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!
Queso Dip (Mexican Cheese Dip)
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.
Prep: 5min
Total: 15min
Yield: 10
Serving Size: 85 g
Nutrition Facts: servingSize 85 g, calories 162 kcal
Ingredients:
- 2.5 cups / 225 g Cheddar cheese, freshly shredded ((Important – read Note 1))
- 1 tbsp cornflour / cornstarch
- 1/2 tbsp / 8 g butter
- 1 large garlic clove, minced
- 1/4 small white onion, very finely chopped (1/4 cup)
- 375 g / 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
- 4 oz / 113g can chopped green chile, fire roasted ((Subs Note 3))
- 1/4 cup coriander / cilantro, finely chopped
- 2 – 3 tbsp milk, any
- Salt
Instruction:
- Place cheese and cornflour in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- 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.
- 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.
- 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.
The Cheesiest Homemade Texas Queso (2 Ways)
FAQ
What cheese is queso dip made from?
What is Mexican queso dip made of?
Is there a difference between queso and cheese dip?
What can I add to queso to make it taste better?
Whether you opt for homemade cheese sauce or a block of Velveeta, Serious Eats recommends mixing in some additional ingredients to take your queso up a notch. Add meats such as bacon or chorizo to give your queso some savory depth or some sauteed vegetables for a chunkier, hearty texture.
