Description
This authentic Mexican Queso Dip is a creamy, cheesy delight made with cheddar cheese, evaporated milk, roasted green chiles, and fresh ingredients. Perfect as a party appetizer or game day snack, it offers a smooth, silky texture with a mild kick from fire-roasted chiles balanced by fresh tomatoes and cilantro. Ready in just 15 minutes, this easy stovetop recipe delivers rich, flavorful queso that stays scoopable even when cooled.
Ingredients
Scale
Cheese Mixture
- 2 1/2 cups (tightly packed) freshly shredded cheddar cheese
- 1 tbsp cornflour (cornstarch)
Base Ingredients
- 1/2 tbsp (10g) unsalted butter
- 1 large garlic clove, finely minced
- 1/4 small white onion, very finely chopped (~1/4 cup)
- 375g / 13 oz evaporated milk (1 can), not low fat
Vegetables & Herbs
- 1 small tomato, finely diced (3/4 cup)
- 113g / 4 oz can chopped fire roasted green chiles
- 1/4 cup fresh coriander (cilantro), finely chopped
Spices & Seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- Salt, to taste
To Adjust Consistency
- 2 – 3 tbsp milk (any type) to loosen as needed
Instructions
- Toss Cheese and Cornflour: In a bowl, combine the freshly shredded cheddar cheese and cornflour. Toss them together thoroughly to evenly coat the cheese with the cornflour, which helps prevent clumping when melted.
- Melt Butter: Heat the unsalted butter over medium heat in a large saucepan or small pot until melted and slightly bubbling, preparing the base for sautéing.
- Sauté Garlic and Onion: Add the finely minced garlic and very finely chopped white onion to the melted butter. Cook slowly for about 3 minutes, stirring occasionally, until the onion becomes translucent but does not brown, creating a flavorful aromatic base.
- Add Tomato: Stir in the finely diced tomato, including its juices, and cook for an additional 2 minutes until the tomato softens slightly and blends with the aromatics.
- Add Evaporated Milk and Cheese: Pour in the evaporated milk and add the cheese mixture. Stir constantly as the cheese begins to melt into the milk, creating a creamy sauce.
- Incorporate Chiles and Spices: Add the canned chopped fire roasted green chiles along with the onion powder, garlic powder, and cumin. Stir to evenly distribute the flavors throughout the sauce.
- Finish Melting Cheese: Continue stirring the mixture until the cheese has fully melted and the sauce reaches a smooth, silky consistency.
- Season with Salt and Add Coriander: Taste the dip and add salt as needed, depending on the saltiness of your cheese. Stir through the finely chopped fresh cilantro to add a fresh herbal note.
- Adjust Consistency: If the dip is too thick, gradually stir in 2 to 3 tablespoons of regular milk to loosen it to your desired consistency. Remember the dip thickens upon cooling, so quite loose is ideal.
- Serve or Store: Remove the dip from heat and serve warm or at room temperature. It remains soft and scoopable even when cooled. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or on the stove, adjusting consistency with a splash of milk as needed.
Notes
- Use freshly shredded cheddar cheese, not pre-shredded, as it melts smoother and avoids additives that hinder melting.
- The tomato adds freshness and slight acidity; its juice helps with moisture and flavor balance.
- Fire roasted chopped green chiles add smoky heat and authentic Mexican flavor, but you can substitute with mild or hot green chiles based on preference.
- Salt amount varies by cheese brand; taste before adding extra salt.
- This queso dip thickens as it cools; stir in milk when reheating to adjust texture.
- Store the dip in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
