Queso Dip (Mexican Cheese Dip)

Why You’ll Love This Recipe

This Queso Dip is incredibly smooth, thanks to the combination of cheddar cheese, evaporated milk, and cornstarch. The result is a creamy, velvety dip that remains perfect even after cooling. Whether served as an appetizer, a side dish, or as a topping for nachos, this dip is versatile and can be adjusted to suit your taste. It’s a simple recipe, requiring just a few ingredients, but it delivers big flavors that will keep everyone coming back for more. Plus, it reheats beautifully, making it perfect for leftovers!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 cups (tightly packed) cheddar cheese, freshly shredded

• 1 tbsp cornflour / cornstarch

• 1/2 tbsp unsalted butter

• 1 large garlic clove, finely minced

• 1/4 small white onion, very finely chopped (~1/4 cup)

• 375g / 13 oz evaporated milk (1 can), not low fat

• 1 small tomato, finely diced (3/4 cup)

• 1/4 tsp each onion powder, garlic powder, cumin

• 113g / 4 oz can chopped green chile, fire roasted

• 1/4 cup coriander / cilantro, finely chopped

• 2 – 3 tbsp milk (any type, to loosen, as needed)

• Salt, to taste

Directions

1. Toss the cheese and cornstarch: Place the shredded cheddar cheese and cornstarch in a bowl, tossing to coat evenly.

2. Melt the butter: In a large saucepan or small pot, melt the butter over medium heat.

3. Sauté garlic and onion: Add the minced garlic and chopped onion to the pan, cooking for 3 minutes until the onion is translucent but not browned.

4. Add the tomato: Add the finely diced tomato (including juices) and cook for 2 minutes, until the tomato softens slightly.

5. Combine evaporated milk and cheese: Pour in the evaporated milk and add the shredded cheese to the pot. Stir until the cheese starts to melt, creating a smooth, silky sauce.

6. Add chiles and spices: Stir in the fire-roasted green chiles, onion powder, garlic powder, and cumin. Continue stirring until everything is well combined.

7. Season: Add salt to taste, adjusting based on the saltiness of your cheese. Stir in the chopped cilantro.

8. Adjust consistency: If needed, add 2-3 tbsp of milk to reach your desired consistency. The dip will thicken as it cools, so adjust as needed.

9. Serve: Remove from heat and serve warm or at room temperature. The dip will remain soft and scoopable even after it cools.

Servings and Timing

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

• Servings: This recipe makes about 2.5 cups of queso dip, which serves around 10 people.

Variations

• Cheese Options: While cheddar is the classic choice, you can mix things up by using a combination of cheddar and pepper jack for a little extra kick.

• Spicy Kick: If you like things spicy, add some finely chopped jalapeños or a pinch of cayenne pepper.

• Vegetarian: For a vegetarian version, leave out the fire-roasted green chiles and use bell peppers for a milder flavor.

• Extra Creamy: For an even creamier dip, add a bit more evaporated milk or a splash of heavy cream.

Storage/Reheating

• Storage: Store any leftover queso dip in an airtight container in the refrigerator for up to 5 days.

• Reheating: To reheat, simply microwave the dip in 30-second intervals, stirring in between, until warm. Add a little milk to adjust the consistency if it thickens too much. You can also reheat it on the stovetop over low heat, stirring constantly.

FAQs

1. Can I use pre-shredded cheese for this recipe?

It’s best to shred your own cheese, as pre-shredded cheese contains anti-clumping agents that can make the dip grainy. However, if you must use pre-shredded cheese, ensure it’s a high-quality variety.

2. What can I substitute for green chiles?

If you can’t find canned green chiles, fire-roasted bell peppers make a good substitute. You can also omit them entirely if you prefer a simpler flavor.

3. Can I make this dip ahead of time?

Yes, you can make the dip ahead of time and store it in the refrigerator. Just be sure to reheat it gently and add a little milk to adjust the consistency before serving.

4. How can I make this dip spicier?

To add more spice, incorporate some chopped jalapeños or a pinch of cayenne pepper to the dip. You can also use pepper jack cheese for a bit of heat.

5. Can I freeze queso dip?

Yes, you can freeze queso dip for up to 3 months. When reheating, it’s best to do so slowly on the stovetop or in the microwave, adding milk if necessary to adjust the texture.

6. What cheese works best for queso dip?

Cheddar is the best cheese for queso dip, but you can experiment with other good-melting cheeses like Colby or Gruyère. Avoid using cheeses like Tasty cheese, as it can turn greasy.

7. Can I make this dip vegan?

To make a vegan version, use dairy-free cheese and plant-based milk (like almond or oat milk). The texture may differ slightly, but it will still be delicious.

8. What if my queso dip is too thick?

If your dip becomes too thick, simply add a little milk or water and stir until it reaches your desired consistency.

9. Can I use regular milk instead of evaporated milk?

Evaporated milk gives the dip its rich and creamy texture, but if you don’t have it, you can use regular milk as a substitute. The dip may be a little thinner, so adjust the thickness with cornstarch or additional cheese.

10. How long does this dip stay good in the fridge?

This queso dip will stay good in the fridge for up to 5 days when stored in an airtight container.

Conclusion

This Queso Dip is a smooth, creamy, and flavorful dip that will be the star of your next gathering. Made with simple ingredients and easy to customize, it’s perfect for nachos, tacos, or just dipping chips. Whether you’re serving it for a party or enjoying it as a snack, this queso dip is sure to please everyone!