Queso is incredibly smooth and produced with real cheese. Superior to a Mexican eatery!
This creamy and velvety Queso Dip recipe is a favorite Tex-Mex dip. Onion, garlic, jalapenos, tomatoes, cilantro, and spices give the dish a lot of flavors. Velveeta, move over! Nothing beats a tasty Queso dip with real cheese to soak your corn chips or fried tortillas!
Ah, cheese. A well-known cheese dip enhanced with unique ingredients will wow your guests more than any other dip. Some cheese dips start deliciously but can turn gritty and clumpy as they chill.
We have a secret weapon to combat this outcome: evaporated milk! You’ve probably seen it in a lot of our recipes, like our wildly famous creamy hot chocolate and the Slow Cooker Tortellini Soup, which is a reader favorite.
My suggestion for achieving the ideal consistency in creamy foods without leaving you with an overpowering aftertaste of flour.
Making a Queso dip
In a skillet like the one seen above, or in a pot, this dish comes together quickly and easily. Let food only a little bit cool before serving.
Start with your flavor base:
Green onions should only be sautéed in their white portions for a richer flavor; save the green portions for the very last minute. Add fresh garlic after 1 bunch of green onions, which is the ideal quantity.
Add tomatoes for a richer flavor by using finely diced Roma, cherry, or grape tomatoes. Don’t forget to add the tomato juices as well!
Spices: To give the dip a smoky flavor, we use fire-roasted green chiles, but you may also use fresh chiles or pickled jalapenos.
You have a choice! The flavor profile is enhanced by the addition of ground cumin, onion powder, and cayenne pepper, but you can use any other spices you have on hand or eliminate them altogether.
Add more cayenne, red chili powder, or spicy sauce to the dip to make it milder or hotter to your preference. Our queso dip is wonderful because it is very forgiving.
Make that silky, smooth sauce!
That velvety smooth sauce is made with evaporated milk and cornstarch. Before adding your cheese, let them simmer together until they slightly thicken.
TIP: To avoid oversalting the dip, taste it with the chips you’re serving it with. If necessary, adjust the seasonings.
By making your own tortilla chips, you can elevate the experience to a whole new level. Simply cut tortillas into triangles (each tortilla should provide 8 pieces), shallow fry in oil, drain on a tray lined with paper towels, and immediately season with flaky sea salt.
- 1/2 pound 225 g fresh Cheddar cheese, shredded (smoked, sharp, or American cheddar)
- 1 tablespoon butter
- 3/4 cup green onions, finely chopped
- 2 large cloves of garlic minced
- 3.5 oz (100 g) diced tomatoes, (Roma, grape, or cherry tomatoes)
- 1/2 teaspoon each ground cumin and onion powder
- 1/2 teaspoon cayenne pepper, (add more to taste if desired)
- 1 tablespoon cornstarch corn flour
- 13 oz (375 g) evaporated milk, (full fat)
- 4 oz 120 g fire-roasted green chiles, (or jalapeños)
- 1/4 cup fresh cilantro, finely chopped
- In a medium-sized pot over medium heat, melt the butter. The green onions should be tender after 4 minutes of sautéing (just the white bits). After that, add the garlic and cook for about 30 seconds, until fragrant.
- Together with the chiles, cumin, onion powder, and cayenne pepper, add the tomatoes and their juices. Cook for 2 minutes, stirring periodically, or until tender and aromatic.
- Stir carefully to thoroughly incorporate the evaporated milk with the cornstarch in the pot.
- Bring to a boil, then stir in the cheese. Cook, stirring constantly until the cheese barely melts into the milk and becomes a smooth sauce. Turn off the heat right away.
- Add the reserved green sections of the green onions, cilantro, and salt to taste, if necessary. Mix well.
- Serve hot.
Calories: 163kcal | Carbohydrates: 7g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Fiber: 1g | Sugar: 5g