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. 😈
Amazing!!! Tastes just like what we used to eat in the US… We couldn’t get the green chillies, so used char Grilled capsicums… we also added a 1/4 cup of pickled jalapenos. TIP!!! If you have a costco membership, they have the super yellow (almost orange) sharp cheddar.
Made this tonight and the taste was good, but the consistency was grainy. Any idea what could be the culprit? I followed the recipe exactly.
I think it’s the cornstarch. You need it so the cheese doesn’t clump when you cook it, and so it thickens. But I think potato starch or flour might work better. I’m going to try that next time.
It was sooooo good! Will definitely make this again!
This was really good but I’ve made this twice, following directions to the T and it seems to have this powdery taste 🙁 I’m using freshly shredded cheese so I’m not sure what’s wrong with it
THANK YOU for this!! Years ago I went searching for a queso that didn’t use processed cheese and found that making a béchamel with flour/butter and using heavy cream instead of milk worked well, but it was inconsistent (sometimes smooth, other times not as much) and didn’t reheat as well. THIS.WAS.PERFECT and basically a perfect replica of the cheese dip I made ages ago using Velveeta and a can of Rotel but with REAL cheese, yay! I’ve made this twice now, the first time I kept it very basic (no onions/tomatoes/spices) since we were also making a pot of chili alongside, so we just added half a cup or so of chili to the dip. The second time I made as is, and both were wonderful and very addictive. The only real change I made was to use monterey jack cheese both times instead of cheddar (I just find cheddar to be too strong for this sort of application) and was very generous with the spices, but overall, this worked out perfect!!
Im from CA and we don’t really do queso dip in restaurants because it’s more of a Tex Mex thing but I DO enjoy it. That said, I absolutely ABHOR velveeta so I was SUPER glad to try your recipe because it has real cheese! And you’re SPOT ON- it absolutely stays smooth – the texture is fantastic! You really knocked it out of the park with this one- SO tasty! My friends at the tailgate I just hosted were QUITE happy with it, as was I!
Hi Nagi,
Can’t thank you enough for this recipe. It has definitely been “life changing” for me.
Took the basics and adapted it to our tastes.
Worked first time for me and i make it so often, don’t even need to look at the recipe anymore.
My hubby would have it every week!!
Thank you so much, just love it.
And I had tried for years to get my queso just right. Now I have completely perfected it. In fact we probably have it a bit too much!!!
Update to my previous post.
I do use white onion, or leek when making this dip.
Simply omit the powered onion & garlic. And no tomatoes.
The block processed cheese is actually Dairylea, which is usually in the section where vegemite, peanut butter etc is and usually on the bottom shelf.
Those Serrano chillies are the BEST though as we like our queso dip HOT.
I’ve made this dip so many times. Though I have adjusted it for our tastes.
No tomatoes, onion, garlic powder or cumin.
I use a mix of grated Bega processed block cheese and cheddar, this adds extra creaminess.
3 cups of cheese and 2 tbsp cornflour.
I also add HOT fire roasted Serrano chillies that Woolies is now selling. These are a complete game changer.
La Costena fire roasted sliced peppers Toreados.
Or Gran Luchitp Mexican roasted Serrano green chillies (Mexican heat).
Be warned, they are HOT!!! Best find ever.
Just made it for the 1st time and it looks very runny. Not cool yet, but is this how it’s supposed to look? I’m concerned that it won’t thicken up. It’s for a shower. HELP!
Just made it for the 1st time and it looks very runny. Not cool yet, but is this how it’s supposed to look? I’m concerned that it won’t thicken up. It’s for a shower. HELP!
Made this for friends who all raved about it. Any idea how to turn it in Chilli con queso dip?
Add chili, browned hamburger/taco meat, chorizo, or canned Hormel chili no beans.
This queso recipe is delicious. I used half pepper jack and half sharp cheddar and followed the recipe exactly. I may skip the cilantro if I’m making it for others since some people don’t like it and it tastes just as good without it.
Thank you so much for this recipe! I have wanted a recipe like this for so long because I also can’t stand fake cheese but I do love queso dip. And how cool is it that you just visited my hometown! I hope you enjoyed your stay in Calgary.
Great dip. I did use half and half and added 1/4 t. red pepper flakes. Will use all the time.
I’ve made this a few times, but tonight I tried dairylea non refrigerated cheddar & it was amazing! – I wouldn’t normally touch the stuff, but made it super creamy. I also used Costco salsa in place of the tomato. A real winner.
Since having had Covid twice, my taste for onions is a hard NO! They smell horrible and taste worse which is truly unfortunate because I used to love them! I am just curious just how much omitting the onions and onion powder would alter the flavor of this recipe. Has anyone tried this recipe without the onion?
If you don’t like the taste of onions anymore, just make it without! If it tastes good to you that’s all that matters. There isn’t really a substitution for onions, so you either add them or done.
I made this for me and my wife on nachos and it’s absolutely amazing. I will now make for next family get together. I highly recommend recipe.
This was amazing!!! I used a can of Rotel instead of the pepper and tomato. I also added about 1/4-1-2 tsp of cayenne and a sprinkle of red pepper flakes for some heat. Very very good.
I was thinking the same thing when I read the recipe, A can of Ro-Tel tomatoes would take the place of having to add fresh tomatoes and green chilies, just probably need to drain the can to get a lot of the extra liquid off. And if there’s some folks who cannot buy them where they live, they are available on Amazon. And if you’re feeling extra lazy, you can order the chips there too. The great thing about the Ro-Tel is that they come in mild, original, and extra hot. So you can get as much heat as you want. I usually just use the original, which has the perfect amount of heat.
I found this recipe by accident and will certainly be trying it over the holiday season when ‘extra’ people are around.
I too make my own corn chips but instead of frying them, like you, I cut them up, put them in a plastic bag with some seasoning, lightly spray with spray oil, toss well and bake on a tray in the oven. You need to keep your eye on them but no one ever knows they’re not sore bought and no frying involved.