Copycat Tostitos Salsa con Queso Recipe

When you think of instant salsa for your tortilla chips dip, there is automatically one brand that comes to mind — Tostitos. In this recipe, we’ll be teaching you how to recreate this iconic and flavorful copycat Tostitos salsa con queso.

Don’t worry, this recipe is as simple as it can get. This absolutely well-loved dip from Tostitos is essentially the combination of a nacho cheese dip with a traditional salsa. Anyone can do this copycat Tostitos salsa con queso recipe anytime!

Copycat Tostitos Salsa con Queso Recipe

With the thick richness of cheese and tang of salsa, you get a burst of various flavors all in one with a slight tinge of spiciness added in. Without further ado, let’s dive right in and discover how to make this mouthwatering salsa that is perfect for Taco Tuesdays and picnics.

If you’re a cheese purist and prefer a pure cheese dip, you can learn to make a copycat Taco Bell Nacho cheese dip with us too!

Tip: If you want some more kick to your dip, don’t be afraid to add more cayenne pepper into it!
Copycat Tostitos Salsa con Queso Recipe

How To Make Copycat Tostito’s Salsa con Queso

The explosion of flavors from this salsa starts with the saltiness of the cheese and with the right blend of the chili.

Cook: 25 mins
Total: 25 mins


  • 3 tbsp vegetable oil
  • ¼ cup yellow onion, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup canned tomatoes, crushed
  • ¼ tsp cayenne pepper
  • tsp white sugar
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • ¼ cup all-purpose flour
  • ¾ cup milk, more as necessary
  • 1 cup Queso Blanco, grated
  • 1 cup American Cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated


  1. In a medium-sized saucepan, combine the oil, onion, pepper, tomatoes, cayenne, sugar, paprika and garlic powder. Saute briefly.
  2. Meanwhile, mix the flour and milk in a small bowl until combined. Slowly pour into the crockpot.
  3. Stir until the mixture becomes thick and smooth.
  4. Add the shredded cheeses, stirring to prevent sticking.
  5. Cook the sauce on low heat for 5 to 10 minutes, or until well blended. You may need to add more milk as necessary.
  6. Season to taste with salt and pepper. Adjust accordingly.
  7. Serve with tortilla chips.

Recipe Notes

The original dip is supposed to be quite creamy but this homemade version is a little chunkier with the canned tomatoes. Make this dip super smooth by pureeing the canned tomatoes first. As the sauce is made with real cheese, it will thicken as it cools, so you should serve it on a warming tray if you plan to take your time eating.


  • Sugar: 10g
  • :
  • Calcium: 1092mg
  • Calories: 2438kcal
  • Carbohydrates: 25g
  • Cholesterol: 114mg
  • Fat: 257g
  • Fiber: 3g
  • Iron: 3mg
  • Potassium: 491mg
  • Protein: 30g
  • Saturated Fat: 200g
  • Sodium: 2147mg
  • Vitamin A: 3539IU
  • Vitamin C: 5mg
Nutrition Disclaimer

Frequently Asked Questions

I would like some extra spice to this dip, what can I add?

Tostitos’ Salsa con Queso has a Medium spice level but this version is a little milder. The original dip includes jalapenos and chili peppers so you can chop those up finely and add them in for an extra kick.

How can I make this dip vegan/dairy-free?

A good vegan alternative is nutritional yeast, which is used in most vegan dishes to add a cheesy flavor. Replace the milk with some cashew milk, which is super thick, creamy and won’t overpower the other ingredients’ flavor.

Dip & Sauces Recipes


If you can't decide whether to get a cheese dip or salsa, this dip gives you the best of both worlds. It's a delicious accompaniment to your favorite chips and will leave you wanting more!
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  • Comment author avatar
    The paprika is really too much (maybe it was supposed to be 2 tsp instead of tbsp?). Also you can taste the flour. I would recommend using cornstarch instead (at 1/2 the amount used for flour), but if you use the flour i would saute it with the onion and oil (or butter) for 3 minutes or so to cook the flour taste out rather than adding it to the crockpot with milk.
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