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!
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. 🙂
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. 🙂
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.
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
-
Guacamole (done right!) or Avocado Hummus Dip
-
French Onion Dip (from scratch) OR Retro Soup Mix 2 Minute French Onion Dip
-
Hot Corn Dip – you’ll love the flavour in this creamy, bubbly dip!
-
Smoked Salmon Dip (flavour you can’t buy in tubs!)
-
See all Dip Recipes
QUESO DIP RECIPE
WATCH HOW TO MAKE IT
Queso Dip (Mexican Cheese Dip) recipe video!
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Queso Dip (Mexican Cheese Dip)
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:
Nutrition Information:
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. 😈
Just made it for the 1st time and it looks very runny. Not cool yet, but is this how it’s supposed to look? I’m concerned that it won’t thicken up. It’s for a shower. HELP!
Just made it for the 1st time and it looks very runny. Not cool yet, but is this how it’s supposed to look? I’m concerned that it won’t thicken up. It’s for a shower. HELP!
Made this for friends who all raved about it. Any idea how to turn it in Chilli con queso dip?
This queso recipe is delicious. I used half pepper jack and half sharp cheddar and followed the recipe exactly. I may skip the cilantro if I’m making it for others since some people don’t like it and it tastes just as good without it.
Thank you so much for this recipe! I have wanted a recipe like this for so long because I also can’t stand fake cheese but I do love queso dip. And how cool is it that you just visited my hometown! I hope you enjoyed your stay in Calgary.
Great dip. I did use half and half and added 1/4 t. red pepper flakes. Will use all the time.
I’ve made this a few times, but tonight I tried dairylea non refrigerated cheddar & it was amazing! – I wouldn’t normally touch the stuff, but made it super creamy. I also used Costco salsa in place of the tomato. A real winner.
Since having had Covid twice, my taste for onions is a hard NO! They smell horrible and taste worse which is truly unfortunate because I used to love them! I am just curious just how much omitting the onions and onion powder would alter the flavor of this recipe. Has anyone tried this recipe without the onion?
This was amazing!!! I used a can of Rotel instead of the pepper and tomato. I also added about 1/4-1-2 tsp of cayenne and a sprinkle of red pepper flakes for some heat. Very very good.
I was thinking the same thing when I read the recipe, A can of Ro-Tel tomatoes would take the place of having to add fresh tomatoes and green chilies, just probably need to drain the can to get a lot of the extra liquid off. And if there’s some folks who cannot buy them where they live, they are available on Amazon. And if you’re feeling extra lazy, you can order the chips there too. The great thing about the Ro-Tel is that they come in mild, original, and extra hot. So you can get as much heat as you want. I usually just use the original, which has the perfect amount of heat.
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.
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.
Hello,
What can I substitute the milks with?
This is so good. Thanks for the recipe.
Cheese dip is an Amazing! Can u freeze it?
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!!!
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!
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..
Velveeta cheese is basically the shelf stable blocks of Dairylea cheddar cheese that is near the peanut butter and Vegemite in most supermarkets
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 ❤️🙏
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
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