Queso Dip
User Reviews
5
Queso Dip
Description
Queso Dip blends evaporated milk, cornstarch, and melted American cheese to achieve a smooth and creamy texture. The base starts with sautéed onions, garlic, and green chiles cooked briefly with butter and seasoned with cumin. Evaporated milk is thickened with cornstarch before gradually incorporating shredded American cheese for a mellow flavor and smooth melt. Diced tomatoes add a fresh contrast to the creamy base.
The dip delivers a mild heat from the chiles and garlic, balanced by the creamy cheese and butter. Whisking continuously during cheese melting prevents clumping and ensures an even, velvety dip. Toppings include chopped cilantro, diced tomatoes, and jalapeños for additional fresh flavor and optional spice.
This queso dip works well as an appetizer with chips or as a topping for tacos and other Mexican-inspired dishes. For best results, shred your own cheese to avoid clumps and allow it to warm to room temperature before melting.
If the dip cools and forms a skin, stirring it back in while warm restores smoothness. Variations include substituting yellow American cheese or pepper jack for flavor changes.
Ingredients
- 1 tablespoon cornstarch
- 1 can evaporated milk (12-ounce)
- 2 tablespoons butter
- ¼ cup white onion finely chopped
- 1 can green chiles 4-ounce, or diced jalapeno
- 2 garlic minced, cloves
- ¼ teaspoon cumin ground
- 8 ounces American cheese shredded or diced (see Notes, white
- ¼ cup diced tomatoes
- salt to taste
Toppings:
- cilantro chopped
- diced tomatoes
- jalapeño sliced
Instructions
- Place the cornstarch in a small bowl. Add a few tablespoons of evaporated milk to the bowl and whisk to dissolve the cornstarch. Set aside.
- In a small saucepan, melt the butter over medium heat. Add the onion and cook until just starting to soften, about 3 minutes. Stir in the chiles, garlic, and cumin. Cook for 2 minutes.
- Pour in the remaining evaporated milk and whisk in the cornstarch mixture. Bring to a simmer and cook until thickened, about 4 minutes.
- Adding a small handful at a time, slowly whisk in the cheese, until incorporated and all of the cheese is melted. Stir in the tomatoes and add salt to taste. Serve immediately topped with chopped cilantro, diced tomatoes, and sliced jalapeños, if desired.
Notes
- Shred your own cheese for smoother melting and avoid pre-shredded clumps.
- Room temperature cheese incorporates better into hot milk than cold cheese.
- You can substitute yellow American or add pepper jack cheese for variation.
- Continuously whisk the dip while melting cheese to keep it creamy.
- Toppings like pico de gallo, guacamole, and salsa can enhance serving options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 694mg | 29% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 422mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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