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 to serve for tomorrow – I cannot stop sneaking some chips dipped in it!
I made it without the tomatoes because I have some guests that can’t eat tomatoes, and even without this the dip was amazing. I will be trying it again next time with the tomatoes!
Thanks for a great recipe!
I’m so glad you loved it Cat, I eat far too much of it when I make it 😬
I made this recipe for 40 people and it turned out absolutely amazing! I decide on a taco bar for the dinner and made everything ahead then reheated the hot items in the crock-pot. I included the following TinEats Recipe’s: Carnitas, Mexican Red Rice, Restaurant Style Salsa, and Queso Dip. It all was amazing! Thanks Nagi for a great meal!
Hi Nagi! Love your recipes! I’m an American in NZ and have been on the hunt for a queso but sadly I just made this and it didn’t work for me! It seems kind of curdled/split – Is it because I accidentally boiled it? Is there any chance of redeeming it? Please help! 😊 I also can’t find green chiles anywhere… the difficulties of living abroad 😭
Hi Carol, yes if you boil it it can split unfortunately – you may need to start again! – N x
Found your wonderful site with this post! My mother loves jarred and fake cheese – I don’t. To celebrate her birthday today, she had a queso craving! So how could make one she’d love, without compromising that I want to cook with simple/honest ingredients? This recipe was just that! So good it was actually mom approved!! It even holds up to some minor deviations well. For the cost, this is definitely something to make again and again (and have fun experimenting with)!
I’m so glad it was a hit Tori, that’s awesome to hear!!
N — a native Texan & grew up on fake cheese dip — it was a summer / “at the beach” thing. (kudos to my mom — we always had real cheese in my house… it was just the fake DIP we summered on) I haven’t made your life changing queso dip… but I can tell it’s gonna be fantastic!! I instantly love your writing style and zest. Thanks for you… Ali Blake
Thanks so much for the feedback Ali! I promise you’ll love this Queso!!
Your queso dip recipe is bomb! Thank you! My guests loved it!
I’m so glad it was a hit Kimmy 🙌
Have tried several queso recipes, this is the best by far. I split the cheese evenly between mild cheddar and pepper jack, gave it a subtle bite that was perfect.
Perfect Jerry!
Oh dear…. this was my first recipe fail from your recipes…. When I say fail… it was not you it was me ,lol. Being from Canada, I know what the jarred version of this is… and I love it… So I thought I would give this recipe a go…. To my surprise after making your version I found it disgustingly sweet…. Why you ask?… I now know the difference between evaporated milk and condensed milk…. I have never used either so I had no clue, lol…
Noooooooo! Not condensed milk! 😂 You’ll have to give it another go!
The Queso is delicious. I want to make some for a party. Can I keep it warm in a crockpot?
You sure could, great idea!!!
Thank you for the effort you put into the recipes you share.
Thanks so much ❤️
Hi Nagi,
I’m a “weird” person that doesn’t like things with chunks in it– but I want all the flavour that those chunks bring. Could I give it a few blitzes with an immersion blender or strain it possibly? I love, love, love queso dip and the store bought stuff is just chemicals, so it would be awesome to make this my new go-to.
Thanks!
Becca
Hi Becca, I’ve never actually blended it but I don’t see why not! I hope you love it!
Thanks Nagi!
Cheers,
Becca
I totally agree with the saltiness of store bought chips, which also break way too easily. I love restaurant chips, but I tend to spend too much money every time I go.
I hear ya Anna!
This recipe turned out great. It turned out a teeny bit gritty, but still good. We added in a bunch of red pepper flakes and some chorizo too.
Hi Samantha, did you use store bought shredded cheese by any chance? – N x
This. Is. Amazing. Thank you!!! I’m so glad to have found a queso recipe that doesn’t use fake cheese. Yummo!
I say NO to fake cheese 🙅🏻♀️ I’m so glad you loved this recipe Amber!
how long does this last for if stored correctly?
Hi Gerry, I have kept for 5 days before, but I have frozen and defrosted this successfully too!
It came out gritty- probably due to the cornstarch. I’ve made better
Hi Angela, I’m so sorry it didn’t work for you – that doesn’t sound right at all! What type of cheese did you use? – N x
This recipe looks great! The 1/4 cup coriander, is that ground coriander you’re using?
Hi Pam – No it’s fresh coriander leaves. — Nx
Thank you for this recipe! I’m making it for a party and can not wait to try it.
You’re so welcome Katie, enjoy!
Your ingredients say to use:
1/4 cup coriander / cilantro, finely chopped
Does that mean use either coriander or cilantro? Or does it mean mix the two until you get 1/4 cup?
Hi Suzanne, coriander & cilantro are the same thing – just called different things depending on where you are in the world ☺️
I’ve never been to the US, but my daughter asked me to make it and it was a brilliant success. I altered it slightly because I had pepper jack cheese, so I only added onions, a pepper and a tomato and garlic, but she said it was very authentic. Thank you!
Great stuff Anne!