Queso Dip (Mexican Cheese Dip)
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4.9
384 reviews
Excellent
Queso Dip (Mexican Cheese Dip)
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Recipe video above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.
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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)
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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.
Notes
- Shred your own cheese! Pre shredded cheese might make your dip a bit grainy because it contains anti-clumping powder.
- Cheese type - Cheddar for this recipe. Ordinary, sharp, extra sharp are all fine. Colby, gruyere, monetary jack and other good melting cheese will work but flavour will be slightly difference. Tasty cheese not recommended (popular Aussie type of cheese), have had problems with powderiness even when I've shredded myself, also it can be a bit too greasy.
- You can substitute half the cheese with Pepper jack for a slight kick.
- Tomato - You can also use diced canned tomato. Drain in a colander and measure about 3/4 cup. The dip comes out slightly pinker.
- Canned green chile is not readily available in Australia (grr!!!). I bring back dozens of cans from the States every time I go! It is not spicy, it actually tastes like capsicum/bell peppers. The main thing is that they are fire roasted so they add a touch of smokiness to the dip. Best sub - fire roasted capsicum sold in jars (green or red), finely chop it and measure out 1/2 cup. Otherwise, just leave it out - the cheese dip is still super tasty.
- Some readers have kindly provided links for places to source American products, including green chillies (WHOOT!) here in Australia. Here is an online store, USA Foods, and here is a resource that lists places to get Mexican ingredients in Australia.
- Homemade Tortillas - I made my own using corn tortillas because I like white corn chips which I can't always find. All I did was stack the tortillas then cut into 6 wedges. Fry in 1.5cm / 3/5" of oil in a large skillet heated over medium high heat until crispy (single layer). Drain on paper towels, sprinkle lightly with salt while hot.
- Nutrition per serving, assuming 8 servings.
Nutrition Information
Show Details
Serving
85g
Calories
162cal
(8%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 85g | |
| Calories | 162cal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
384 reviews
Excellent
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