Rating: 4.08 stars
61 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3

This Mexican-inspired cheese dip can be made with any kind of cheese and your favorite salsa. Regular oregano may be used in place of the more strongly-flavored Mexican variety. Serve it warm with tortilla chips.

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
48
Yield:
6 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, Mexican oregano, salt and pepper.

  • Transfer to a 9x13 inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven 10 minutes, or until cheese is melted.

Nutrition Facts

62 calories; protein 1.9g; carbohydrates 1.5g; fat 5.4g; cholesterol 15.2mg; sodium 127.7mg. Full Nutrition
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Reviews (63)

Most helpful positive review

Rating: 5 stars
12/23/2003
Everyone loves this dish! I also add a bottom layer of bean dip and thinly sliced green onion and diced tomatoes on top. Read More
(23)

Most helpful critical review

Rating: 3 stars
06/22/2003
Although this was okay it was certainly not a substitute for Mexican style queso. Sorry but even Velveeta makes a better dip. Read More
(13)
61 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
12/23/2003
Everyone loves this dish! I also add a bottom layer of bean dip and thinly sliced green onion and diced tomatoes on top. Read More
(23)
Rating: 5 stars
06/29/2006
Halfed and made for a small dinner party and was disappointed to find it all eaten before I could get any. Made it again the next day and am determined to finish the whole thing myself. Put a layer of refried beans on the bottom and topped with extra pepper jack. Read More
(19)
Rating: 3 stars
06/21/2003
Although this was okay it was certainly not a substitute for Mexican style queso. Sorry but even Velveeta makes a better dip. Read More
(13)
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Rating: 5 stars
06/27/2003
YUMMY! Very good and easy to make. My 1 year old loved it. It was her first taste of queso dip. I left out the oregano and the salt and pepper. It has a lot of flavor on its own. Thank you for sharing this recipe. It would also make a great topping/sauce for burritos. Read More
(10)
Rating: 5 stars
07/16/2010
I doubled this recipe is a small crock pot on med/high for an hour, i skipped the taco seasoning and used a few tbs of salt free Mexican seasoning, then added and extra cup of pepper jack and a cup of a mixture of diced red peppers, jalapeños, onions, red onions and the juice of one lemon. It was a baby shower hit. I also added lots of fresh cilantro at the end! I used on container of organic valley salsa and served it with chips and fresh pico. people were inhaling it. 10 people ate a double batch!! Hit!!!!! Read More
(9)
Rating: 5 stars
06/24/2010
I needed a cold queso recipe for a large banquet. I decided to adapt this one. I left out the oregano but kept everything else the same. I didn't bake it, just blended everything together, chilled and served it with Fritos. It was wonderful! Four times the recipe served 250 people along with other appetizers. Read More
(9)
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Rating: 5 stars
06/21/2003
Delicious delicious delicious...couldn't stop eating this. Thank you for the easy and wonderful recipe. Read More
(8)
Rating: 5 stars
06/21/2003
this was delicious... and easy to make. Read More
(8)
Rating: 4 stars
01/03/2011
Pretty good dip! I probably used more cheese on top than suggested but it was sooooo yummy. Next time I'll use a 9x9 pan so the dip is a bit thicker and put some chopped tomatoes on top after it's out of the oven. Read More
(7)