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. 😈
Can you substitute Rotel tomatoes for some of the ingredients?
Hi Ann, we don’t get them here so I haven’t tried to be honest, I’m sure you could! N x
This queso was exceptional! I added a bit more cumin and dash of red pepper flakes. No more store-bought queso for this gal 😛
This was a hit with everybody! Easy to make and absolutely delicious. First time making queso so I was a little nervous but it was awesome!!
Has anyone made this recipe using Cotija cheese?
I HATE Tostinos so-called cheese dip. It’s a pasty concoction with little resemblance to actual cheese; you might as well use Velveeta or some other “processed” cheese product. Are you saying this is a copycat of that icky stuff? You said it’s served in restaurants. I can’t imagine a self-respecting Mexican restaurant that would serve Tostinos. Maybe you meant a different product?
Nagi nailed this one! I’ve tried a lot of queso recipes and this one is the best. I used 1/2 Monterey Jack and 1/2 Cheddar and it was just a bit “powdery”. I believe it was because the Monterey Jack had some additives (didn’t notice till after I put it in…). Definitely I think if I’d used all cheddar that would not have happened. Will be making this again soon!
Another hit!! I think the hardest part of the recipe was working out the difference between tasty and cheddar cheese lol. I had have half of it one night and the other half the next night. It reheats great and I will be making it again.
I’ve made this several times and will be making it again tomorrow for some friends coming over. It is excellent. Suppose I’m like a lot of people and tweak it a bit. My biggest adjustment is substituting jalapenos for the chilies. Any way, thanks for posting this.
Hi Nagi, we really loved this dip, so tasty! – can I freeze the leftovers? Thanks Diane x
Hi Diane, yes you can definitely freeze the leftovers! I usually thaw and heat gently in the microwave. You may find it slightly runnier after being thawed due to the fact cornflour doesn’t freeze well. N x
Ok I hardly ever come back to comment. I’m trying to get into the habit of such. But WOW! I have made so many queso dips but they never turn around. I switched up a few of the ingredients but it was amazing! The perfect queso. Thank you so much!!
I haven’t made the Queso YET, but very, very soon. Another way we make tortilla chips to eat with our “fake cheese” (so true though) Tostetos brand queso is with flour tortillas. I can’t stand the salt either, just cut them into triangles, spray with cooking spray, then into the oven on 400 F until they crisp up. Legend!! Next time you’re in Canada, come on over for some!! Lol
I haven’t made the Queso YET, but very, very soon. Another way we make tortilla chips to eat with our “fake cheese” (so true though) Tostetos brand queso is with flour tortillas. I can’t stand the salt either, just cut them into triangles, spray with cooking spray, then into the oven on 400 F until they crisp up. Legend!! Next time you’re in Canada, come on over for some!! Lol
I made it for Superbowl, and everyone loved it! Thanks for the recipe.
Wahoo, that’s great!! N x
Very tasty! The directions are also very easy to follow. I added a bit more cumin and some chipotle chile pepper powder to add some smokiness.
Hi Nagi.
I’m planning on making this tomorrow. How can I reheat this if I make it tomorrow morning and eat it later in the day?
Hi Karen, it reheats perfectly! Just microwave gently. N x
This truly is life-changing! So good, but recipe made more than I can eat! How long will this keep in the fridge? Can it be frozen??? Thanks for the phenomenal recipe! So happy to have learned about the evaporated milk trick!!
Hi Nagi! Wondering if the 2-3 tablespoons milk is a must in this recipe. Can I use water or chicken broth? or more evap milk? Thx!!!
The best ever!
This was a great and really flavorful recipe that all my friends loved. I didn’t have cornstarch so I started by making a roux with 2 tbsp butter and 2tbsp flour. I also used per-shreded cheese. Next time, I would even replace the evaporated milk with normal milk since that’s cheaper and easier to get. If you do make a roux, the important thing is to cook the flour and butter really well (I like to cook it at least 5 min) before adding the milk and slowly warming it. Then, once the milk is heated, completely remove it from the heat to add the pre-shredded cheese to prevent the cheese from breaking down and causing graininess. Mine was silky smooth even after refrigeration. This recipe also makes a LOT so depending on COVID in your area 10 people are advised!
This recipe was easy and loved by my whole extended family. I added the spices when the tomatoes went in to cook them off and didn’t need any milk to make thinner. Thank you for sharing with us.