This queso fresco dip with sour cream takes just minutes to prepare, but packs a big punch of flavor! Cool and creamy sour cream, fresh cilantro, crumbled queso fresco and a few Mexican spices are all you need to make this easy queso fresco dip!
Queso Fresco Dip
Who doesn’t love chips and dip? I feel like a broken record but I’ll say it again – I can eat chips and dip for breakfast, lunch and dinner!
They’re so easy to put together yet taste so yummy.
I especially love sour cream dips like homemade Dill Dip. Plus, it makes eating raw veggies so easy!
I love hot dip and I love cold dip, but today I’ve got a chilled queso fresco dip for the summer.
It’s easy to transport if you’re going to a party with minimal prep and cleanup.
Queso fresco is a mild, crumbly cheese with a milky flavor. I love it crumbled over tacos which is exactly what this dip reminds me of.
Fresh cilantro is an absolute must for flavor. It really perks up all the flavors of the dip.
Bringing it all together are some dry pantry staple seasonings – cumin, garlic and onion.
If you want more flavor, you can certainly add more than is listed in the recipe. However, I recommend waiting until after the dip has had a chance to chill.
You can eat this dip right away if you want, but the flavors intensify in the refrigerator where they have a chance to mingle and bloom.
The beauty of dips is that they’re so easy to customize to your taste buds!
This dip is perfectly tasty without any heat, but we love things spicy around here so I recommending adding some chile. The sour cream will keep things cool.
If you want to make it spicy, add a few dashes of cayenne pepper or your favorite hot sauce.
We currently love this pepper plant sauce so much that my husband buys it by the half gallon. 😂
I love using my homemade Guajillo Chile Salsa since it gives it a smoky flavor as well.
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Rilla
Saturday 3rd of June 2023
I made up two batches of this, one following the recipe exactly and the other without the cilantro (I personally don't like it) and following the rest of the recipe but adding a heaping tablespoon of Aji Amarillo paste and a couple pinches of turmeric. The original recipe is tasty and (I expect) will go over well with my family and the second batch reminds me a great deal of Peruvian Huacaina sauce - which will go over well for me and the rest of my family. Interestingly, the first batch came out thinner than the second and I may thin the second a bit with a dash of cream.
Rebekah
Tuesday 6th of June 2023
Thanks so much for sharing your variations! It sounds delicious!
Vanessa
Wednesday 12th of June 2019
I noticed on the tacos the dip looks thinner and I’m thinking I should have used Mexican sour cream instead of regular! But this dip is great! Using it for potato tacos tomorrow 😋 Thank you so much for sharing!
BobbyA
Sunday 26th of March 2023
@Jennifer, Not really. It was runny when we made it as well. Suspect a more firm sour cream like Daisy vs Breakstone would do better. Perhaps draining it like yogurt would help. Also don't over process, graininess just gets finer, bigger crumbles are better.
Jennifer
Monday 27th of April 2020
Pretty sure sour cream is sour cream wherever you go. Honestly, it probably was because the tacos were hot so it kind of melted a bit, or you could always add a splash of milk to thin it out too, I'm sure.
Jeff the Chef
Sunday 15th of July 2018
I bought some Queso Fresco, and I wasn't sure how to use the rest of it up. (I don't have tacos all that often.) I wish I had seen this back then! But I'll keep in mind for next time.