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. 😈
Oh my GOSH! I made this on a whim last night because we were having tacos and my husband devoured it.
Super easy to do, the hardest part was grating and measuring the cheese!
Thank you, Nagi 🙂 So nice to be able to WOW a husband of 43 years!
I’m so glad he loved it Becki!!!
Hai, this sounds jammie, i’ll try tomorrow to make! But do you use sweetened evapored or unsweetened milk for this recipe? I have unsweetened, about 14 gram/100 ml sugar. Is that oke? Thank you! Bye, Paul
Evaporated milk is usually just evaporated milk, you’re thinking of Sweetened condensed Milk, which is NOT THE SAME DO NOT USE
This sounds yummy, & like something we will have to try! …incidentally, I’ve never had an orange cheese dip at a Mexican restaurant here in the USA. (Maybe the Rosa place over a decade ago🤔, bc I remember being disappointed.). I have had that jar before though😉. Most restaurants here use White American, & it isn’t chunky except for if u choose con jalepeños which are pickled. (I use to work at such a place in high school to learn Spanish. Wish I had paid better attn to how they prepared it!) I am guessing other than the things that would make it chunky, your recipe is still prob pretty close! Not sure about the cumin. ….&yes, it totally congeals on the table before your meal is finished! 😉. I remember it sat in heated serving buckets(?) & everyone constantly stirred it as they grabbed the ladle to pour a table some.
Amazing! My husband ate half of it in one sitting. It’s dangerous. I reheated the remainder the next day, adjusted the consistency with milk, and like magic…it was still smooth. Thank you for sharing!
I just made your queso and it IS life changing and amazing!! It’s so easy, and totally delicious. I wanted to make queso without Velveeta because it’s so bad for you. This is a genius recipe, and we should all be celebrating your birth. I’m going to try swapping the base out for my normal roux in homemade mac and cheese. It just sounds so gooey and cheese. Plus my hubs doesn’t like my chemical-free recipe lol
Thanks for sharing ❤
Do you think this will can well? I want to make it ahead of time for a wedding weekend. I just want to pull a jar out, heat and use.
Having tried proper queso in Austin, Tx recently I had a huge craving for queso and came across this recipe, fantastic recipe! Also handy as we don’t get the very heavily processed cheeses often needed here in the UK. Definitely will try again!
That’s so great to hear Gazz!! So glad you enjoyed this, thanks for taking the time to let me know – N x
Hi, what brand Cheddar in Australia do you use?
Hi Christine! I usually get Australian cheddar in block form from Harris Farms, it doesn’t say what brand. But I’ve used Coon, Bega, all the main stream brands from supermarkets too! 🙂
Just made this tonight. It made right up super super easy! It is so so yummy! We made nachos with left over grilled steak, guac, and margaritas.
BUT when it cooled fully to room temp, there were the little clumps. Did I not cook it long enough?
Hi Sara! What do you think the clumps were??
haha it’s the cheese + evaporated milk likely. I kept the mix on the stove until everything was melted and it appeared smooth in texture, but it only took maybe 5 mins. Should I have kept it heating for longer? We’ll see what happens when I reheat today.
My kids are blown away that mom made her own queso though.
Hi Nagi, can we use coconut flour to adapt it to a keto diet? Love your recipe as always xxx
Can you have Arrowroot? It’s what I use to replace flour and cornstarch.
sorry Sheena I’m not sure! 🙂 N xx
I’m making this right now and the cornstarch still hasn’t cooked out and I grated al the cheese. It still tastes grainy. How do you get rid of that, cook it longer?
Add 1/2 cup vodka.
When she says to grate your own cheese, SHE MEANS IT! I used grated bags of cheese & it tastes VERY powdery!
Yes I really REALLY mean it!!
How long would this last in the fridge? The notes say to store but not how long it will be good for
Hi Brittany! To be honest I am not sure. Definitely 3 to 4 days, no problems. I have kept it for a week and it’s still exactly the same. It was amazing!
Hi!! Excited to try your queso. Do you know if it can be canned?? I’d love to make batches and can them to have for later.
I haven’t tried sorry Ashley!
Hey Nagi,
Im cooking your mexican fiesta this weekend and im so excited to make this queso aswell! I was wondering if i could make this the day before and store it in the fridge? If so what would be the best way to reheat it?.
ps. I love all your recipes so much, they are my go to when entertaining!
Madi x
YES! Check the notes Madi, I always have storage and reheating instructions 🙂 This even FREEZES well!
How many days ahead can this recipe be made? I am making if for about 40 so it would be great to get out of the way a few days ahead.
Great dip! I followed another commenter’s suggestion and made a slurry with some of the evaporated milk and the cornstarch before adding it in. My family and I ate it up! Next time I might try adding jalapeños instead of the green chilies.
That’s terrific to hear Jen! So glad you enjoyed this! N x
I’m just wondering , before I try to make this, how do you think it would turn out if I subbed the onions/tomatoes/green chilies with a can of Rotel? I only ask because it would save me time but I’m also looking for good results, so I don’t want to mess it up. I would assume that I’d still need to season it, according to the recipe, but the Rotel would also provide a nice kick to it depending on which can I use.
Thanks for your input!!
I think YUM!!!
I’m an American (native Californian) who just moved to Australia. I just had queso (made with Velveeta and Rotelle, brought from US) at a party, and it made me want more. A little homesick and bummed I couldn’t find certain ingredients here (like green Chiles). I’ve been following this blog off and on for the past few years, and today I made the dip. I know I ate too much, but it was so good. Almost like home.
That’s great to hear June! Thanks so much for letting me know you enjoyed this! N x ❤️
To the folks who have had a grainy result, that is because the temperature of your evaporated milk mixture was too high. It needs to be on super low, the lowest setting possible on your burner. Add the shredded cheese in small amounts and stir until completely melted before adding more. This takes time and is a slow process. However, your patience will be rewarded, as with most things in life. Cheers.
Thanks for the extra tip Karen!
Hi Nagi,
I’ve come across your website a few times now, every time I looked up some recipes yours always caught my attention. This one looks great and pretty easy to make! I’m from Indonesia, by the way. I used to live in the States for a while, so it gets really frustrating sometimes when I crave for some US foods but well, ingredients required to make them here are so much different and most of the time pricey.
I’d love to try this recipe soon! But I would like to know if you have any idea how long I can store this dip in the fridge, or perhaps freezer? Can I reheat it on the stove instead of microwave?
Thank you!