Creamy Dill Pickle Queso
This isn’t your average cheese dip—it’s a bold twist on a comfort classic. Creamy Dill Pickle Queso combines the rich, velvety smoothness of melted cheddar with the unmistakable tang of dill pickles and a splash of briny pickle juice.
The result is a flavor explosion: sharp, creamy, savory, and refreshingly zippy all at once. Perfect for adventurous snackers and pickle lovers alike, this dip is as craveable as it is unexpected.
Whether you serve it at game night, a backyard party, or simply as a treat for yourself, it’s guaranteed to surprise and satisfy with every scoop.
Why People Will Love The Creamy Dill Pickle Queso:
Bold, unexpected flavor – The tangy bite of dill pickles paired with creamy cheddar cheese creates a unique contrast that’s both refreshing and indulgent.
Perfect balance of creamy and zesty – Rich evaporated milk and butter form a smooth, velvety base, while the pickle brine adds acidity that cuts through the richness beautifully.
Crave-worthy texture – Tossing the cheese with cornstarch ensures a perfectly thick, dippable consistency that clings to chips, pretzels, and veggies alike.
Crowd-pleasing and conversation-starting – It’s not just a dip—it’s a flavor experience. Surprising, memorable, and sure to get people talking at any gathering.
Quick, simple, and satisfying – Made in minutes with pantry staples and one saucepan, this recipe delivers gourmet-level flavor with minimal effort.
Key Ingredients:
Sharp cheddar cheese – The bold heart of the queso. Its rich, tangy flavor melts beautifully, creating a creamy base with just the right punch to complement the pickles.
Evaporated milk – This pantry staple gives the queso its silky, luscious texture without the heaviness of cream, making it smooth and pourable without being greasy.
Dill pickles – The star ingredient that sets this dip apart. Their crisp acidity, subtle sweetness, and signature dill flavor bring unexpected brightness to the richness of the cheese.
Pickle brine – Not just a byproduct—the brine intensifies the tangy edge of the dip, adding depth, saltiness, and a layer of flavor that brings the whole dish together.
Garlic powder – A quiet but essential background note. It deepens the savory profile and balances the sharpness of the cheddar and pickles.
Expert Tips:
Use cold cheese and toss it thoroughly in cornstarch
Shredded cheese melts best when it’s cold. Coating it evenly in cornstarch ensures the sauce thickens smoothly and prevents the queso from becoming oily or gritty.
Simmer, don’t boil
When heating the evaporated milk and butter, keep the heat at a gentle simmer. Boiling can cause the dairy to separate and the cheese to curdle—low and slow is key to silky queso.
Choose quality pickles with a strong dill profile
Not all pickles are created equal. For bold flavor, use refrigerated pickles or deli-style varieties with real garlic and dill—not overly sweet or generic shelf-stable brands.
Add the pickle juice last and taste as you go
Pickle brine varies in saltiness and intensity. Stir it in gradually to balance the flavor without overwhelming the dip or making it too thin.
Keep it warm for the best consistency
This queso thickens as it cools. If serving over time (like at a party), keep it on low heat in a mini slow cooker or double boiler to maintain its smooth, dippable texture.
Creamy Dill Pickle Queso
Ingredients
1 can (12 ounces) evaporated milk
2 tablespoons unsalted butter
1½ cups sharp cheddar cheese, shredded
3 teaspoons cornstarch
1 teaspoon garlic powder
½ cup dill pickles, finely chopped
1 tablespoon pickle brine (from the pickle jar)
Instructions
Heat the base:
In a small saucepan over medium-high heat, combine the evaporated milk and butter. Stir occasionally and bring the mixture to a gentle simmer.
Coat the cheese:
In a mixing bowl, toss the shredded cheddar cheese with cornstarch until fully coated. This step helps the queso thicken evenly and stay creamy.
Melt the cheese into the sauce:
Slowly add the cheese mixture to the simmering milk, stirring constantly. Continue to stir until the cheese is melted and the sauce becomes thick and smooth—this should take about 1 minute.
Add the flavor boosters:
Stir in the garlic powder, chopped dill pickles, and pickle juice. Mix well until the ingredients are fully incorporated and the queso is heated through.
Serve warm:
Remove the pan from heat and serve the queso immediately while hot and melty. Enjoy with tortilla chips, soft pretzels, or crunchy vegetables for a bold, tangy dip everyone will love.
Important Notes When Making Creamy Dill Pickle Queso:
Shred your own cheese for best meltability
Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting. Freshly shredded sharp cheddar melts more evenly and creates a creamier, more luxurious texture.
