Roasted Broccoli and Cheddar Queso

Broccoli and Cheddar Queso - A quick and delicious homemade queso dip with roasted broccoli and cheddar cheese. Served with toasty bread or thick chips.

There is a very fine line between some soups and some dips. Sometimes I like to walk that line and sometimes I like to dance back and forth across it, creating dishes that you’ll want to dip bread in or chips in or eat with a freakin’ spoon.

The only reason this Broccoli and Cheddar Queso isn’t a soup is that it’s just too thick. You couldn’t eat a bowl of it by yourself or at least you shouldn’t eat a bowl of it by yourself. So we’ll call it a dip and proceed.

Roasted Broccoli Queso

A quick and delicious homemade queso dip with roasted broccoli and cheddar cheese. Served with toasty bread or thick chips.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizers, Dips, Side Dishes, Snack Time
Cuisine American, Tex-Mex
Servings 6 Servings
Yield About 4 cups queso.


  • 2 cups chopped broccoli roasted
  • ¼ large white onion grated
  • 1 4-ounce can diced green chiles
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups warm milk
  • 8 ounces cheddar cheese grated
  • Salt and pepper
  • Olive oil for broccoli
  • Crusty bread or chips for dipping


  • Preheat oven to 350 degrees Fahrenheit. Chop broccoli into big florets, drizzle with olive oil and sprinkle lightly with kosher salt and pepper. Bake broccoli for 20 minutes, stirring ever 8-10 minutes.
  • In a medium pot, melt butter over medium heat. Then add onions and peppers and cook until onions are soft, about 5 minutes.
  • Whisk in flour into the onions to form a light roux. Cook for a minute or two to cook out flour taste.
  • Whisk in warm milk slowly. The mixture should thicken into a nice cream sauce.
  • Add grated cheese and stir until melted. Reduce heat to low and keep warm.
  • When broccoli is done roasting, cut into very small florets. Then fold broccoli into the cheese sauce.
  • Season queso with salt and pepper.
  • Serve queso immediately with crusty bread or tortilla chips.


Serving: 1bowlCalories: 302kcalCarbohydrates: 11gProtein: 13gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 68mgSodium: 290mgPotassium: 262mgFiber: 1gSugar: 5gVitamin A: 936IUVitamin C: 27mgCalcium: 386mgIron: 1mg
Keyword Broccoli Cheddar, Homemade Queso, Roasted Broccoli

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Broccoli and Cheddar Queso

Roasted Broccoli

There are a bunch of ways to prepare broccoli and I prep the stuff differently depending on the dish. Sometimes I’ll steam it or blanch it, keeping it bright green and slightly crunchy. But for this Broccoli and Cheddar Queso, I wanted to intensify the broccoli flavor and also pull out as much moisture as possible. So I decided to roast it.

I just chopped my broccoli into florets and then drizzled them with olive oil and a pinch of salt and pepper.

raw broccoli for Broccoli and Cheddar Queso
The raw stuff.

Roast the florets for about 20 minutes at 350 degrees. Stir them a few times as they bake to make sure they don’t just burn on one side.

baked veg for Broccoli and Cheddar Queso
After twenty minutes or so.

When the broccoli is done roasting, let it cool so you can handle it and then chop it into smaller pieces. I like to use the natural breaks in the broccoli to chop it into tinier florets.

chopped for Broccoli and Cheddar Queso
More chopping.

This is ready to mix into the queso now! Luckily, while the broccoli is roasting you should be able to complete the queso.

The Queso

This Broccoli and Cheddar Queso starts with a really basic queso. Besides some milk and butter you just need some diced peppers, an onion, and lots of grated cheese!

basics for Broccoli and Cheddar Queso
The basics.

Add the butter to a medium pot over medium heat and once it’s melted, add in the onions and green peppers. Grating the onions helps them melt into the dip a bit so you don’t have any huge onion chunks. Not an essential step, but it’s a nice touch.

onions for Broccoli and Cheddar Queso
Grated is important.

Cook this until the onions soften, about five minutes. Then add the flour and whisk it into the onions and peppers, forming a roux.

Continue to cook this for another minute or two until the flour is a very light tan color. It will help cook some of the flour taste out of the roux.

roux for Broccoli and Cheddar Queso
Don’t be rouxed.

Then slowly whisk in the warm milk and it should thicken immediately.

Once all your milk is whisked in, add in that cheese!

cheese for Broccoli and Cheddar Queso
Lots of cheese.

Once the cheese is melted your queso is basically done. Don’t forget to season it with salt and pepper.

sauce - Broccoli and Cheddar Queso
Finished sauce

Gently stir your broccoli into the queso and you’re ready to rock.

You could serve this with almost any bite-sized snack. It would be good with raw veggies like carrots, pita chips, tortilla chips, or little toasts.

I just toasted some bread and cut it into pieces for my version.

 Broccoli and Cheddar Queso from Macheesmo
On bread or just with a spoon.

Whether you call it a dip or a soup, it’s messy. And delicious.

I think I could even get a few broccoli haters I know to give this a shot.

Here are a few other great broccoli recipes!

8 Responses to “Roasted Broccoli and Cheddar Queso” Leave a comment

  1. How bad for you is this stuff? I eat so much cheese but I never really think about the consequences. For some reason this recipe makes cheddar look particularly decadent.

    1. I don’t really think cheese is that bad for unless you are putting away a bunch of it every day. I probably eat 2-4 ounces of cheese per day. If you are putting down a large pizza by yourself or eating this entire dip by yourself, then yes. That would not be advised. It’s all about moderation in my view.

    1. Are you by chance roasting it in your sulfur pit oven?


      Gosh… I have no idea on that one. Mixing it with cheese though will definitely cover up any sulfur flavors you might get… :)

  2. I got broccoli in the last CSA pickup of the year last night… Guess what I’m making for ladies’ night tonight!

    Also got a rutabaga and parsnips… so I’m trying your mashed root veg this week, too!

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