Life Changing Queso Dip (Mexican Cheese Dip)
A silky smooth Queso Dip (Mexican Cheese Dip) made with real cheese, perfect for dipping and reheats well.
Equipment
- large saucepan
- Small pot
- bowl
Ingredients
Cheese and Base Ingredients
- 2.5 cups cheddar cheese, freshly shredded Tightly packed, shred your own cheese
- 1 tablespoon cornflour / cornstarch
- 0.5 tablespoon unsalted butter
- 1 large garlic clove, finely minced
- 0.25 small white onion, very finely chopped ~¼ cup
- 375 g evaporated milk (1 can), not low fat
- 1 small tomato, finely diced (¾ cup)
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon cumin
- 113 g chopped green chile, fire roasted (1 can)
- 0.25 cup coriander / cilantro, finely chopped
- 2-3 tablespoon milk, any type (to loosen, as needed)
- Salt to taste
Instructions
Cooking Instructions
- Toss cheese and cornflour in a bowl to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- 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 slightly softened.
- Add evaporated milk and cheese. Stir, then add chiles and spices.
- Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste and stir through coriander.
- Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools.
- Remove from heat. Serve warm or at room temperature.
- Store in the refrigerator. Reheat in microwave and adjust consistency as desired with a tiny bit of milk.
Notes
Pre-shredded cheese might make your dip grainy. Cheese type: Cheddar, other good melting cheeses work too. Fire roasted green chile adds smokiness.
Nutrition
Serving: 85gCalories: 162kcal
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