Cornstarch isn’t just a thickener—it’s a stabilizer
It helps bind the cheese to the liquid, preventing clumps and separating oils. Skipping it may result in a grainy or broken dip.
Balance is everything with pickles and brine
Pickles add crunch and brightness, while the brine sharpens the overall flavor. Too much brine can overpower the queso, so add it gradually and taste as you go.
Serve immediately or keep it warm
This dip is best enjoyed hot and fresh. As it cools, it can thicken or become less smooth. Use a warming dish or mini crockpot if serving over time.
Flavor intensifies as it sits
If made slightly ahead, the garlic and dill flavors will deepen as the queso rests. Stir gently before serving to reincorporate any separation.
How To Enjoy Creamy Dill Pickle Queso After Cooking
Serve it warm and fresh:
This queso is at its best when hot and melty, right off the stove. Transfer it immediately to a serving bowl or a small fondue pot to keep it warm throughout your gathering.
Pair it with the right dippers:
Classic tortilla chips are perfect for scooping, but don’t stop there—soft pretzels, toasted baguette slices, pita chips, waffle fries, or even crisp vegetables like celery, cucumbers, or bell peppers all work beautifully.
Make it the star of a snack board:
Pour the queso into a bowl and build a dill-themed snack board around it. Think pickle spears, sliced cheeses, cured meats, and a variety of crunchy snacks for a fun, shareable centerpiece.
Use it as a topping:
Drizzle it over hot dogs, burgers, baked potatoes, nachos, or even roasted vegetables. It adds a creamy, tangy twist that takes everyday meals to the next level.
Stir into pasta or mac & cheese:
Got leftovers? Thin the queso with a splash of milk and toss it with warm pasta for an unexpectedly delicious, tangy mac & cheese variation.
Storage and reheating:
Store any leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently over low heat, adding a splash of milk or pickle brine to restore its creamy texture.
Nutrition Information
For a 2-tablespoon serving of Creamy Dill Pickle Queso:
Calories: 85 kcal | Total Fat: 6.7 g | Saturated Fat: 4.0 g | Monounsaturated Fat: 1.8 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 20 mg | Sodium: 230–280 mg (depending on pickle brine and cheese) | Total Carbohydrates: 3.1 g | Dietary Fiber: 0.2 g | Sugars: 2.3 g | Protein: 4.6 g
Frequently Asked Questions:
Can I use pre-shredded cheese for this recipe?
Yes, but it’s not ideal. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For the creamiest texture, freshly shred sharp cheddar from a block.
What kind of pickles work best in this queso?
Use dill pickles with a bold, tangy flavor. Refrigerated or deli-style pickles often have a fresher, more pronounced taste than shelf-stable varieties. Avoid sweet pickles—they’ll throw off the savory balance.
Can I make this queso ahead of time?
Yes. You can prepare the queso up to a day in advance. Store it in an airtight container in the fridge and reheat gently over low heat, adding a splash of milk or pickle brine to restore its creamy consistency.
How do I keep the queso smooth while serving?
Queso thickens as it cools. To keep it smooth and dippable, serve it in a small slow cooker or a fondue pot set to low heat. Stir occasionally to maintain texture.
Can I make this recipe vegetarian or gluten-free?
It’s naturally gluten-free (just double-check your pickle brand and cornstarch), and it’s already vegetarian-friendly as written. To make it vegan, you’d need to use plant-based cheese, non-dairy butter, and evaporated coconut or oat milk.
Why do I need to toss the shredded cheese in cornstarch before adding it to the sauce?
Tossing the cheese with cornstarch helps thicken the queso and prevents the cheese from clumping or becoming greasy. It ensures a smooth, creamy texture that holds together beautifully.
Can I substitute another type of cheese instead of sharp cheddar?
Yes, but choose cheeses that melt well. Monterey Jack, Colby, or mild cheddar work too. Avoid aged or hard cheeses like Parmesan, which don’t melt smoothly and can affect the texture.
How do I avoid my queso becoming grainy or separated?
Keep the heat moderate and avoid boiling once the cheese is added. Add the cheese slowly, stirring constantly, and remove from heat as soon as it’s fully melted and smooth.
When should I add the pickle juice and chopped pickles?
Add them after the cheese is fully melted. This preserves their bright flavor and prevents the pickles from overcooking, which can make them mushy or dull the tanginess.
What’s the best way to reheat leftover queso without it breaking?
Reheat gently on low heat, stirring frequently. Add a small splash of milk or pickle brine to loosen the consistency and help it return to its creamy, dippable state.