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Home Dips

Life Changing Queso Dip (Mexican Cheese Dip)

By:Nagi
Published:28 Jul '17Updated:12 Feb '21
441 Comments
Recipe v Video v Dozer v

This Queso Dip is a copycat of the cheese dip sold in jars and served at your favourite Mexican restaurant. The miracle of this is that it’s silky smooth even when it cools – and reheats perfectly. Imagine the possibilities!

Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. www.recipetineats.com

COPYCAT QUESO DIP

“I MUST try fake cheese dip!” I declared to Jo when I visited her in Calgary, Canada, earlier this month. “We don’t have it in Australia!” She wrinkled her nose and looked at me dubiously, trying to figure out if I was serious. Once she realised I was, she lead me to the astonishingly large range of fake cheese dips in the corn chip aisle at the supermarket.

I picked out an orange coloured Queso with “MADE WITH REAL CHEESE!!!” plastered across the label. Honestly – does anyone believe that for a second??? Cheese ain’t cheese if it can survive on the shelves for months – years!!!

But…. don’t judge me. We warmed that “stuff” up, and I had my first try of fake cheese dip….. and I enjoyed it. Yes, there’s that artificial edge to it (real cheese… *snort*!). But I still liked it. Decided I had to replicate it using real ingredients when I got home to Sydney.

So I did. 🙂

Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. www.recipetineats.com

WHY THIS IS LIFE CHANGING

This Queso Dip recipe is for everyone out there who has attempted to make a Mexican cheese dip like what you get at Mexican restaurants and found it lacking. If you want the dip to be silky smooth like the stuff you get in jars, then the recipes call for fake cheese – Velveeta or other processed cheeses.

Other recipes are made starting with a roux – butter & flour – which is used to make a béchamel sauce into which cheese is added. While this makes a terrific cheese sauce for pouring over vegetables, in lasagna, gratins etc, it doesn’t have that truly silky and rich texture of a cheese dip.

Some recipes call for real cheese and varying combinations of cream / sour cream / mayonnaise – but the problem with these is that when the dip cools down, the cheese congeals. It’s super tasty – but you need to keep it warm. And it has a tendency to split when rewarmed.

The solution? Evaporated milk + cornflour/cornstarch + cheese = silky smooth rich cheese dip / sauce. Truly. It works. 🙂

Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. www.recipetineats.com

Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. www.recipetineats.com

Actually, I shared Nachos Cheese Dip a couple of years ago which is a simpler version of this dip. This Queso Dip is my copycat of the fake cheese dip I tried in Canada (it was Tostitos) and the ultra addictive dips served at Tex Mex restaurants in America.

I even made my own corn chips using corn tortillas because I can no longer find white corn chips here. And also because corn chips made using corn tortillas tastes so much more like corn than store bought. Plus the added bonus of being able to control the amount of salt on them – is it just me who finds store bought corn chips super salty?? I swear, they are getting saltier. If I want corn chips to use for a dip, I have to hunt for salt reduced or even unsalted.

Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. www.recipetineats.com

Don’t make this Queso Dip when you’re home alone. I’m supposed to be on my Post Holiday Health Kick (I know, I know, you hear this every time I come back from holidays!!!) and it’s taken astronomical will power to hold back.

I’ve got 3 batches of this Mexican Cheese Dip in my fridge. I’m planning to offload them tomorrow. – Nagi x

PS Except maybe that one little jar. I might keep that for myself…..

PPS I realise that some people may raise their eyebrows at the name “Life Changing Queso Dip”, but for Queso Dip lovers, I deign to say this will be life changing!!!

More dip recipes

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Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. www.recipetineats.com

QUESO DIP RECIPE
WATCH HOW TO MAKE IT

Queso Dip (Mexican Cheese Dip) recipe video!

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Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. recipetineats.com

Queso Dip (Mexican Cheese Dip)

Author: Nagi
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Appetiser
Mexican
4.87 from 99 votes
Servings10 people
Tap or hover to scale
Print
  • 2602
Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.

Ingredients

  • 2.5 cups / 225 g Cheddar cheese, freshly shredded (Important - read Note 1)
  • 1 tbsp cornflour / cornstarch
  • 1/2 tbsp / 8 g butter
  • 1 large garlic clove, minced
  • 1/4 small white onion, very finely chopped (1/4 cup)
  • 375 g / 13 oz evaporated milk (1 can, not low fat)
  • 1 small tomato, finely diced (3/4 cup) (Note 2)
  • 1/4 tsp each onion powder, garlic powder, cumin
  • 4 oz / 113g can chopped green chile, fire roasted (Subs Note 3)
  • 1/4 cup coriander / cilantro, finely chopped
  • 2 - 3 tbsp milk, any
  • Salt

Instructions

  • Place cheese and cornflour in a bowl, toss 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 tomato is 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 - amount required depends on saltiness of cheese used - and stir through coriander.
  • Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
  • Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
  • Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

Recipe Notes:

