Queso Dip (Mexican Cheese Dip)
User Reviews
4.9
Queso Dip (Mexican Cheese Dip)
Description
The recipe starts by tossing freshly shredded cheddar cheese with cornstarch to prevent clumping, then melting butter in a saucepan to gently cook minced garlic and onion until translucent. Diced tomato is added and softened briefly before combining the mixture with evaporated milk and cheese, stirring until the cheese melts into a silky sauce. Green chiles and spices including onion powder, garlic powder, and cumin provide smoky and savory depth.
The dip thickens as it cools but can be adjusted to desired consistency by stirring in more milk. Chopped coriander stirred in at the end provides fresh herbal notes. It is served warm or at room temperature, remaining soft enough for scooping even when cooled.
Using freshly shredded cheese is important to avoid grainy texture from pre-shredded varieties containing anti-caking agents. Substitutions include mixing in pepper jack cheese for a mild heat or using fire-roasted capsicum as a chile substitute if canned green chiles are unavailable. The dip pairs well with homemade crispy fried tortilla chips.
Leftovers should be refrigerated and can be reheated in a microwave to restore creamy texture. The dip yields approximately eight servings and the salt quantity should be adjusted as cheese saltiness can vary.
Ingredients
- 2 1/2 cups (tightly packed) cheddar cheese Important - read Note 1, freshly shredded
- 1 tbsp cornstarch or cornflour
- 1/2 tbsp (10g) butter unsalted
- 1 garlic finely minced, large clove
- 1/4 onion very finely chopped (~1/4 cup, small, white
- 375g / 13 oz evaporated milk not low fat, 1 can
- 1 tomato finely diced (3/4 cup) (Note 2, small
- 1/4 tsp onion powder each
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 113g /4 oz green chile Subs Note 3, can chopped, fire roasted
- 1/4 cup Coriander finely chopped, or cilantro
- 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.
Notes
- Use freshly shredded cheddar cheese for a smooth dip; pre-shredded cheese may contain powders causing graininess.
- Cheddar variants like sharp or extra sharp are fine; other melty cheeses alter flavor slightly.
- Substitute half the cheddar with pepper jack cheese for mild heat.
- Use fire-roasted capsicum in place of canned green chiles if unavailable, finely chopped.
- The dip thickens on cooling; add milk as needed to adjust consistency before serving.
- Serve with crispy homemade fried tortilla chips for the best texture contrast.
- Store leftovers in the refrigerator and reheat gently to restore dip texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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