Gluten-Free Queso Dip with Corn Chips

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.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 8

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 October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Queso Dip with Corn Chips: When preparing this party and appetizers recipe, pre-shredded cheese can be dusted with anti-caking starches, so choose cheese labeled gluten-free, or shred a block at home. Evaporated milk and corn tortilla chips need the same label, since some chips share fryers with flour products.

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.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for full-fat evaporated milk, gluten-free corn tortilla chips for serving. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups shredded cheddar cheese or Monterey Jack cheese
1 cup full-fat evaporated milk Shop
2 tbsp unsalted butter
1 tbsp fresh cilantro, finely chopped
0.5 tsp salt
0.25 tsp black pepper
1 bag gluten-free corn tortilla chips for serving Shop

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 gluten-free corn tortilla chips around the bowl for easy dipping, or serve with fresh vegetable sticks.

Nutrition (per serving)

192

Calories

Protein

20g

Carbs

10g

Fat

Fiber

264mg

Sodium

Tips & Notes

Shred the cheese yourself. Pre-shredded cheese has anti-caking agents that make queso grainy.
Keep the heat low once the cheese goes in. High heat makes it separate and turn stringy.
Stir in a spoonful of diced green chiles or pickled jalapeños for classic queso flavor.

Common questions

What cross-contamination risk is specific to Gluten-Free Queso Dip with Corn Chips?

Check shredded cheddar cheese or Monterey Jack cheese, full-fat evaporated milk, unsalted butter before they go into Gluten-Free Queso Dip with Corn Chips. Pre-shredded cheese can be dusted with anti-caking starches, so choose cheese labeled gluten-free, or shred a block at home. Evaporated milk and corn tortilla chips need the same label, since some chips share fryers with flour products.

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