This small-batch Homemade Queso (Nacho Cheese Dip) with roasted jalapeño uses evaporated milk to stay smooth, even after it cools. Made without Velveeta.

I love snacking, and if I could have snacks for dinner I would. I enjoy snacks straight from the bag or paired with a dip.
My favorite snack is homemade queso — nacho cheese dip. It’s one of my weaknesses. There’s a place in Pittsburgh whose queso is nicknamed “liquid gold,” but it costs $12 a serving. I dream about it, but my wallet doesn’t.
That’s why I usually make this small-batch Homemade Queso from scratch. It’s more affordable and lets me control the portion size. Not that I’m dieting — I just try not to eat a bucket of this nacho cheese dip at once.
I make this queso any time I want, but two occasions come to mind:
- Game day and tailgating
- Cinco de Mayo (a Tex-Mex favorite for celebrating)
Both are party-friendly, though I rarely host large gatherings; this recipe is perfect for smaller get-togethers or a cozy night in with Netflix.
Ready to get started?