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. 😈
Ok I hardly ever come back to comment. I’m trying to get into the habit of such. But WOW! I have made so many queso dips but they never turn around. I switched up a few of the ingredients but it was amazing! The perfect queso. Thank you so much!!
I haven’t made the Queso YET, but very, very soon. Another way we make tortilla chips to eat with our “fake cheese” (so true though) Tostetos brand queso is with flour tortillas. I can’t stand the salt either, just cut them into triangles, spray with cooking spray, then into the oven on 400 F until they crisp up. Legend!! Next time you’re in Canada, come on over for some!! Lol
I haven’t made the Queso YET, but very, very soon. Another way we make tortilla chips to eat with our “fake cheese” (so true though) Tostetos brand queso is with flour tortillas. I can’t stand the salt either, just cut them into triangles, spray with cooking spray, then into the oven on 400 F until they crisp up. Legend!! Next time you’re in Canada, come on over for some!! Lol
I made it for Superbowl, and everyone loved it! Thanks for the recipe.
Wahoo, that’s great!! N x
Very tasty! The directions are also very easy to follow. I added a bit more cumin and some chipotle chile pepper powder to add some smokiness.
Hi Nagi.
I’m planning on making this tomorrow. How can I reheat this if I make it tomorrow morning and eat it later in the day?
Hi Karen, it reheats perfectly! Just microwave gently. N x
This truly is life-changing! So good, but recipe made more than I can eat! How long will this keep in the fridge? Can it be frozen??? Thanks for the phenomenal recipe! So happy to have learned about the evaporated milk trick!!
Hi Nagi! Wondering if the 2-3 tablespoons milk is a must in this recipe. Can I use water or chicken broth? or more evap milk? Thx!!!
The best ever!
This was a great and really flavorful recipe that all my friends loved. I didn’t have cornstarch so I started by making a roux with 2 tbsp butter and 2tbsp flour. I also used per-shreded cheese. Next time, I would even replace the evaporated milk with normal milk since that’s cheaper and easier to get. If you do make a roux, the important thing is to cook the flour and butter really well (I like to cook it at least 5 min) before adding the milk and slowly warming it. Then, once the milk is heated, completely remove it from the heat to add the pre-shredded cheese to prevent the cheese from breaking down and causing graininess. Mine was silky smooth even after refrigeration. This recipe also makes a LOT so depending on COVID in your area 10 people are advised!
This recipe was easy and loved by my whole extended family. I added the spices when the tomatoes went in to cook them off and didn’t need any milk to make thinner. Thank you for sharing with us.
I used to make my own version of this but yours is great. You should try it with the addition of refried beans (out of a can or make your own), its delicious!
Made this tonight in preparation for a Mexican banquet tomorrow. No doubt, this is addictive, a quick try before putting it in the fridge resulted in the corn chip packet being half consumed!
Can this be cooked on low
in a crock pot?
This dip will make its debut on our customary Mexican Christmas celebration.
This was absolutely delicious, my family gobbled it up. Did not have condensed milk so used half and half. Used a mixture of Tex Mex cheese and sharp cheddar.
Worst recipe I’ve used in years; Probably my fault though because I used sweetened condensed milk. Do not use the sweetened milk. It’s not edible that way, and went straight in the trash.
I had the same problem – absolutely terrible. Probably my fault though because I subbed red cordial instead of evaporated milk. I simply don’t understand why when I used a totally different ingredient the recipe didn’t turn out as it should have?!
😂😂😂
How can you its the “worst recipe in years” when you used an entirely different ingredient? Its definitely your fault. Why did you even review it when you didnt even follow the instructions? Such a pain to read recipe comments like this.
Hi Adam, yes it would have been terrible as you used the wrong product – you need evaporated milk and not sweetened condensed milk – they are two VERY different things! N x
How long can this be stored for in the fridge/freezer? Thanks!
Salted butter or unsalted?
Hi Chris, I prefer to use unsalted and then adjust the salt after to taste. N x
I just made the Queso dip and it was delicious but I have one question, it calls for 1/4 cup coriander, is this right?? I
used 1 tsp and that seemed like plenty.
Hi Wendy – yes that’s 1/4 cup fresh coriander, not dried/ground. N x
It says 1/4 cup Coriander/Cilantro so does that mean 1/4 cup for both? The video does not look like you put 1/4 cup each.
Coriander and cilantro are the same thing, so it’s just 1/4 cup 🙂
For those asking about the difference between Cilantro and Coriander, In North America, cilantro refers to the leaves and stalks of the plant. The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander.
Internationally, it’s a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds. Going to try this recipe tonight for New Years Eve appetizers. Will let you know how it turns out! Thanks for the recipe!
Nagi, as an American living in England you have provided me with a gem of a recipe and I actually have access to all the ingredients! It’s delicious and hits the spot when I’m craving Mexican queso dip.