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This easy Mexican Cheese Dip is an ooey gooey crowd-pleaser, and so quick to make. Just layer 4 ingredients and bake until hot and melty. Then rip open that bag of tortilla chips and get ready to scoop all the cheesy goodness. It’s the ultimate game day snack or party appetizer recipe!
Why You’ll Love This Mexican Cheese Dip
Delicious Details
- Cuisine Inspiration: Mexican-inspired
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option
- Skill Level: Easy
My mom and I have a thing for cheesy dips. My most-requested recipe by family and friends is my Honey Nut Baked Brie recipe. When my mom gets invited to a party, she is always asked, or dare I say, begged to make her famous Mexican dip recipe.
She is always happy to make a batch because it literally takes just minutes to assemble. And all of the friends and family are thrilled because… the cheese. Seriously, THE CHEESE! They love it and here is why you will too…
- Quick and easy. It’s like an extra cheesy, simplified version of a Mexican Seven Layer Dip but with only four layers – the four best layers! You only need those four ingredients and one pan – no bowl, no mixing, no fuss. Just layer everything and pop it in the oven.
- Crowd-pleaser. We are at the point that instead of waiting to be asked, my mom just offers to bring this recipe to a party because she knows it will get devoured. This is sure to happen to you too!
- So versatile. This cheese dip is vegetarian and can be made with gluten free ingredients. But you can also feel free to customize it by adding more toppings, sandwiching in layer of refried beans or Mexican chicken, or using a different dipper than Tostitos Scoops (our favorite), such as mini bell peppers or even pretzel nuggets.
Mexican Dip Ingredients
Here’s a quick list of what you’ll need and how you can customize it with different toppings. Be sure to scroll to the recipe card for the quantities and full instructions.
- Cream cheese. Regular or light are both good to use. I do NOT recommend fat-free, as it doesn’t melt well. Let the cream cheese soften to room temperature to make spreading easier.
- Salsa con Queso. Choose your favorite brand, and feel free to use hot, medium or mild.
- Salsa. Again, your preferred brand and heat level can be used.
- Shredded cheese. I usually use sharp cheddar cheese, but feel free to use Monterey Jack, pepper Jack, or a combination. Grate it yourself or use a bag of pre-shredded cheese.
Is Salsa con Queso Gluten Free?
This can vary by brand, so you will have to confirm by reading labels or contacting the manufacturer, especially since this can often change. One popular brand, Tostitos Salsa con Queso contains no gluten ingredients and I’ve seen reports of people eating it without issue, but it may be manufactured in a facility that handles other wheat products, so consider that when buying. But at this time, it appears that Great Value from WalMart and Herdez are listed as gluten free. Others like On The Border and Chi-Chi’s used to be listed as gluten free on the company website, but it is not clear at this time, so you will have to check the package.
You can also make your own queso recipe that is thickened with cornstarch. You’ll need about 1 1/2 cups of the queso dip.
Toppings To Add
We like to scoop up this dip just as it is, but you can customize with classic taco toppings such as these:
- Shredded lettuce
- Chopped tomatoes
- Sliced jalapenos
- Red onions or green onions
- Cilantro
- Sour cream
- Guacamole
Frequently Asked Questions
What should I bake this Mexican Cheese Dip in?
You have several options for baking the queso dip. You can layer it in a shallow ceramic casserole dish that has about a 1 1/2-2 quart capacity. Or use a glass baking dish, either a 8- or 9-inch square one of an 11×7-inch rectangular pan. However, if you are taking the dip to a party and you don’t want to worry about getting your baking dish back, you can also make it in a disposable aluminum pan, and then just toss it in the trash when it is gone. Fewer dishes to wash!
Can I make Mexican Dip in advance?
You can definitely layer the ingredients in the pan the night before or early in the day. Just cover and store in the refrigerator until you are ready to bake it. It may need a couple of extra minutes in the oven to get hot all the way to the middle.
You can reheat it in the oven or microwave, too. I’ll tell you more about that below in the Storage section. The cheese doesn’t get quite as gooey, but it is still delicious.
Proper Storage
Refrigerate: Any leftover Mexican cheese dip should be covered tightly with plastic wrap or transferred to an airtight container and refrigerated. While it will not melt as well when reheated, it will be safe to store for up to a day or two as long as it was not left out for more than 2 hours.
Freezer: Do not freeze this dip. The dairy products will separate and produce an undesirable consistency.
Reheat: Pop the cheese dip back in the oven for about 20 minutes or heat it up in the microwave for several minutes until it is fully heated through.
Make it a Party
Whether you are throwing a fiesta for Cinco de Mayo, having a game day tailgate, or just getting together with friends, a spread of Mexican snacks or a Taco Bar is always a tasty way to celebrate. Here are some ideas to complete your menu…
- Tacos Are Tops. From Crockpot Chicken Tacos to Instant Pot Ground Beef Taco Meat, it’s easy to make fillings for a crowd and put out a platter of fixings.
- Never Forget Nachos. Bake a big batch of Sheet Pan Chicken Nachos or go vegetarian with Mini Bell Pepper Nachos filled with black beans.
- Try Some Taquitos. Go with a classic like Air Fryer Chicken Taquitos or fun with Crispy Dogs that you can even dunk in this cheesy dip.
- Add More Appetizers. It’s a real party spread when you make Salsa Pulled Chicken Sliders or Chorizo Tortilla Bites.
- Don’t Skip Drinks. Celebrate with cocktails like Grapefruit Margaritas or Pina Colada Mules!
Mexican Cheese Dip
Ingredients
- 8 oz. package cream cheese, light or regular
- 15-16 oz. jar of salsa con queso
- 15-16 oz. jar of salsa, mild, medium, or hot
- 1.5 cups shredded cheese (cheddar, Monterey Jack, pepper Jack, or a combination)
- Toppings, if desired, such as jalapenos, onions, tomatoes, cilantro, etc.
- Tortilla chips
Instructions
- Preheat oven to 350°F.
- Spread cream cheese in an even layer in the bottom of a square or small rectangular (about 11 x 7 inches) baking dish.
- Pour the salsa con queso over the cream cheese layer and spread evenly.
- Gently spoon the salsa over the queso layer to cover completely.
- Sprinkle the cheese over the top of the salsa.
- Bake for about 20-25 minutes, or until heated through and cheese is melted and lightly browned.
- Scatter toppings on top, if desired and serve with tortilla chips for dipping.
Did you make this?
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Spinach Dip
7 layer dip. Yummm.
This looks delicious, I can’t wait to try the recipe. Queso dip is always a super bowl favorite!!!