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. 😈
I’ve been making this queso dip since I found the recipe 2 years ago. It is THE BEST and all of my guests love it and devour it! I live in California, and I use the packaged shredded Mexican Style blended cheese. It has 4 different types of cheese – Monterey Jack, Mild Cheddar, Asadero, and Queso Quesadilla. This cheese blend is perfect for the dip, and it never tastes grainy. Thank you for posting! I will be making this dip for many years!
Hi Nagi, loving all your recipes. Made the creamy lemon sauce with fish the other night and it was delicious. Tonight I am making fish tacos with the leftovers and want to serve the queso and chips for a side. So you think I could freeze the leftover queso dip. It’s just hubby and I so there will be leftovers? Thanks so much and Merry Christmas 🎄🎁🎉
How long would this be good for I want to make it ahead for thanksgiving would 4 days of it being in the fridge be too much? Thank you!
Hi Samantha, that should be fine – I’ve even frozen it successfully!
Is there a certain brand cheese you recommend? I hand grated store brand mild cheddar block cheese & the queso came out kind of grainy. Not as bad as normal queso recipes, but still slightly grainy. Other than that, super good!
Hi Rebecca, I usually buy my cheese in a block from Harris Farm – N x
If you hate grating cheese- use a food processor. Cut an 8 oz (227 g) block of cheese into 4 pieces & process using metal blade. Cheese will not be “shredded” (more like fine gravel shapes) This will not matter since the cheese is being melted. Enjoy!
Great tip Penny!
Can you use velveeta cheese with this recipe??
Hi Rhonda, I think it may be too soft, I prefer grated cheese in this one – N x
Pretty good. Mine still had some graininess, which is what I am trying to avoid. Maybe it is the brand of cheese, and I blended cheddar and Ouaxaca melty cheese. Yummy still. I’ll try and do some tweaking to get the grainy out.
I love that it did not have the normal roux step!
Hi Michelle, did you use pre-shredded cheese by any chance? – N x
This recipe yields the best queso I have ever had. I will be making this queso time and time again. I purchased a mini crock pot specifically to keep it warm.
Perfect Isabel!
I made this tonight and the only thing I did different was I added one finely chopped jalapeño (cooked it with the onions and garlic). This was so good! And easy! I made it as an appetizer for me and my boyfriend, and we ate the entire pot! 😂 No room for our main course! Thank you, all of your recipes inspire me to cook, and I love that.
YES!!! Sounds great Adina! (I’d totally be happy with this for dinner…)
I’m thinking of making a salsa con quest dip for a potluck. Any ideas on how to maintain the queso creaminess with this recipe?
Hi Phil – I have the directions for storing and reheating this recipe in step 10 – it’s the perfect recipe to keep!
Is there any substitute for the evaporated milk… I can’t have Carrageenan?
Hi Lisa, sorry I haven’t tried with any subs!
also on a second attempt I added fresh corn and fresh green peppers just for the heck of it and that was great too!
Sounds amazing Linda!
OMG you are so right!! made this dip for a party and it was so awesome! Stayed creamy and no leftovers! Thank you for an easy to make delicious recipe I will KEEP making.
I’m so glad it was a hit Linda!
Just made this tonight to serve for tomorrow – I cannot stop sneaking some chips dipped in it!
I made it without the tomatoes because I have some guests that can’t eat tomatoes, and even without this the dip was amazing. I will be trying it again next time with the tomatoes!
Thanks for a great recipe!
I’m so glad you loved it Cat, I eat far too much of it when I make it 😬
I made this recipe for 40 people and it turned out absolutely amazing! I decide on a taco bar for the dinner and made everything ahead then reheated the hot items in the crock-pot. I included the following TinEats Recipe’s: Carnitas, Mexican Red Rice, Restaurant Style Salsa, and Queso Dip. It all was amazing! Thanks Nagi for a great meal!
Hi Nagi! Love your recipes! I’m an American in NZ and have been on the hunt for a queso but sadly I just made this and it didn’t work for me! It seems kind of curdled/split – Is it because I accidentally boiled it? Is there any chance of redeeming it? Please help! 😊 I also can’t find green chiles anywhere… the difficulties of living abroad 😭
Hi Carol, yes if you boil it it can split unfortunately – you may need to start again! – N x
Found your wonderful site with this post! My mother loves jarred and fake cheese – I don’t. To celebrate her birthday today, she had a queso craving! So how could make one she’d love, without compromising that I want to cook with simple/honest ingredients? This recipe was just that! So good it was actually mom approved!! It even holds up to some minor deviations well. For the cost, this is definitely something to make again and again (and have fun experimenting with)!
I’m so glad it was a hit Tori, that’s awesome to hear!!
N — a native Texan & grew up on fake cheese dip — it was a summer / “at the beach” thing. (kudos to my mom — we always had real cheese in my house… it was just the fake DIP we summered on) I haven’t made your life changing queso dip… but I can tell it’s gonna be fantastic!! I instantly love your writing style and zest. Thanks for you… Ali Blake
Thanks so much for the feedback Ali! I promise you’ll love this Queso!!
Your queso dip recipe is bomb! Thank you! My guests loved it!
I’m so glad it was a hit Kimmy 🙌
Have tried several queso recipes, this is the best by far. I split the cheese evenly between mild cheddar and pepper jack, gave it a subtle bite that was perfect.
Perfect Jerry!