Keto Queso Dip—A Cheese Lover’s Paradise!
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Chip after chip, we can’t get enough of this keto queso dip!
I could eat this keto queso dip on pretty much anything!
Dippity-dip-dip, who needs those carb-heavy tortilla chips! Seriously, you won’t miss the traditional corn chips when you dive into this keto queso. It’s SUPER yummy on raw veggies and pork rinds – or to boost your protein intake, dunk little smokies sausages or fajita-style chicken and steak into this cheesy deliciousness!
If you are craving chips with your queso, we recommend Quest Tortilla Style Protein Chips!
This yummy keto queso is super easy to make!
Talk about an entertainer’s dream dip. Whip up a batch of this melty Mexican cheese dip in less than 15 minutes. What’s more, it’s insanely fabulous served at room temperature. Unlike many queso dips that must be served warm, this killer queso stays creamy and dippable without the need for heat. Double win!
Hip helpful recipe tips for making keto queso:
- Be sure to shred the cheese at home. Pre-shredded cheese includes anti-caking agents that may affect how well it melts and incorporates into the cream sauce.
- Easily drain the canned tomatoes (and green chiles) using my favorite method. Open the can completely, then take the lid portion that’s been removed & put it back inside the can so that it sits on top of the tomatoes. Press the lid down onto the tomatoes and flip the can upside down. Continue pressing the lid against the tomatoes until all the liquid has drained out.
- My two favorite dip-dunkers are Quest Chips and Pork Rinds (featured in post photos).
- Add a few shakes of cayenne pepper or an extra splash of hot sauce to turn up the heat on your keto queso. 🌶️
- If you LOVE spicy, swap the Monterey Jack cheese with Pepper Jack instead!
Keto Queso Dip
yield: 16 SERVINGS
prep time: 5 MINUTES
cook time: 10 MINUTES
total time: 15 MINUTES
Warm, zesty, and melty dip—welcome to cheese lover's paradise!
- 1 cup heavy cream
- 1/2 cup or 4 oz. cream cheese, softened and at room temperature
- 2 cups freshly shredded Monterey Jack cheese (8 oz. block)
- 2 cups freshly shredded sharp white cheddar cheese, or your preferred cheddar (8 oz. block)
- 10 oz. can Rotel diced tomatoes and green chiles, drained
- 4 oz. can chopped green chiles (mild), drained
- 1 teaspoon hot sauce, or to taste (I use Tapatio)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
Warm heavy cream over low-medium heat for 2-3 minutes, stirring often. Add softened cream cheese. Whisk until cream cheese is fully melted and smooth. Add shredded cheese and continue whisking until the cheese has fully melted and has a creamy texture.
Remove saucepan from heat.
Add Rotel tomatoes, green chiles, hot sauce, and spices. Whisk well until sauce is creamy, smooth, and there are no lumps.
The queso will thicken as it cools. You may serve it warm. However, this queso dip is also fantastic at room temperature. Serve with veggies, pork rinds, or your favorite keto-friendly chips.
Store in the refrigerator for up to a week. Reheat leftovers on the stovetop or in the microwave. Enjoy!
Yield: 16 servings, Serving Size: 1/4 cup
Amount Per Serving: 187 Calories | 16.9g Fat | 2.6g Total Carbs | 0.4g Fiber | 1.2g Sugar | 7.5g Protein | 2.2g Net Carbs
The perfect questo does exist!
Keto or not, everyone’s going to be raising to the kitchen to try this. It’s the perfect dip for gatherings and celebrations. The creaminess blends perfectly with the kick of spice. 🤤
My sidekick Erica tried this keto queso dip, and here’s what she had to say:
“This is seriously the BEST keto queso I have ever had in my whole life! Not only is it keto, but it is so so GOOD and easy to make. I especially love the chilis and Rotel tossed in. It makes the whole nacho dip come together. I paired it with some Quest nacho chips, plain Pork King Good pork rinds, and celery – all of them tasted awesome together!”
For another easy crowd-pleaser, try our keto spinach dip!
I make this but I include a can of chunked chicken breast that I shread with a fork. It gives it a great taste.
YUM! Thanks for sharing, Dana!
I just wanted to say: I use your can draining method as well, but make sure you wash the can lid before doing so lol. My great grandparents had a country store and you’d be shocked at the things that run across those cans when they’re in a storage room! 🙂 (I make a point to wipe all my cans down with a chlorox wipe as soon as I get home from the grocery store, for that reason 🙂
Oh interesting! Thanks for the helpful tip, Rene! Good to know!
Oh my this looks soo good! I think I’m gonna make it for Sunday’s Game of Thrones finale!
That’s a great idea, Mel! I like to have a yummy snack when watching Game of Thrones too! Enjoy!
Finally! I looked everywhere online for a Mexican cheese dip that didn’t include processed cheese! Thank you – I really can’t wait to try it!
You’re very welcome Michelle! Hope you love it!
Made this last night to go on nachos and halved the recipe, leaving out the cumin and green chiles and using just the one full can of Rotel instead. Also I did use pre-shredded thick cut Mexican cheese blend, and it came out wonderfully! Will be making this again!
Yay! SO glad you enjoyed it! Thanks a TON for the feedback, Byenia! 🙌
To prevent curdling I kept the flame low and the key is to stir FREQUENTLY! Lol! This came out so fabulous that everyone in the house circled around the saucepan- I had to fight them off so that I could pour it into a dish!!!! This is such a great recipe and will be the base line for all of my cheese sauces from now on- I bet this would make a delicious alfredo sauce with using different cheeses! Thank you!!!
You’re so welcome, Lauren! We’re so glad everyone enjoyed it! Thanks for taking the time to comment!
Not sure I did my last comment correctly… Has anybody added ground beef to this? I might try it for New Year’s Eve!
I just made it with ground beef – added 1 pound of 80/20. Also used a Cheddar/Gruyere mix instead of cheddar because I had some from Aldi in my cheese drawer. It tastes better than the stuff I use to make with velveta!
Would this heat up ok in a slow cooker?
Hi Erika! We haven’t tried making this in the slow cooker but you could definitely make the queso on the stove top and keep warm in the slow cooker.
This was really good! We ate it with our homemade Chipotle bowls!
Yay! So glad you enjoyed it!
Follow recipe exactly and it curdled. Tastes great but super weird texture.
Hi Blaine! Darn I’m so sorry to hear. Heating up cheese can be a science sometimes. Did you remove the sauce from the burner immediately? Cheese begins to separate at about 160 degrees Fahrenheit; too-high of heat will cause your cheese sauce to curdle. Even after you remove the pan from the burner, the residual heat will continue to curdle the cheese sauce, so pour the sauce into another pan. Hope this is helpful❤
That looks so good!
I forgot the green chillies, but this still came out great. We used chipotle hot sauce, and salami chips for dipping. It really is a great cheese base for anything.
Sounds yummy! One time, I forgot I needed chili’s so I added two cans of Rotel. It came out fantastic! I’m so glad you enjoyed it!
Does anyone have a good tortilla chip substitute for keto?
YES! Click here to see some. My favorite are the HILO chips!
Is it OK to freeze this queso sauce?
Hi Jeff! It looks like that can work if using an airtight container. Hope that helps!