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. 😈
OMG this is yummo. Thanks – as always – Nagi xo
I made this last night for NYE and it was delicious. Nothing left. Thanks!
Almost got excited when I saw you using canned green Chili. Sigh. I used it while in USA and love it. USA foods is super expensive. Thanks for the sub Information. I’ll try that.
Definitely not life changing as one person stated! Was very bland even after adding extra salt, cumin and cayenne pepper. Became very thick with an unappetizing skin after reheating, Served it at a party and it was hardly touched. Will keep looking for a more flavorful queso!
Hi Torontogal…Sorry you didn’t enjoy it…what cheese did you use? N x
Hi Nagi… I used half sharp cheddar and half pepper jack which I grated.
Made this last night for my husband who loves the fake tostitos cheese in a jar. This was a very close tasting REAL INGREDIENT clone that I would happily make again. I sent the link to friends! We don’t have fire roasted jalapenos where I live I don’t think so I used a can of chopped jalepenos and added a chunk of chipotle in adobo for the smokey flavour and that worked just fine.
I seriously had my doubts about this because I’ve had zero luck with cheese dip. Happy to report, while not necessarily ‘life changing’ this recipe is certainly ‘life improving’! It’s actually better the next day. Immediately after making it, the texture is a bit gritty from the cheese, I think. The next day though, you could definitely describe it as silky. Extremely mild. So if you like something more flavorful, you might increase the garlic and spices. Homemade recipes tend to be that way, milder, because there’s no additives and fake flavors. My husband loves to grill tomatoes, onions, peppers and garlic so adding that into the recipe would definitely put it into the ‘life changing’ category!!!! This recipe is a keeper for sure!
Thank you! As a newly arrived Australian from the US I share your frustration about the lack of canned green chiles! (And RoTel…sigh.) I know I can always count on your recipes to be top notch, and now I also really appreciate that your recipes are adapted to ingredients I can actually get here. Can’t wait to try this!
Bring canned green Chili to Australia! I miss them. Been to USAfoods but it’s super expensive
Having spent over half my life in San Antonio, TX, I truly can’t believe that the 1st REAL cheese queso recipe I’ve ever found was from an Aussie!!! So excited to bring this to the next family gathering & tell them all where it came from. LOL!!! Thanks a million XOXO
Hi Nagi,
Have tried quite a few of your recipes and you are my go to girl.
Do you think i could add re-fried beans & bacon to this ?
I know it wont be a traditional Queso but its tempting.
Annie B
Yes 100%!!!! Crispy bacon bits – what’s not to love?!
This was soooo good! As an Aussie who lived in Texas, trying to replicate queso from scratch has been impossible but this is perfect!! I highly recommend using Coles’ (hideous looking) processed cheese slices – perfect orange colour and perfect quantity of lord knows what chemical to make it work so well! My daughter is beside herself excited!
That’s why Velveeta is such a foolproof dip base. I make queso dips by combining Velveeta or White American cheese with cheese like pepper jack, colby jack, Mexican blend, gouda, or anything else that might melt nicely. I melt it into a preparation of butter, spices, tomatoes, onions, and peppers that have been stir-fried long enough to remove all the excess liquid. To that, I add half-and-half to get it hot, then Velveeta until it’s melted. It’s got to be at least just thick enough to stop being watery or milky. Add cheese to less than that and it could turn gritty, depending on the cheese.
Velveeta is a little too sticky for my taste, but I make use of it anyway because other thickeners seem to mute the flavor too much, making it turn out more like cheese gravy than queso.
Go You Just Fabulous. I made this to go over jacket potatoes (which I had put broccoli florets into) it is seriously the best I have ever tasted. Once again Nagi you have completely nailed it. Love to yourself and Dozerxxx
Can you substitute Rotel tomatoes for some of the ingredients?
Hi Ann, we don’t get them here so I haven’t tried to be honest, I’m sure you could! N x
This queso was exceptional! I added a bit more cumin and dash of red pepper flakes. No more store-bought queso for this gal 😛
This was a hit with everybody! Easy to make and absolutely delicious. First time making queso so I was a little nervous but it was awesome!!
Has anyone made this recipe using Cotija cheese?
I HATE Tostinos so-called cheese dip. It’s a pasty concoction with little resemblance to actual cheese; you might as well use Velveeta or some other “processed” cheese product. Are you saying this is a copycat of that icky stuff? You said it’s served in restaurants. I can’t imagine a self-respecting Mexican restaurant that would serve Tostinos. Maybe you meant a different product?
Nagi nailed this one! I’ve tried a lot of queso recipes and this one is the best. I used 1/2 Monterey Jack and 1/2 Cheddar and it was just a bit “powdery”. I believe it was because the Monterey Jack had some additives (didn’t notice till after I put it in…). Definitely I think if I’d used all cheddar that would not have happened. Will be making this again soon!
Another hit!! I think the hardest part of the recipe was working out the difference between tasty and cheddar cheese lol. I had have half of it one night and the other half the next night. It reheats great and I will be making it again.
I’ve made this several times and will be making it again tomorrow for some friends coming over. It is excellent. Suppose I’m like a lot of people and tweak it a bit. My biggest adjustment is substituting jalapenos for the chilies. Any way, thanks for posting this.
Hi Nagi, we really loved this dip, so tasty! – can I freeze the leftovers? Thanks Diane x
Hi Diane, yes you can definitely freeze the leftovers! I usually thaw and heat gently in the microwave. You may find it slightly runnier after being thawed due to the fact cornflour doesn’t freeze well. N x