This Dairy-Free Queso Dip is rich and creamy, without traditional cheese, and full of flavorful bacon and peppers. Make this in under 30 minutes as a tasty dip for Game Day, Cinco de Mayo, backyard barbecues, and any gathering!
We loooooove queso. If you are a cheese lover, We'm guessing you love queso dip too.
But if you're also dairy-free like me, you don't have to miss out on the rich, cheesy dip we love so much. You can make your own dairy-free queso dip at home, thanks to the many different dairy-free and vegan cheese alternatives available at the store!
What is queso?
Queso is a cheesy dip often found in most Mexican restaurants in the United States. It's usually classified as Tex Mex cuisine, as it's associated with Texas and often described as an American dish using Mexican ingredients and flavors.
The first published recipe of queso dip was actually in an 1896 issue of a magazine called The Land of Sunshine. It was listed under Mexican food, and reportedly was more chile-focused than cheese-focused as we tend to think of queso today.
Traditional queso dip that you find in Mexican restaurants is usually made with white American cheese. This recipe takes the classic ingredients and bumps up the flavor with bacon, and uses dairy-free cheese instead of regular cheese.
Kitchen tools and equipment
For this recipe, you simply need a few basic kitchen tools:
Cutting board and knife – You'll need a sturdy cutting board and sharp knife.
Large pot – We use the Dutch oven to make this queso. You can use any large heavy bottom pot that heats evenly.
Spatula or wooden spoon- You'll need a heatproof silicone spatula or a large wooden spoon to sauté the ingredients and stir the cheese in.
Ingredients to make dairy free queso
Bacon – Chop up four slices of bacon. This builds the flavor foundation of this queso!
Onion – Dice the onion quite finely unless you like larger chunks of onion in your dip.
Dairy-free cheeses – The recipe calls for 8 ounces of dairy-free Mexican cheese and equal amounts of dairy-free Mozzarella cheese and dairy-free cheddar cheese. You can mix and match cheeses to suit your taste preference, and based on what you can find in the dairy-free section.
Bell peppers – You can use any colored bell peppers you like for this recipe. We love using three different colors – red, yellow, and green bell peppers – to add depth of flavor and even more color to this queso.
Tomatoes – You'll need a can of diced tomatoes in their juices – do not drain before adding them to the queso.
Chiles – The recipe calls for a small can of diced chiles, but you can always add more or less, depending on the heat level you prefer.
Optional: jalapeno, cilantro, lime – Feel free to top the queso with any of these optional ingredients. You can also add more spices like paprika, chili powder, cumin, or oregano. Remember to taste as you cook, and adjust as needed.
Step-by-step instructions:
How to make dairy free queso
START WITH BACON – In a Dutch oven or other large pot over medium-high heat, sauté the bacon pieces until fully cooked and to your preferred level of crispiness.
Remove and transfer to a paper towel-lined plate; set aside.
SAUTE THE AROMATICS – Drain all but about 1 tablespoon of the bacon grease from the pot. Add the onions and sauté for 1 to 2 minutes, simply until soft, translucent, and fragrant.
Then, add all three of the chopped bell peppers and sauté for 2 to 3 minutes, simply until the peppers are soft.
Pour in the can of tomatoes with their juices, and the can of green chiles.
Add the dairy-free cheeses, and stir regularly until the queso is smooth.
Top with bacon and any additional optional toppings you like, such as sliced jalapeno, chopped cilantro, dairy free sour cream, or additional chopped tomatoes.
Recipe FAQs
Use leftover queso to make a soup! Simply add leftover queso dip along with some chicken broth or vegetable broth, and either simmer together in a large pot on the stove or mix together and heat up in the microwave.
What's the best way to store queso?Store in an airtight container in the refrigerator for up to 3 or 4 days.
Can We freeze queso?Surprisingly, yes! Most foods that contain dairy are not great for freezing, but this dairy-free queso dip can freeze well and reheat well if you follow these instructions:
1. Allow the queso to cool completely.
2. Divide queso into small, airtight, freezer-safe containers. Leave about an inch or so of room above the queso, as food tends to expand in the freezer.
3. Freeze for up to one month.
4. To reheat: transfer the container to the refrigerator and allow to thaw in the fridge overnight. Pour into a skillet to reheat over medium heat. Serve.
What to serve with dairy free queso dip
This rich and creamy dairy-free queso dip is absolutely tasty when served with any of the following:
- Tortilla chips
- Nacho cheese chips (like Doritos)
- Raw vegetables, like carrots, broccoli, cauliflower, sliced peppers, mushrooms
- Pretzel bites
- Baked potato wedges
- Air fryer broccoli
More Tex-Mex recipes to try
- Chorizo Breakfast Burritos
- Sheet Pan Tex Mex Vegetarian Nachos
- Soft-Shell Shrimp Tacos
- Sheet Pan Chicken Fajitas
Creamy Dairy-Free Queso Dip
By Marlynn Schotland Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 6 servings This dairy-free queso dip is creamy, flavorful, and perfect for Game Day gatherings, Cinco de Mayo, and summer backyard BBQs!Equipment
- Dutch Oven or saucepan
Ingredients
- 4 slices bacon, chopped
- ½ cup finely diced onions
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 8 ounces dairy-free Mexican style shredded "cheese"
- 4 ounces dairy-free cheddar-style shredded "cheese"
- 4 ounces dairy-free Mozzarella-style shredded "cheese"
- 1 can (14 ounces) diced tomatoes, do not drain
- 1 can diced chiles
OPTIONAL
- sliced jalapeno
- chopped cilantro
Instructions
- In a Dutch oven or other large pot over medium-high heat, sauté the bacon pieces until fully cooked and to your preferred level of crispiness. Remove and transfer to a paper towel-lined plate; set aside.
- Drain all but about 1 tablespoon of the bacon grease from the pot. Add the onions and sauté for 1 to 2 minutes, simply until soft, translucent, and fragrant.
- Add all three of the chopped bell peppers and sauté for 2 to 3 minutes, simply until the peppers are soft. Pour in the can of tomatoes with their juices, and the can of green chiles, stir.
- Add the cheese, and stir regularly until the queso is smooth.
- Top with bacon and any additional optional toppings you like, such as sliced jalapeno, chopped cilantro, dairy free sour cream, or additional chopped tomatoes.
Notes
Dairy-free cheeses: The favorite types of dairy-free "cheese" to use in this queso dip are Violife Mexican cheese (you can use this vegan Colby Jack cheese instead), Follow Your Hear vegan cheddar cheese, and this vegan Mozarella cheese. Storage: Allow to cool completely then store in an airtight container in the refrigerator for up to three days.Nutrition
Calories: 218 kcal, Carbohydrates: 18 g, Protein: 5 g, Fat: 14 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 10 mg, Sodium: 650 mg, Potassium: 317 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 844 IU, Vitamin C: 92 mg, Calcium: 64 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.
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