Moe's Queso Dip Recipe (2024)

Recipe

Contrary to what a majority of recipes on this blog may imply, I’m not vegan.

Case in point:

Queso dip.

I think it’s a great way to eat, and 95% of the time, I do end up eating that way. Vegan, that is. However, the label “vegan” leaves out one very important component of a healthy diet: lack of freedom. I don’t like restriction. I like to be able to choose what I eat with each bite.

To me, healthy eating is two things:

1) Eating for health

2) Eating for enjoyment

And there’s easily room for both.

Take for example my love of Moe’s nachos. The husband and I both love Moe’s carryout, and often turn to it on football days, after long trips, or just when we feel like a treat. There’s nothing like the delicious cheesiness that is Mexican queso, especially when it’s smothered all over nachos.

So while I don’t eat cheese on a regular basis {neither my tummy nor my feet agree with it much}, there’s always room for a little queso.

The problem isn’t the cheese, really. The problem is Moe’s has started skimping on their portions. {!!} When you only put lettuce, black beans, and jalapenos on your nachos, you end up going home with a half-full take out box. No bueno.

The nacho-making isn’t the hard part. It’s mastering that gooey, oozy, slightly spicy queso blanco. Well, I’ve finally mastered it.

You can thank me later.

Queso Dip

by with a Side of Sneakers

Ingredients

1/4 pound white American cheddar {available at the deli counter}
1/8 pound {a couple standard slices} pepper jack cheese {use Monterey jack if you don’t want a lot of kick to your dip}
1/4 cup white onion, finely diced
1/2 jalapeno, diced
1/16 tsp smoked cumin {or regular}
1/8-1/4 cup almond milk {or any milk}
1/8 cup amber or dark beer {optional..and go ahead, drink the rest;)}
1/2 Tbsp olive oil

Instructions

In a small sauce pan, sauté finely diced onion over medium heat until the onion starts to brown. Stir in jalapeno and cook a few more minutes.

Rip the cheeses into smaller pieces and add to pot.

Slowly pour in a small amount of milk and whisk into melting cheese. Add beer if using. Slowly add milk/cheese until desired consistency is reached. Remember cheese will thicken quickly as it cools.

Stir in cumin and olive oil. Don’t skip the oil- it helps it not solidify so fast when you’re using it as a dip.

Equally delicious as dip…

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FAQs

What are the ingredients in Moe's queso? ›

Ingredients. MONTEREY JACK AND CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WATER, GREEN CHILES, MILKFAT, SODIUM PHOSPHATE, WHEY, ROASTED CORN, JALAPENO PEPPERS, SALT, SORBIC ACID, CAYENNE PEPPER, COLOR ADDED.

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How long does Moe's queso last in the fridge? ›

In general, store-bought queso can be stored in the fridge for about a week or two before it starts to go off. By keeping track of when you opened the jar and giving any leftovers a sniff before plating up a new dish, you can avoid spoiling your next queso-centric meal with expired cheese.

How many calories are in 2 tablespoons of queso dip? ›

2 tbsp of queso dip (Wegmans) contains 60 Calories. The macronutrient breakdown is 14% carbs, 64% fat, and 21% protein. This has a moderate calorie density, with 200 Calories per 100g.

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How much sodium is in Moes Queso? ›

Nutrition Facts

Calories 460	(1923 kJ)
Cholesterol	115 mg	38%
Sodium	1760 mg	73%
Total Carbohydrate	15 g	5%
Dietary Fiber	0 g	0%

9 more rows

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Why is my queso dip grainy? ›

The best way to avoid this problem is to shred or cube your own cheese and use it fresh! The other issue could be that you broke your cheese! When you rapidly overheat cheese, all of the fats separate from the protein and create a very grainy texture. To avoid this, use low heat and gently melt your cheese.

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What makes queso thicker? ›

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

Why is my queso rubbery? ›

If you melt the cheese any longer than is necessary, it can result in a rubbery consistency and negatively impact the flavor. Cheese sauces are phenomenal for a variety of purposes, including pouring over nachos, using as a dip for crackers and fresh veggies and as a topping on pasta or chicken.

Explore More ›

What are the ingredients in FUD queso fresco? ›

PASTEURIZED MILK, NONFAT MILK, PALM OIL, WHEY, SALT, CREAM NATURAL FLAVOR, CALCIUM CHLORIDE, EMULSIFIER, STABILIZER, GLACIAL ACETIC ACID, STARTER DISTILLATE (NATURAL FLAVOR), SODIUM CITRATE, ENZYMES, POTASSIUM SORBATE (PRESERVATIVES).

Does Moe's queso have peppers? ›

Blended with 3 cheeses and diced jalapeños, our Famous Queso is a must have.

Keep Reading ›

What are the ingredients in Rico's Queso Pronto? ›

Ricos Queso Pronto Dip & Spread with Green Chiles is a blend of Monterey Jack cheese, green chiles, and jalapeño peppers for that perfect flavor you've been looking for. It has no preservatives and is made with real cheese.

Learn More Now ›

Did Moe's change their queso? ›

“In our first side-by-side test comparison, the new recipe sold three times more frequently than the original recipe. We're really excited about that.” But one thing isn't changing at Moe's Southwest Grill—the tried-and-true recipe of their famous queso won't be changing.