Queso Fondue Is The Perfect Party Dip

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Chips and queso rule – at least in my opinion. This Queso Fondue takes queso up a couple of notches and it’s the perfect dip for your next party.

I’m a fondue lover. I guess it’s because I’m a child of the 70s. Fondue parties were all the rage when I was a little girl and I’m glad that they never seem to go out of style.

What is Fondue?

Fondue is a melted cheese served in a communal pot – no double dipping, please. The lines seem to blur when it comes to the origination of fondue.

Cheese Fondue has been the Swiss national dish forever it seems. It’s been said that fondue originates somewhere along the French-Swiss border. I can’t fit it all in here, but if you are interested, you can find so much more about the history of fondue.

Maybe my love of fondue goes back to the fact that I’m 22% Scandinavian. I’ve always been a cheese lover and melted cheese is even better.

Queso Fondue

Queso Fondue is basically a fancy name for queso dip. It’s a little thicker than the queso served in my neighborhood Mexican restaurant. If you like a thicker dip, this Queso Fondue will be right up your alley.

Dippers for Queso Fondue

Tortilla chips (hold the salt, please) are my favorites. You could also use crackers or cornbread. My aunt Jean’s cornbread sticks would pair perfectly with Queso Fondue.

Fondue Pot

Once upon a time, I had a fondue pot. It was so cute until it disappeared. I’ve either loaned it out and it was never returned. Or, I’ve hidden it from myself. Either scenario is extremely possible.

These days, I just use one of my smaller crock pots to serve this dip. After making the fondue, I turn it on warm and give it a little stir every once in a while.

If you’re hosting a fondue party, I have a few recommendations below.

Let’s Make Queso Fondue

Toss shredded Monterey Jack cheese with 1 Tablespoon all-purpose flour. Set aside. Tossing the cheese with flour will keep the cheese silky smooth and improves the viscosity of the fondue. So don’t skip this step.

Note: Shred the Monterey cheese yourself. Freshly grated cheese doesn’t contain added preservatives and chemicals. 

In a medium saucepan, melt butter. Add diced onion and cook over low heat until the onion is transparent.

Stir in 1/3 cup of the half-and-half (See note below) Gradually add the cheese mixture, a little at a time, stirring constantly until cheese is melted. 

Stir in chili peppers, roasted sweet peppers, and seasonings.

Transfer to a fondue pot or a slow cooker. Keep warm.

If Fondue is Too Thick

I always start with 1/3 cup half-and-half and once the cheese is added, it gets too thick. So, I add a Tablespoon of half-and-half at a time until I reach the perfect consistency. That’s why the recipe calls for 1/3 to 1/2 cup half-and-half. 

If the fondue gets too thin, add additional shredded cheese until you get the proper consistency. I like this queso on the thick side. 

How to Reheat Queso

You can store leftover queso in the fridge. When it’s time to reheat you may be tempted to place it in the microwave and hit one minute. Don’t. It may separate and look like oil with little globs of cheese throughout – not appetizing at all.

A cheese sauce separates when it is heated too quickly and uneven. Reheat the cheese sauce in the top of a double boiler (or a heatproof bowl placed over a small saucepan of simmering water.)

Add a splash of half-and-half before adding the queso to the bowl. Stir constantly until heated through. 

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