Description
Queso Dip (Mexican Cheese Dip) is a rich, creamy, and irresistibly smooth appetizer that’s perfect for parties, gatherings, or casual snacking. This homemade version delivers the same silky texture and bold flavor as restaurant-style queso, but with real ingredients and better taste. The combination of melted cheddar, spices, and green chiles creates a warm, scoopable dip that stays smooth even as it cools and reheats beautifully. Whether served with tortilla chips, nachos, or vegetables, this queso dip is guaranteed to be a crowd favorite.
Ingredients
- 2 1/2 cups tightly packed cheddar cheese, freshly shredded
- 1 tbsp cornflour (cornstarch)
- 1/2 tbsp unsalted butter
- 1 large garlic clove, finely minced
- 1/4 small white onion, very finely chopped
- 375g (13 oz) evaporated milk
- 1 small tomato, finely diced
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 113g (4 oz) canned chopped green chiles
- 1/4 cup coriander (cilantro), finely chopped
- 2 to 3 tbsp milk (as needed for consistency)
- Salt to taste
Instructions
- Toss the shredded cheese with cornflour in a bowl until evenly coated
- Melt butter in a saucepan over medium heat
- Add garlic and onion, cook for about 3 minutes until soft and translucent
- Stir in diced tomato with juices and cook for 2 minutes until slightly softened
- Pour in evaporated milk and add the cheese mixture
- Stir continuously, then add green chiles and spices
- Continue stirring until the cheese melts into a smooth sauce
- Taste and adjust salt if needed
- Mix in chopped coriander
- Add milk gradually to adjust consistency to your liking
- Remove from heat and serve warm or at room temperature
Notes
- Serve with tortilla chips, nachos, crackers, or fresh vegetables
- Keep warm in a slow cooker for parties
- Stir occasionally to maintain smooth texture
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- Reheat in microwave or stovetop, adding a splash of milk if needed
- Freeze for up to 3 months and reheat gently