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Emeril's Con Queso

Emeril's Con Queso

This simple, basic queso dip is a must for any South-of-the-border get-together.

  • Yield: 3 cups, serving 6 to 8


  • Tortilla chips, for serving
  • 1/4 teaspoon salt
  • 1 teaspoon ground white pepper
  • 3 tablespoons sour cream
  • 1 cup canned, chopped mild green chiles
  • 8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
  • 8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
  • 1 teaspoon minced garlic
  • 1 cup chopped seeded tomato, (optional)
  • 1 teaspoon Baby Bam
  • 1 cup chopped yellow onion
  • 2 tablespoons vegetable oil


  • Heat the vegetable oil in a medium saucepan over medium heat until hot, about 1 minute.
  • Add the onion and Baby Bam and cook, stirring, until soft, about 5 minutes.
  • Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.
  • Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.
  • Stir in the sour cream, white pepper, and salt and serve immediately with tortilla chips.