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queso dip

Queso Dip (Mexican Cheese Dip)

Prep : 5 minutes
Cook : 5 minutes
Author : Anna Lee
Cuisine : Mexican
5 from 1 vote
Serving : 3
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Homemade queso dip can be as silky smooth as canned, even when cold. You don't need to heat it or keep it warm to stay silky smooth. The secret is to use evaporated milk. Even if you keep it in the refrigerator, you don't have to reheat it, you can eat it at room temperature and it'll still be silky smooth.

Ingredients

  • 2.5 cup  225 g Cheddar cheese, freshly shredded
  • 375 g /13 oz evaporated milk
  • 1 teaspoon olive oil
  • 1 tablespoon cornstarch
  • 1 garlic, minced
  • 1/4 onion, finely chopped
  • 3 tablespoon milk, (Note 1)
  • 1/4 teaspoon garlic powder, cumin
  • 50 g canned chop Jalapeno, or green chili
  • 1/2 tomato, finely diced
  • coriander or cilantro finely chopped

Instructions

  • Heat the pot over medium heat, add butter, garlic and onion.
  • Turn the heat to low and stir-fry the onion until it's translucent.
  • Add garlic powder and cumin powder to stir fry. (Note 2)
  • Prepare a container, pour evaporated milk and cornstarch into it, use a spoon and mix well before pouring it into the pot. (Note 3)
  • Add to the pot and stirring constantly, add the cheddar cheese, chopped tomato, cilantro and chopped jalapenos and mix well until everything is cooked.
  • Add salt to adjust the flavor. Remove from heat.
  • Ready to serve.

Video

Tips & Notes:

1. Add milk to adjust the consistency.
2. Garlic and cumin powders must be sautéed with oil to enhance the flavor before adding evaporated milk.
3. The cornstarch must be mixed well and dissolved in the evaporated milk before it's added to the pot. This way it won't clump together in the pot.
* You only need low heat to stir it during the process, you don't need high heat or it'll burn easily.
* And don't forget to stir with a spoon so that nothing burns and all the ingredients can be mixed well.
* You can keep it in the fridge for months. When you want to eat it, just set it at room temperature. They'll still silk smoothly.
Unlike other homemade cheese sauces, you'll need to reheat it or eat it while it's warm, not cold.
Keyword: Mexican Cheese Dip,Queso Dip
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