1. Pre shredded cheese contains additives to avoid clumping. As a result, sometimes they do not melt as well as you'd hope into liquid form, like this dip (melting on toast, on casseroles etc is ok). The end result can be a bit grainy which is not very nice. So it's safest to use freshly grated cheese.
I recommend using cheddar for this recipe. Ordinary, sharp, extra sharp are all fine. I've had some problems with slight "powderiness" with some brands of Tasty cheese (popular type of cheese in Australia) so I just stick with Cheddar now. 
You can substitute half the cheese with Pepper jack for a slight kick.
2. You can also use diced canned tomato. Drain in a colander and measure about 3/4 cup. The dip comes out slightly pinker.
3. Canned green chile is not readily available in Australia (grr!!!). I bring back dozens of cans from the States every time I go! It is not spicy, it actually tastes like capsicum/bell peppers. The main thing is that they are fire roasted so they add a touch of smokiness to the dip. So the best sub for this recipe is to use roasted capsicum sold in jars (green or red), finely chop it and measure out 1/2 cup. Otherwise, just leave it out - the cheese dip is still super tasty.
Some readers have kindly provided links for places to source American products, including green chillies (WHOOT!) here in Australia. Here is an online store, USA Foods, and here is a resource that lists places to get Mexican ingredients in Australia.
4. Homemade Tortillas - I made my own using corn tortillas because I like white corn chips but they are no longer sold at supermarkets here in Australia and also I find store bought corn chips too salty. All I did was stack the tortillas then cut into 6 wedges. Fry in 1.5cm / 3/5" of oil in a large skillet heated over medium high heat until crispy (single layer). Drain on paper towels, sprinkle lightly with salt while hot.
5. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Serving: 85gCalories: 162cal (8%)
Keywords: Mexican Cheese Dip, Queso Dip
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

That’s not a peeved look on his face, even though that’s what you might think. It’s a look of contentment and utter comfort in his very cozy sweatshirt. I’m sure of it. He’s not embarrassed. 😈

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Hi, I'm Nagi!

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441 Comments

  1. Jan Rhoades says

    December 15, 2022 at 1:55 pm

    I found this recipe by accident and will certainly be trying it over the holiday season when ‘extra’ people are around.
    I too make my own corn chips but instead of frying them, like you, I cut them up, put them in a plastic bag with some seasoning, lightly spray with spray oil, toss well and bake on a tray in the oven. You need to keep your eye on them but no one ever knows they’re not sore bought and no frying involved.

    Reply
  2. Sharlene Alizadeh says

    November 7, 2022 at 5:33 pm

    Can you make this ahead? Or any tips for making this ahead. I’m planning to make this for my daughter’s 1st birthday party.

    Reply
  3. Anna Keefe says

    October 26, 2022 at 8:00 am

    Hello,
    What can I substitute the milks with?

    Reply
  4. JC says

    September 19, 2022 at 8:07 am

    5 stars
    This is so good. Thanks for the recipe.

    Reply
  5. Michelle says

    September 17, 2022 at 4:04 pm

    Cheese dip is an Amazing! Can u freeze it?

    Reply
  6. Veronica Shafer says

    September 5, 2022 at 6:38 am

    I’ve been making queso the same way for years. I’ll be making yours from now on. I did switch out cheddar for white American. The melted butter and fresh garlic made a huge difference. Delicious !!!’
    Thank you!!!

    Reply
  7. Jeffrey A Weddle says

    August 6, 2022 at 7:30 am

    You said you make your own tortillas? I make a tortilla press from hardwoods. Maple, oak, mahogany and hickory! I make cutting boards to! if you are interested I can send pics via your email. Pretty sure you will like them!

    Reply
  8. Krupa says

    June 15, 2022 at 7:56 pm

    Hi Nagi
    Which brand cheddar cheese you have used in quest dip?it would be good if u can share..I am here in Australia it’s very hard to find velveeta cheese here..

    Reply
    • Jordana says

      June 17, 2022 at 3:12 pm

      Velveeta cheese is basically the shelf stable blocks of Dairylea cheddar cheese that is near the peanut butter and Vegemite in most supermarkets

      Reply
  9. Carmel says

    May 26, 2022 at 11:46 pm

    Hi Nagi
    Dozer looks super cute in his top. Love the cheese dip recipe remenisent of a recipe I enjoyed at an eighties dinner party, back in the days. Thanks for sharing ❤️🙏

    Reply
  10. Lee says

    May 25, 2022 at 10:19 am

    Sounds ridiculous but where do you actually get ‘cheddar’ from? I bought a block of what was called extra tasty cheddar online from Woolies (the only option when you search cheddar) and when it turned up it’s just labelled extra tasty cheese….is tasty the same thing as cheddar? I have had issues with tasty being grainy in the past also…
    Otherwise has anyone tried using the block cheese that doesn’t need to be refrigerated for this recipe …dairylea or Kraft

    Reply
  11. Lillie says

    May 22, 2022 at 12:02 pm

    2 stars
    We’ll this wasn’t exactly what I expected. The sauce had a grainy mouth feel. Not near enough heat, though I added dried red Chile peppers and ground adobo. Will probably look for a diff recipe

    Reply
  12. Anna says

    May 9, 2022 at 8:02 pm

    5 stars
    Delicious! Just came back from a trip to the States saddened by the fact there is no good queso in England. Well this was a complete revelation! Thanks for a delicious recipe ☺️

    Reply
    • Nagi says

      May 10, 2022 at 4:15 pm

      It was the same here in Oz – that’s why I decided to make my own!! N x

      Reply
    • Zena Simpson says

      October 8, 2022 at 11:18 pm

      Hi, mine is quite runny do I just need to wait for it to cool or add anything extra? All the cheese has melted.

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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