Tangy Dill Pickle Queso

Snack time around here gets pretty interesting. My kids will eat pickles straight from the jar, and my husband practically lives on queso during football season. So when I stumbled across dill pickle queso at a friend’s party last month, I knew I had found something special.

The combination sounds weird, I’ll admit. But trust me on this one. The tangy pickle flavor mixed with creamy, melted cheese creates this addictive dip that disappears faster than I can make it. I’ve served it at three different gatherings now, and people always ask for the recipe.

The best part? It takes about ten minutes to throw together. I keep the ingredients on hand because you never know when you’ll need an easy appetizer. Whether it’s game day, a last-minute get-together, or just a Tuesday night when regular snacks won’t cut it, this dip saves the day.

What Kind of Cheddar Cheese Should I Use?

For the best melting queso, I recommend using a good quality sharp cheddar that you shred yourself rather than pre-shredded cheese. Pre-shredded cheese has anti-caking agents that can make your queso grainy instead of smooth and creamy. Sharp cheddar gives you that classic cheese flavor that pairs perfectly with the tangy dill pickles, but mild or medium cheddar will work too if that’s what you prefer. If you want to mix things up, you can even combine cheddar with a bit of Monterey Jack or white American cheese for extra creaminess.

Options for Substitutions

This tangy queso is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Evaporated milk: If you don’t have evaporated milk, you can use whole milk or heavy cream instead. Just use a bit less (about 3/4 cup) since regular milk is thinner, and the queso might take a little longer to thicken up.
• Cheddar cheese: While cheddar gives the best flavor for this recipe, you can mix in some Monterey Jack, Colby, or even pepper jack for extra heat. Just stick with good melting cheeses and avoid pre-shredded if possible – it doesn’t melt as smoothly.
• Cornstarch: No cornstarch? Use 1 tablespoon of all-purpose flour instead. Mix it with a little cold milk before adding to prevent lumps.
• Dill pickles: You can use any type of pickles you like – sweet pickles, bread and butter pickles, or even pickled jalapeños for a spicy twist. Just adjust the amount based on how strong the pickle flavor is.
• Pickle juice: This is really what makes the queso special, so I wouldn’t skip it. But if you must, try a splash of white vinegar with a pinch of dill – though it won’t be quite the same.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dill pickle queso is adding the cheese too quickly or over high heat, which causes it to seize up and become grainy instead of smooth – keep your heat on medium-low and add the cheese gradually while stirring constantly.

Another common error is forgetting to toss the shredded cheese with cornstarch before adding it to the milk mixture, which helps prevent clumping and creates that perfect creamy texture you’re after.

Don’t dump all the pickle juice in at once either, as too much liquid can make your queso thin and watery – start with half the amount and taste as you go.

Finally, resist the urge to keep reheating leftover queso on high heat, as this will cause it to separate and become oily instead of maintaining that silky consistency.

What to Serve With Dill Pickle Queso?

This tangy, creamy queso is perfect for dipping tortilla chips, but don’t stop there – it’s also amazing with soft pretzels or even crispy french fries. I love serving it at parties alongside some spicy jalapeño poppers or buffalo chicken dip for the ultimate game day spread. You can also drizzle it over loaded nachos with ground beef, black beans, and fresh tomatoes, or use it as a sauce for quesadillas and tacos. For something a little different, try dipping fresh vegetables like bell pepper strips or celery sticks – the pickle flavor pairs surprisingly well with crunchy veggies.

Storage Instructions

Refrigerate: This dill pickle queso keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get even better after sitting overnight, so don’t worry if you have leftovers! Just give it a good stir before serving since it might separate a little.

Freeze: You can freeze this queso for up to 3 months, though the texture might change slightly when thawed. Pour it into freezer-safe containers or ice cube trays for easy portion control. The pickle flavor stays strong, which is great for future snack attacks!

Warm Up: To bring your queso back to life, warm it gently on the stovetop over low heat while stirring constantly. You can also microwave it in 30-second intervals, stirring between each round. Add a splash of milk or pickle juice if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 35-45 g
• Fat: 65-75 g
• Carbohydrates: 40-50 g

Ingredients

• 1 can (12 oz) evaporated milk
• 2 tbsp butter
• 1 1/2 cups cheddar cheese, shredded
• 3 tsp cornstarch
• 1 tsp garlic powder
• 1/2 cup dill pickles, chopped
• 1 tbsp pickle liquid from pickles

Step 1: Heat Milk and Butter

• 1 can (12 oz) evaporated milk
• 2 tbsp butter

Pour the can of evaporated milk and add the butter to a small saucepan.

Heat the mixture over medium-high heat, stirring occasionally, until it comes to a gentle simmer.

Be careful not to let the milk boil over.

Step 2: Coat Cheese with Cornstarch

• 1 1/2 cups cheddar cheese, shredded
• 3 tsp cornstarch

While the milk and butter are heating, place the shredded cheddar cheese in a bowl.

Sprinkle the cornstarch over the cheese and toss until all the cheese is evenly coated.

This helps the cheese melt smoothly and thickens the sauce.

Step 3: Make the Cheese Sauce

• cheddar cheese coated with cornstarch from Step 2

Once the milk and butter mixture is simmering, add the cornstarch-coated cheddar cheese (from Step 2) to the saucepan.

Stir constantly until the cheese melts and the sauce thickens, about 1 minute.

I always make sure to stir vigorously at this stage to ensure a super smooth sauce.

Step 4: Finish and Serve

• 1 tsp garlic powder
• 1/2 cup dill pickles, chopped
• 1 tbsp pickle liquid from pickles

Once the cheese has fully melted and the sauce is thickened, stir in the garlic powder, chopped dill pickles, and pickle liquid.

Mix thoroughly, then remove the saucepan from the heat.

Serve the cheese sauce warm with your favorite tortilla chips.

Tangy Dill Pickle Queso

Delicious Tangy Dill Pickle Queso recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

• 1 can (12 oz) evaporated milk
• 2 tbsp butter
• 1 1/2 cups cheddar cheese, shredded
• 3 tsp cornstarch
• 1 tsp garlic powder
• 1/2 cup dill pickles, chopped
• 1 tbsp pickle liquid from pickles

Instructions

 

• Pour the can of evaporated milk and add the butter to a small saucepan. Heat the mixture over medium-high heat, stirring occasionally, until it comes to a gentle simmer. Be careful not to let the milk boil over.
• While the milk and butter are heating, place the shredded cheddar cheese in a bowl. Sprinkle the cornstarch over the cheese and toss until all the cheese is evenly coated. This helps the cheese melt smoothly and thickens the sauce.
• Once the milk and butter mixture is simmering, add the cornstarch-coated cheddar cheese (from Step 2) to the saucepan. Stir constantly until the cheese melts and the sauce thickens, about 1 minute. I always make sure to stir vigorously at this stage to ensure a super smooth sauce.
• Once the cheese has fully melted and the sauce is thickened, stir in the garlic powder, chopped dill pickles, and pickle liquid. Mix thoroughly, then remove the saucepan from the heat. Serve the cheese sauce warm with your favorite tortilla chips.