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. 😈
Can you make this ahead? Or any tips for making this ahead. I’m planning to make this for my daughter’s 1st birthday party.
Hello,
What can I substitute the milks with?
This is so good. Thanks for the recipe.
Cheese dip is an Amazing! Can u freeze it?
I’ve been making queso the same way for years. I’ll be making yours from now on. I did switch out cheddar for white American. The melted butter and fresh garlic made a huge difference. Delicious !!!’
Thank you!!!
You said you make your own tortillas? I make a tortilla press from hardwoods. Maple, oak, mahogany and hickory! I make cutting boards to! if you are interested I can send pics via your email. Pretty sure you will like them!
Hi Nagi
Which brand cheddar cheese you have used in quest dip?it would be good if u can share..I am here in Australia it’s very hard to find velveeta cheese here..
Velveeta cheese is basically the shelf stable blocks of Dairylea cheddar cheese that is near the peanut butter and Vegemite in most supermarkets
Hi Nagi
Dozer looks super cute in his top. Love the cheese dip recipe remenisent of a recipe I enjoyed at an eighties dinner party, back in the days. Thanks for sharing ❤️🙏
Sounds ridiculous but where do you actually get ‘cheddar’ from? I bought a block of what was called extra tasty cheddar online from Woolies (the only option when you search cheddar) and when it turned up it’s just labelled extra tasty cheese….is tasty the same thing as cheddar? I have had issues with tasty being grainy in the past also…
Otherwise has anyone tried using the block cheese that doesn’t need to be refrigerated for this recipe …dairylea or Kraft
We’ll this wasn’t exactly what I expected. The sauce had a grainy mouth feel. Not near enough heat, though I added dried red Chile peppers and ground adobo. Will probably look for a diff recipe
Delicious! Just came back from a trip to the States saddened by the fact there is no good queso in England. Well this was a complete revelation! Thanks for a delicious recipe ☺️
Hi, mine is quite runny do I just need to wait for it to cool or add anything extra? All the cheese has melted.
It was the same here in Oz – that’s why I decided to make my own!! N x
Been searching for the perfect queso in the UK for years. The search is over, this is excellent!
That’s great Gav!! I am so happy you liked it! N x
Amazing! We make it exactly as written. This was our first queso recipe we tried and we’ve made it several times since. Better than store bought. Thanks!!
Yippee!! I am happy that you liked it Anna!! N x
Hmmm I must have did something wrong. The sauce came out sweet. We even added more salt.
Did you maybe used sweetened condensed milk rather than just condensed?
I once put coconut cream rather than coconut milk in korma recipe🤮.
It should not be sweet…it should be spicy!! N x
Definitely spicy with the chiles but sweet also. How do I cut down the sweetness from the condensed milk?
Ah! That is your problem – it calls for evaporated milk, not condensed! They are very different!! Try Carnation Brand evaporated milk – it’s usually next to the condensed milk in the store! N x
Ahhh mystery solved! Thank you!!!!
I don’t know but 25 cups of cheese sounds like way too much
2.5 and not 25
2 point 5 Ben! That’s 2 and a half!! 25 would make a LOT of cheese dip even for me!!! N x
This dip was FANTABULOUS!! 🙂 I was looking for a quick queso dip for our taco dinner and found this one. I substituted heavy whipping cream for evaporated milk since I didn’t have any and it was still so creamy, comforting, and satisfying. Thank you for sharing your culinary skills with us!!
Hi Nagi. Do you think I can freeze this? Great recipe btw.
Yes it lasts 4-6 months in the freezer.
Hi Nagi
This recipe is unbelievable, had to restrain 2 guests at a party as they were hogging it.
I’m thinking of using the cheese dip in a Mac and cheese. Do you thinkit work ok.
Definitely it will work for mac&cheese!
How long does this keep in the fridge?
It should keep for about a week Tia. N x
I’m excited to try this recipe but have a couple questions. Does it call for cornstarch, cornflower, or both?
Is it coriander or cilantro, or both? They are so different and 1/4 cup of either seems like a lot. But 1/4 cup of coriander seems like an impossible ammount.
George
Cornstarch vs cornflower, Cornstarch is finer but both will work, in Australia a lot of the cornstarch is made from Wheat so check the label.
Cilantro is the leaves of the coriander plant, also just a different name used in other countries, so either is fine and like any recipe add to your taste.
Blessings Curtis
cornflour and corn starch are the same just different names, same goes for cilantro and coriander. i’d say it’s a 1/4 cup of coriander leaves then you chop them (depends how much you love coriander lol)
Cornstarch and cornflour are not the same thing. Cornflour is basically finely ground cornmeal, ground until it’s as fine as wheat flour. I’ve made cornbread using a cup of cornflour and a cup of cornmeal together. That wouldn’t have worked with cornstarch. It would have been terrible.
Nagi is 100% correct. Just as the rest of the world is often bewildered by the vast number of culinary weights, measures and vernaculars used only in the US (translations never provided!) you’re confused because in Australia & NZ cornflour and cornstarch are indeed the same thing. As are coriander (which is our, and many other countries, name for it) and cilantro (yours) cheers
Cornstarch and cornflour can be exactly the same thing – it depends on where you live. In Australia, cornflour is a fine white powder (sometimes made from both corn and wheat!) and used to thicken sauces and desserts and to coat things for frying. In the USA, that same ingredient is called cornstarch. In South Africa and some other countries, cornflour is actually a milled flour made from corn (similar to what Americans call finely ground cornmeal – are you confused yet??!!) If my recipe calls for cornstarch/cornflour, then I mean for you to use the white one, not the yellow one! N x
Is there any sub for cornstarch? My niece is allergic to corn, but I can make her flour tortilla chips to dip.