Queso Cheese Dip
Make the perfect Queso Cheese Dip with melty cheddar, spices, fresh tomato and cilantro.
Servings 8 servings
Calories 117kcal
Equipment
- saucepan
Ingredients
- 2½ cups cheddar cheese freshly shredded
- 1 tablespoon cornstarch
- ½ tbsp 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
At the end, taste the dip and add salt to taste.
The dip will thicken as it cools.
Store in the refrigerator for up to 5 days. To reheat add a splash of milk and either microwave or heat on stovetop.
Nutrition
Calories: 117kcal