Queso Cheese Dip is the ultimate comfort food.
A velvety blend of cheddar cheese and evaporated milk with flavor boosters like tomato, cilantro, green chiles, and spices make the ultimate dip. This Tex-Mex dip is sure to be a hit at any party!
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Homemade Queso Dip
Cheese is my love language. I love all things cheese. And when I found this recipe I fell in love!
- So easy queso recipe is so quick to throw together.
- This dip is the perfect consistency, silky and velvety.
- Use real, simple ingredients.
- Make ahead and reheat when guests come over!
Ingredients
- cheese: Sharp cheddar has the best flavor for the queso. Freshly shredded cheddar melts smoothly for a creamy texture.
- cornstarch: Will help thicken the dip.
- butter
- garlic
- onion: Ensure the onion is finely chopped.
- evaporated milk: Queso with evaporated milk is less likely to separate and will maintain it’s creamy texture.
- tomato: Any tomato can be used, but I use 1 medium Roma tomato. Add the tomato juices to the pan with the tomato.
- spices: Cumin, garlic powder, and onion powder all add flavor to this dish.
- green chiles: Use fire roasted diced green chiles. They add great flavor and are not spicy.
- cilantro
- milk: The milk is added to bring the dip to your desired consistency.
I like to serve this queso dip with tortilla chips but other delicious dippers include veggies sticks, soft pretzel bites, or serve as a side with your quesadilla. Take it to the next level and top your nachos with this queso sauce.
You will also need a saucepan.
How to Make Queso Dip
This queso dip comes together so quickly!
- Toss freshly shredded Cheddar cheese with cornstarch.
- Melt butter, then sauté garlic and onion until translucent.
- Add diced tomato, cook until slightly softened.
- Stir in evaporated milk, cheese, green chiles, and cumin until a silky sauce forms.
- Mix in cilantro, and adjust consistency with 2-3 tablespoon milk.
Tips for Storing Leftover Queso Dip
- Refrigerate in an airtight container for up to 4 days.
- Reheat gradually, adding milk for consistency as needed.
- Avoid freezing, as the texture of dairy changes when frozen.
More Delicious Dips
Jalapeno Popper Dip Recipe – a spicy cream cheese dip
Dill Pickle Dip – homemade chip dip
Easy Guacamole – pairs perfectly with queso!
Queso Cheese Dip
Equipment
- saucepan
Ingredients
- 2½ cups cheddar cheese freshly shredded
- 1 tablespoon cornstarch
- ½ tablespoon butter
- 1 garlic clove minced
- ¼ cup finely diced white onion
- 1 13 oz can evaporated milk
- 1 small tomato finely diced
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 4 oz can chopped green chiles
- ¼ cup cilantro finely chopped
- 2-3 tablespoons milk as needed
Instructions
- In a small bowl, toss together cheese and cornstarch in a bowl.
- In a saucepan, melt butter over medium heat.
- Add garlic and onion and cook until just translucent, about 3 minutes.
- Add diced tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
- Stir in evaporated milk, cheese, green chiles and spices. Stir until cheese is melted through.
- Gently stir in cilantro.
- Stir in milk as needed to desired consistency.
Notes
Nutrition
Recipe from Recipe Tin Eats
