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Home Dips

Life Changing Queso Dip (Mexican Cheese Dip)

By:Nagi
Published:28 Jul '17Updated:12 Feb '21
430 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
4.9 from 97 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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430 Comments

  1. Ann Mathews says

    April 21, 2021 at 3:29 am

    Can you substitute Rotel tomatoes for some of the ingredients?

    Reply
    • Nagi says

      April 21, 2021 at 12:05 pm

      Hi Ann, we don’t get them here so I haven’t tried to be honest, I’m sure you could! N x

      Reply
  2. Olivia Jakel says

    April 15, 2021 at 12:13 pm

    This queso was exceptional! I added a bit more cumin and dash of red pepper flakes. No more store-bought queso for this gal 😛

    Reply
  3. Brooke says

    April 15, 2021 at 10:33 am

    5 stars
    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!!

    Reply
  4. Susan A. Taylor says

    April 3, 2021 at 1:20 pm

    Has anyone made this recipe using Cotija cheese?

    Reply
  5. Denise Walters says

    March 31, 2021 at 4:28 pm

    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?

    Reply
  6. Linda says

    March 30, 2021 at 8:29 am

    5 stars
    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!

    Reply
  7. Angela says

    March 22, 2021 at 10:00 am

    5 stars
    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.

    Reply
  8. Mark says

    March 20, 2021 at 9:35 pm

    5 stars
    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.

    Reply
  9. Diane Owens says

    March 8, 2021 at 10:23 am

    Hi Nagi, we really loved this dip, so tasty! – can I freeze the leftovers? Thanks Diane x

    Reply
    • Nagi says

      March 9, 2021 at 10:39 am

      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

      Reply
  10. Josie LaChance says

    March 6, 2021 at 1:46 pm

    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!!

    Reply
  11. Karen Mundey says

    February 10, 2021 at 8:16 am

    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

    Reply
  12. Karen Mundeu says

    February 10, 2021 at 3:40 am

    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

    Reply
  13. F.K. says

    February 9, 2021 at 5:14 am

    I made it for Superbowl, and everyone loved it! Thanks for the recipe.

    Reply
    • Nagi says

      February 9, 2021 at 10:23 am

      Wahoo, that’s great!! N x

      Reply
  14. CJELLIE415 says

    February 8, 2021 at 9:10 am

    5 stars
    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.

    Reply
  15. Karen says

    February 7, 2021 at 8:08 am

    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?

    Reply
    • Nagi says

      February 8, 2021 at 2:32 pm

      Hi Karen, it reheats perfectly! Just microwave gently. N x

      Reply
  16. Brittney Sanchez says

    January 22, 2021 at 3:21 pm

    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!!

    Reply
  17. win says

    January 18, 2021 at 4:06 pm

    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!!!

    Reply
  18. Holly says

    January 9, 2021 at 9:34 am

    5 stars
    The best ever!

    Reply
  19. Eden says

    January 4, 2021 at 6:05 pm

    5 stars
    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!

    Reply
  20. Natalie says

    January 2, 2021 at 9:59 am

    5 stars
    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.

    Reply
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Hi, I'm Nagi!

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