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. 😈
Just made this tonight. It made right up super super easy! It is so so yummy! We made nachos with left over grilled steak, guac, and margaritas.
BUT when it cooled fully to room temp, there were the little clumps. Did I not cook it long enough?
Hi Sara! What do you think the clumps were??
haha it’s the cheese + evaporated milk likely. I kept the mix on the stove until everything was melted and it appeared smooth in texture, but it only took maybe 5 mins. Should I have kept it heating for longer? We’ll see what happens when I reheat today.
My kids are blown away that mom made her own queso though.
Hi Nagi, can we use coconut flour to adapt it to a keto diet? Love your recipe as always xxx
sorry Sheena I’m not sure! 🙂 N xx
Can you have Arrowroot? It’s what I use to replace flour and cornstarch.
I’m making this right now and the cornstarch still hasn’t cooked out and I grated al the cheese. It still tastes grainy. How do you get rid of that, cook it longer?
Add 1/2 cup vodka.
When she says to grate your own cheese, SHE MEANS IT! I used grated bags of cheese & it tastes VERY powdery!
Yes I really REALLY mean it!!
How long would this last in the fridge? The notes say to store but not how long it will be good for
Hi Brittany! To be honest I am not sure. Definitely 3 to 4 days, no problems. I have kept it for a week and it’s still exactly the same. It was amazing!
Hi!! Excited to try your queso. Do you know if it can be canned?? I’d love to make batches and can them to have for later.
I haven’t tried sorry Ashley!
Hey Nagi,
Im cooking your mexican fiesta this weekend and im so excited to make this queso aswell! I was wondering if i could make this the day before and store it in the fridge? If so what would be the best way to reheat it?.
ps. I love all your recipes so much, they are my go to when entertaining!
Madi x
YES! Check the notes Madi, I always have storage and reheating instructions 🙂 This even FREEZES well!
How many days ahead can this recipe be made? I am making if for about 40 so it would be great to get out of the way a few days ahead.
Great dip! I followed another commenter’s suggestion and made a slurry with some of the evaporated milk and the cornstarch before adding it in. My family and I ate it up! Next time I might try adding jalapeños instead of the green chilies.
That’s terrific to hear Jen! So glad you enjoyed this! N x
I’m just wondering , before I try to make this, how do you think it would turn out if I subbed the onions/tomatoes/green chilies with a can of Rotel? I only ask because it would save me time but I’m also looking for good results, so I don’t want to mess it up. I would assume that I’d still need to season it, according to the recipe, but the Rotel would also provide a nice kick to it depending on which can I use.
Thanks for your input!!
I think YUM!!!
I’m an American (native Californian) who just moved to Australia. I just had queso (made with Velveeta and Rotelle, brought from US) at a party, and it made me want more. A little homesick and bummed I couldn’t find certain ingredients here (like green Chiles). I’ve been following this blog off and on for the past few years, and today I made the dip. I know I ate too much, but it was so good. Almost like home.
That’s great to hear June! Thanks so much for letting me know you enjoyed this! N x ❤️
To the folks who have had a grainy result, that is because the temperature of your evaporated milk mixture was too high. It needs to be on super low, the lowest setting possible on your burner. Add the shredded cheese in small amounts and stir until completely melted before adding more. This takes time and is a slow process. However, your patience will be rewarded, as with most things in life. Cheers.
Thanks for the extra tip Karen!
Hi Nagi,
I’ve come across your website a few times now, every time I looked up some recipes yours always caught my attention. This one looks great and pretty easy to make! I’m from Indonesia, by the way. I used to live in the States for a while, so it gets really frustrating sometimes when I crave for some US foods but well, ingredients required to make them here are so much different and most of the time pricey.
I’d love to try this recipe soon! But I would like to know if you have any idea how long I can store this dip in the fridge, or perhaps freezer? Can I reheat it on the stove instead of microwave?
Thank you!
Very good recipe.
Amazing sauce. I would like to take it up a notch with hot sauce, otherwise its perfect!
This IS life changing!! Thank you thank you! I lost count of how many times I have sent people to this recipe. I used cheddar and added some chopped jalapeno because I like mine spicy!
Couldn’t you solve the “powdery” problem by cooking your sauce at a low boil (BEFORE ADDING CHEESE) for five or so minutes to cook the cornstarch and the “grainy” problem by making sure you NEVER boil the sauce once it has the cheese in it?
I am planning on making this today using the tips I just mentioned.
I made it and it is so delicious! It’s my new “go-to” recipe. Thank you!
PS: instead of tossing the cornstarch with the cheese I made a slurry with the cornstarch and a little evaporated milk and then added that back to the evap milk. I boiled that along with the onion, garlic, chiles, tomatoes, and spices for about ten minutes. I took it off the heat and added the cheese and a few Tbs of regular milk to thin it out. It’s great!
I’m glad to hear you enjoyed this Jill!!! Thanks for taking the time to let me know 🙂 N x
HI Jill! The powdery problem comes from anti caking agents in store bought pre shredded cheese that doesn’t melt down smoothly like cornstarch / cornflour. 🙂 N xx
This was just fabulous. Love the evaporated milk trick. Stayed scoopable. Makes a large amount too. Thx!
So pleased to hear that Betsy! Thanks for letting me know 🙂 N x
Nag, THANK YOU! Hugs and kisses to down under!
Just made this and I am still in awe. Going to the store to buy bags of tortilla chips, or should I make bread or just dip in my fingers? Amazing!
WHOOT! So glad you loved this Christiane! Isn’t it crazy addictive?? 🙂 N xx
I tried this twice with chalkiness both times. I’m from the USA and am thinking perhaps if I dissolve the cornstarch first in water like we always do first for gravy, it may not turn out chalky. I’m thinking your cornstarch may be different in Australia ?
I’m thinking of leaving out the cornstarch but I can see that it adds to the fluffy texture of the dip.
But I’m scared to try it for a third time. It’s wasting my cheese. 😬
Hi Deanna! What cheese are you using? Grating your own or pre shredded in packets?? N x
Cornstarch here in Australia is the same 🙂 The problem is the anti caking agent in some cheeses which causes the cheese not to melt smoothly. I’m been a bit scarred reading about all the different types!!!
I’m in the US. I doubled the recipe and used an 8 oz block of Cabot Seriously Sharp Cheddar and an 8 oz block of Cabot Pepper Jack. I followed the rest of the ingredients and directions. It turned out smooth and shiny. Guests thought it was the best they ever had. Thanks for the recipe.
I tried the recipe twice as well as my friend, twice. We used freshly shredded block cheese that we shredded. It still hand the grainy flavor. I used Argo brand cornstarch but it never makes my gravies grainy. Hmmm just frustrated
It was a bit chalky but so worth it. My kids are the most picky kids and they gobbled it up! We did it to replace our fondue recipe when we studied Switzerland, which specializes in fondue.
Same here. Maybe we used too much cornstarch?
Hey!
If you haven’t already found them, there are white corn chips in Woolworths/Coles now. Mission brand in the brown paper bags.
G
They’re so good, found them!!