appetizers recipe yields 8 servings in about 35 minutes (10 min prep, 25 min cook). It uses 7 ingredients — including shredded cheddar cheese or monterey jack cheese, full-fat evaporated milk, unsalted butter — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Queso Dip with Corn Chips: When preparing this party and appetizers recipe, exercise caution with all packaged ingredients, especially shredded cheeses and evaporated milk, as they can be subject to cross-contamination with gluten during processing. Ensure all items are certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Queso Dip with Corn Chips: This recipe relies on naturally gluten-free ingredients like cheese and corn tortilla chips, with evaporated milk as a creamy base. Always check labels for certification.
Ingredients
- 2 cups shredded cheddar cheese or Monterey Jack cheese
- 1 cup full-fat evaporated milk
- 2 tbsp unsalted butter
- 1 tbsp fresh cilantro, finely chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 bag certified gluten-free corn tortilla chips for serving
Instructions
- 1
In a medium saucepan over medium heat, melt the unsalted butter. Once the butter is shimmering and fragrant, add the full-fat evaporated milk and whisk gently until combined, about 1-2 minutes.
- 2
Gradually add the shredded cheddar cheese or Monterey Jack cheese to the saucepan, a handful at a time, stirring constantly. Continue to stir until all the cheese is melted and the mixture is smooth and creamy, which should take about 10-15 minutes. Avoid high heat to prevent the cheese from becoming oily.
- 3
Once the queso is smooth and has reached your desired consistency, stir in the finely chopped fresh cilantro, salt, and black pepper. Taste the dip and adjust seasonings as needed, ensuring a balanced flavor profile.
- 4
Reduce the heat to low and let the queso simmer gently for an additional 5-10 minutes, stirring occasionally, until it is heated through and slightly thickened. The aroma should be rich and cheesy.
- 5
Serve the hot gluten-free queso dip immediately in a warm serving bowl. Arrange the certified gluten-free corn tortilla chips around the bowl for easy dipping, or serve with fresh vegetable sticks.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
- Label GF dishes clearly at parties so guests with dietary restrictions can eat confidently.
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