This Queso Dip is a copycat of the cheese dip sold in jars and served at your favourite Mexican restaurant. The miracle of this is that it’s silky smooth even when it cools – and reheats perfectly. Imagine the possibilities!
Why this is life changing
This Queso Dip recipe is for everyone out there who has attempted to make a Mexican cheese dip like what you get at Mexican restaurants and found it lacking. If you want the dip to be silky smooth like the stuff you get in jars in aisles (not fridge!) of grocery stores, then the recipes call for fake cheese – Velveeta or other processed cheeses.
Other recipes are made starting with a roux – butter & flour – which is used to make a béchamel sauce into which cheese is added. While this makes a terrific cheese sauce for pouring over vegetables, in lasagna, gratins etc, it doesn’t have that truly silky and rich texture of a cheese dip.
Some recipes call for real cheese and varying combinations of cream / sour cream / mayonnaise – but the problem with these is that when the dip cools down, the cheese congeals. It’s tasty – but you need to keep it warm. And it has a tendency to split when rewarmed.
The solution? Evaporated milk + cornflour/cornstarch + cheese = silky smooth rich cheese dip / sauce. Truly. It works. 🙂
Actually, I shared Nachos Cheese Dip a couple of years ago which is a simpler version of this dip. This Queso Dip is my copycat of the fake cheese dip I tried (Tostitos) and the ultra addictive dips served at Tex Mex restaurants in the States.
I even made my own corn chips using corn tortillas because I couldn’t find white corn chips, like you get in Mexican restaurants. And also because corn chips made using corn tortillas tastes so much more like corn than store bought.
Don’t make this Queso Dip when you’re home alone. I’m supposed to be on my Post Holiday Health Kick (I know, I know, you hear this every time I come back from holidays!!!) and it’s taken astronomical will power to hold back.
I’ve got 3 batches of this Mexican Cheese Dip in my fridge. I’m planning to offload them tomorrow. – Nagi x
PS Except maybe that one little jar. I might keep that for myself…..
PPS I realise that some people may raise their eyebrows at the name “Life Changing Queso Dip”, but for Queso Dip lovers, I deign to say this will be life changing!!!
Queso Dip recipe
Watch how to make it
Queso Dip (Mexican Cheese Dip) recipe video!
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Queso Dip (Mexican Cheese Dip)
Ingredients
- 2 1/2 cups (tightly packed) cheddar cheese, freshly shredded (Important – read Note 1)
- 1 tbsp cornflour / cornstarch
- 1/2 tbsp (10g) 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) (Note 2)
- 1/4 tsp each onion powder, garlic powder, cumin
- 113g /4 oz can chopped green chile, fire roasted (Subs Note 3)
- 1/4 cup coriander / cilantro , finely chopped
- 2 – 3 tbsp milk , any type (to loosen, as needed)
- Salt , to taste (cheese brands differ in saltiness, may not need)
Instructions
- Toss – Place cheese and cornflour in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- Sauté – Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
- Add evaporated milk and cheese. Stir, then add chiles and Spices.
- Melt – Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste – amount required depends on saltiness of cheese used – and stir through coriander.
- Adjust consistency – Stir in milk or water to adjust consistency (I use 2 tbsp) – the dip thickens when it cools, and milk can be added later to adjust to taste.
- Remove from heat. Serve warm or at room temperature – it will be soft and scoopable even when it cools.
- Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens. Freezes 3 months, fridge 5 days.
Recipe Notes:
Nutrition Information:
More dips for fellow snack monsters
Life of Dozer
That’s not a peeved look on his face, even though that’s what you might think. It’s a look of contentment and utter comfort in his very cozy sweatshirt. I’m sure of it. He’s not embarrassed. 😈
Very tasty recipe, thank you! For the folks in Australia – chedar cheese South Cape brand gives this dip the grainy look, still tastes wonderful tho!
I also used jar jalapenos replac gthe green chillie and works just fine.
That’s terrific to hear Flavia! Thanks for taking the time to let me know – N x
You are my hero! I needed this so bad moving from Texas to Australia! I would think this would be better for you as well. The highly processed fake cheese has all sorts of bad chemicals in it. Truly one of the blessings of moving here is that those sort of things in food are not allowed. Now trying to copy cat chile rellenos…. Such a pain making my favourite tex mex dishes here lol!
Are you happy with your move? I’m from the states too. Thinking about moving to Australia as well
I love hearing that Michael!! Thanks for letting me know you enjoyed it! N x
What is the shelf/fridge life approx.?
I’ve had it for a week and it was still great!
Nagi, first off– Yummm!! I followed this recipe as you gave it the only difference is I didn’t have evaporated milk but I had heavy Whipping Cream and it worked just as well also added a tsp. of chili powder and we loved it.
Thanks, for sharing.
I love hearing that Wendy!! Thanks for letting me know – N x ❤️
Do you think a “mexican” preshreded cheese blend would work well? Would off the block cheese work better?
Pre shredded will be just fine! 🙂 (Especially Mexican!)
I’m trying this today. I have a cheese bandit that’s 2 years old in my house. I’m making a double batch. He’s always asking for Mac & cheese and this way I’ll be ready and also enjoy queso for myself.Thank You !! A grateful Nannie
This is SO Good. I have been searching forever for a queso recipe. I’ve tried everything, spent way more money on ingredients, and never been happy with the outcome. But, this recipe is now my go to recipe and it’s adaptable for whatever you have on hand.
