Lambsquarters Queso Dip (Two Easy Versions with Wild Greens)

If you’ve ever wondered how to use lambsquarters in a way that feels normal, familiar, and delicious, this is it.

Queso is one of my favorite “gateway” recipes for wild greens because:

• It’s forgiving
• It’s crowd-pleasing
• And it doesn’t taste “weird” or overly earthy

Version 1: Cheddar Lambsquarters Queso (Classic White Sauce Style)

This version starts with a simple roux and makes a smooth, creamy queso that reheats beautifully.

Ingredients

• 1 tablespoon butter

• 2 tablespoons all-purpose flour

• ¼ cup cream cheese, room temperature

• 1½ cups milk

• 2 cups cheddar or Monterey Jack cheese, shredded

• 1 teaspoon cumin

• 1 to 1½ cups cooked lambsquarters, chopped

• ⅓ cup salsa of choice

Instructions (Step-by-Step)

1. Make the roux
   In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.

2. Add cream cheese and seasoning
   Add the cream cheese and cumin. Stir until the cream cheese begins to melt into the roux.

3. Add the milk
   Slowly pour in the milk, whisking constantly to prevent lumps.

4. Thicken the sauce
   Bring the mixture to a gentle boil over medium heat, stirring often. Cook for 2–4 minutes until thickened and smooth.

5. Add the cheese
   Reduce heat to low. Add the shredded cheese a handful at a time, stirring until fully melted before adding more.

6. Stir in lambsquarters and salsa
   Remove from heat. Stir in the lambsquarters and salsa until well combined.

7. Serve
   Serve warm with tortilla chips. Top with extra salsa, chopped cilantro, or a dollop of sour cream if desired.

Storage & Reheating

• Store leftovers in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or in the microwave, stirring frequently.

Version 2: Velveeta Lambsquarters Queso (Ultra Creamy & Crowd-Pleaser)

This version is fast, foolproof, and perfect for parties.

Ingredients

• 16 oz Velveeta, cubed

• 1 cup grated cheddar or Monterey Jack cheese

• 1 to 1½ cups cooked lambsquarters, chopped

• ½ cup sour cream

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder

• ⅓ to ½ cup salsa of choice

Instructions (Step-by-Step)

1. Combine ingredients
   Add all ingredients except salsa to a saucepan.

2. Melt gently
   Heat over low to medium heat, stirring often, until completely melted and smooth.

3. Add salsa
   Stir in the salsa until fully combined.

4. Serve
   Remove from heat and serve warm with tortilla chips, sour cream, and extra salsa.

Storage & Reheating

• Store leftovers in the refrigerator.

• Reheat on the stove over low heat or in the microwave, stirring often.

Wild Green Substitutions (Use What You Can Forage)

This queso works beautifully with:

• Lambsquarters
• Mallow
• London rocket
• Amaranth greens
• Chickweed
• These greens are largely interchangeable in cooked recipes like dips, casseroles, and pasta dishes.

For Arizona Foragers

One of the biggest misconceptions about foraging is that you need land, a garden, or a rural lifestyle.

You don’t.

Many of Arizona’s best edible wild greens grow in neighborhoods, alleyways, vacant lots, and disturbed soils. Harvest when they’re abundant, freeze them, and use them all year in recipes like this one.

That’s real food resilience—no farm required.

SEO FAQ Section

What does lambsquarters taste like?
Lambsquarters has a mild, spinach-like flavor and blends easily into cheesy dishes.

Can I use frozen lambsquarters in queso?
Yes. Thaw completely and squeeze out excess moisture before using.

Can I substitute other wild greens?
Yes. Mallow, London rocket, amaranth, and chickweed all work well.

Is lambsquarters safe to eat?
Yes, when properly identified and harvested from clean areas.

Do wild greens change the texture of queso?
No. When chopped and cooked, they blend smoothly into the dip.

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