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Queso Dip (Mexican Cheese Dip) Recipe

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4.2 from 11 reviews

This creamy Mexican Queso Dip is a warm, cheesy delight perfect for parties and gatherings. Made with cheddar cheese, evaporated milk, and fire-roasted green chiles, it combines a silky texture with a mild spicy kick. Ready in just 15 minutes, it’s delicious served warm or at room temperature with tortilla chips or fresh veggies.

Ingredients

Cheese and Thickening

  • 2 1/2 cups (tightly packed) freshly shredded cheddar cheese
  • 1 tbsp cornflour (cornstarch)

Sauté Base

  • 1/2 tbsp (10g) unsalted butter
  • 1 large garlic clove, finely minced
  • 1/4 small white onion, very finely chopped (~1/4 cup)
  • 1 small tomato, finely diced (3/4 cup)

Liquids

  • 375g / 13 oz evaporated milk (1 can), not low fat
  • 2 - 3 tbsp milk (any type, to loosen as needed)

Seasonings and Extras

  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 113g / 4 oz can chopped green chile, fire roasted
  • 1/4 cup coriander (cilantro), finely chopped
  • Salt, to taste (depends on cheese saltiness)

Instructions

  1. Toss Cheese and Cornflour: In a bowl, combine the shredded cheddar cheese and cornflour, tossing them together to ensure the cheese is evenly coated. This helps prevent clumping when melting.
  2. Melt Butter: Heat the unsalted butter over medium heat in a large saucepan or small pot until melted and slightly bubbling.
  3. Sauté Garlic, Onion, and Tomato: Add finely minced garlic and very finely chopped onion to the melted butter. Cook slowly for about 3 minutes until the onion becomes translucent but not browned. Then add the finely diced tomato along with its juices, cooking for an additional 2 minutes until the tomato softens slightly.
  4. Add Evaporated Milk and Cheese: Pour in the evaporated milk, then stir in the cheese and cornflour mixture. Mix well to begin dissolving the cheese.
  5. Add Chiles and Spices: Add the fire-roasted chopped green chiles, onion powder, garlic powder, and cumin to the pot. Stir to combine all ingredients thoroughly.
  6. Melt Cheese Mixture: Continue stirring the mixture over medium heat until the cheese completely melts and the sauce turns silky and smooth in texture.
  7. Season and Add Coriander: Taste the dip and add salt as needed, keeping in mind the cheese’s natural saltiness. Stir through the finely chopped coriander (cilantro) to add fresh flavor.
  8. Adjust Consistency: Gradually stir in 2 to 3 tablespoons of milk or water to loosen the dip to your preferred thickness. Note that the dip will thicken as it cools, so you may add a bit more liquid later if needed.
  9. Serve or Store: Remove the dip from heat and serve warm or at room temperature. It remains soft and scoopable even when cooled. To store, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave, adjusting consistency with a splash of milk if required.

Notes

  • Important to use freshly shredded cheddar cheese for best melting and texture; pre-shredded cheese may contain anti-caking agents that affect smoothness.
  • The tomato adds moisture and slight acidity, balancing the richness. Finely dice it for even cooking.
  • Fire-roasted chopped green chiles add smoky flavor, but you can substitute with roasted mild green chiles if desired.
  • The dip thickens as it cools; stir in a little milk before serving if needed to loosen.
  • Store leftovers refrigerated up to 5 days or freeze for up to 3 months.

Find it online: https://cozyplatter.com/queso-dip-mexican-cheese-dip-recipe/