I actually skipped the onion/garlic sautéing (too lazy). I started with the evaporated milk let it warm up, then added the cheese in batches to melt (a 226g of Sargento Mexican Cheese blend worked great), and the spices/canned green chilies. I doubled the amount of spices, and it was perfect for my taste. I accidentally left out the cornstarch and had no problem with it thickening.
So glad I found this recipe, first batch coming up for guests in a little bit. But FIRST…a backatcha recommendation: don’t fry those homemade tortilla chips! Yes they come out golden brown and crispy but there is another way…and it’s healthier (if you care about such things): Put a flour tortilla on a cutting board, drizzle some olive oil on it, spread the oil all around the surface of the tortilla with the back of a spoon. Place another tortilla on top of the first one and line it up so the edges synch up. Press down on the top tortilla so the oil also coats its underside. Then use a pizza cutter or knife and cut the tortillas into triangle wedges and spread them oil side up on a cookie sheet. Bake in an oven preheated to 350 degrees for 10-12 minutes. Voila–great baked homemade tortilla chips that won’t crumble in your dip of choice!
thanks so much for that tip Jason!!
After reading this recipe, I thought that it would be fabulous as the sauce in macaroni and cheese with bread and a leafy salad. I’m drooling just thinking about it. Thanx!
Wow that is a great idea!
YES YES YES!!
Hi Nagi, yum yum yum loved it, thanks for a great recipe. This will be added to my New Years party menu.
Why did mine come out grainy? I did exactly what the recipe said but it didn’t work 😢 help!
Hi Darla! What kind of cheese did you use? Some tasty cheeses in Australia do come out grainy, I put a specific tip about this in the notes! 🙂 N xx
Great base recipe. Needs Chili Powder, 1 tsp minimum! For us heat lovers next time, I will probably add a little diced jalapeno.
Do it! Bring on the spice!
How could you make this in a slow cooker?
Not sure sorry 🙂
Hi Nagi 😃. Just came across your queso recipe and I’m wondering how long, once made, will it last stored in the refrigerator? Also, is corn flour the same as corn starch, as related to your queso recipe? I searched the internet about corn flour versus corn starch and the result said to use 1/2 the recipe amount if using corn starch instead of corn flour. Thank you!
Hi Jenny! I don’t actually know, but I’ve been eating it even one week after 🙂 Definitely no change in texture / flavour after reheating. Cornflour is cornstarch, same thing. I will update the recipe to make it clear! N x
I was really determined the make a nice queso dip from scratch. Found my way to your website, read through everything! Then I said to myself “there are less fortunate people who can’t just go to the store and get Tostitos queso dip”, so instead of making it, I will just stroll down to the store, but it and think of you every time I eat it.
-Keith
Ha!! I had to laugh!! However – I challenge you – new time you stroll to the store, instead of buying Tostitos, get the ingredients for this and see what you think. I am truly betting homemade comes out on top! 😂 N x
Great recipe! I’ve searched high and low for a queso dip that uses…queso. However, It wasn’t quite spicy enough for me, so I added a jalapeño to the garlic and onions, and put in some hatch chili powder and cayenne for some extra kick. Everyone loved it. This will be my go-to recipe from now on. Thanks so much!
That’s great to hear Sika, thanks for sharing your feedback! N x ❤️
The recipe says it serves 10 but does it really? If a dozen friends showed up would doubling or tripping this recipe be more realistic? I can’t wait to try it for a Saturday evening so want to make plenty. Small or medium crockpot quantity.
Hi Shane! Truly think this is a good amount of dip for 10 people but if you’re concerned, use the servings scaler slider (hover cursor over Servings and slide) and increase it 🙂
This is indeed life-changing! I echo other reviewers’ gratitude in finding a queso recipe that isn’t full of garbage. Just out of curiosity, what function does the corn starch serve?
Thanks for another GREAT recipe!
what about adding a can of chilli without beans
Mmm, that would be delish!
I LOVE HEARING THAT!!! 😂 The cornstarch thickens it and gives the dip a shiny gloss (flour doesn’t make it as shiny) 🙂 N x
I just want to thank you from the bottom of my heart for this recipe. I have searched and tried recipes for years for the perfect queso. Just like the one from the jar but without the processed crap that comes with it. My quest is over and it’s all because of you. You’re my hero. ❤
I’m so happy to hear that Jen! Thank you for letting me know you enjoyed this! N xx ❤️
OMG!
When I saw this recipe on insta I RUSHED to your website to find out WHERE YOU GOT CANNED GREEN CHILLES FROM!!!!!!!!!!!! GRRRRRRR!!!! I have looked high and low, health food shops, speciality shops (once I found “fire roasted tomatoes” at wholefoods house and I snapped them up!) but to NO avail!!!! Arghhh. They are in so many great mexican recipes but no where to find. Sometimes I add some diced fresh green chlli and a bit of vege stock to add the “liquid” aspect (but this would be for more of an enchilada type dish, wouldn’t really work in this queso), or jarred jalapenos. But I will try your fire roasted capsicum trick too.
Please update if you ever find them here and I will too!
Online! Did you see the links?? 🙂 N x
No. . . HOW did I miss that!? I read the entire paragraph before. haha! Thank you
I only have fat free evaporated milk and need to make it now. How will this affect the taste/consistency?
Hi Rina, sorry I don’t know the answer to that but I have a feeling the fat in the cheese will more than make up for it! 🙂 N xx