This dill pickle queso is less spicy than traditional queso with jalapeños, but still has a nice bite to it thanks to the chopped dill pickles. Yum!

High up on my “most addictive foods” list is chips and queso.

There’s something about dipping crunchy tortilla chips in a creamy, cheesy dip that keeps me going back for more.

While you certainly can melt Velveeta cheese or used ready-made queso in a can, making your own is extremely easy – and budget-friendly.

And although this is far from a health food, it doesn’t contain some of the more questionable ingredients and preservatives that you might want to avoid in your diet.

Why Pickles?

A sour, briny or spicy ingredient is the perfect contrasting flavor in a creamy cheese-based dip.

Think queso and pickled jalapeños, Rotel dip or pretty much any queso dip served as an appetizer in a restaurant.

Pickles are a delicious choice, adding little bursts of flavor that aren’t spicy (if you’re not keen on jalapeño peppers). 

What You’ll Need To Make Dill Pickle Queso

The ingredient list is pretty short and basic, making this an inexpensive recipe:

• Cheddar cheese: Shred your own cheese from a block of cheddar to save money and avoid the added caking agents 
• Butter: Unsalted is best
• Evaporated milk: This is an inexpensive grocery item. You can substitute half and half or heavy cream.
• Corn starch
• Dill pickles: You’ll want to chop the pickles into small pieces. Use your favorite dills. If you’re really a pickle fan, feel free to add more than the suggested 1/2 cup.

The Perfect App Or Game-Day Snack

This queso is perfect for a football-watching party or any gathering where snacks are served. Serve with tortilla chips and keep warm in a small slow cooker set to “warm”.

It’s also a great starter for a Tex-Mex meal such as:

• Chicken fajita bake
• Mexican ground beef skillet
• Ground turkey tacos
• Mini enchilada stacks

Continue to Content

Dill Pickle Queso

Yield: 2 cups of dip

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Pickle lovers: Feel free to add more chopped dill pickles than the suggested 1/2 cup.

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Ingredients

• 12 ounce can evaporated milk
• 2 tablespoons butter
• 1 1/2 cups shredded cheddar cheese
• 3 teaspoons cornstarch
• 1 teaspoon garlic powder
• 1/2 cup chopped dill pickles
• 1 tablespoon pickle juice from jar of pickles

Instructions

1. Heat evaporated milk and butter in a small saucepan over medium-high heat, until it comes to a simmer.
2. In a bowl, toss cheddar cheese with cornstarch until cheese is coated.
3. Add cheese to simmering milk. Stir until cheese melts and sauce thickens, about 1 minute. Stir in garlic powder, dill pickles, and dill pickle juice. Remove from heat and set aside. Serve warm with tortilla chips.

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