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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. Gav says

    April 18, 2022 at 9:46 pm

    5 stars
    Been searching for the perfect queso in the UK for years. The search is over, this is excellent!

    Reply
    • Nagi says

      April 18, 2022 at 10:15 pm

      That’s great Gav!! I am so happy you liked it! N x

      Reply
  2. Anna says

    April 14, 2022 at 12:39 am

    5 stars
    Amazing! We make it exactly as written. This was our first queso recipe we tried and we’ve made it several times since. Better than store bought. Thanks!!

    Reply
    • Nagi says

      April 14, 2022 at 12:59 pm

      Yippee!! I am happy that you liked it Anna!! N x

      Reply
  3. Dee says

    March 14, 2022 at 2:28 pm

    Hmmm I must have did something wrong. The sauce came out sweet. We even added more salt.

    Reply
    • Nagi says

      March 14, 2022 at 2:54 pm

      It should not be sweet…it should be spicy!! N x

      Reply
      • Dee says

        March 15, 2022 at 12:39 am

        Definitely spicy with the chiles but sweet also. How do I cut down the sweetness from the condensed milk?

        Reply
        • Nagi says

          March 15, 2022 at 1:26 pm

          Ah! That is your problem – it calls for evaporated milk, not condensed! They are very different!! Try Carnation Brand evaporated milk – it’s usually next to the condensed milk in the store! N x

          Reply
          • Dee says

            March 15, 2022 at 1:55 pm

            Ahhh mystery solved! Thank you!!!!

    • Pbjames says

      June 6, 2022 at 3:31 am

      Did you maybe used sweetened condensed milk rather than just condensed?
      I once put coconut cream rather than coconut milk in korma recipe🤮.

      Reply
  4. Ben Ayres says

    March 13, 2022 at 9:56 pm

    I don’t know but 25 cups of cheese sounds like way too much

    Reply
    • Nagi says

      March 14, 2022 at 12:52 am

      2 point 5 Ben! That’s 2 and a half!! 25 would make a LOT of cheese dip even for me!!! N x

      Reply
    • Helen Manalo says

      March 22, 2022 at 9:33 am

      2.5 and not 25

      Reply
  5. Nikki F says

    March 13, 2022 at 2:08 pm

    5 stars
    This dip was FANTABULOUS!! 🙂 I was looking for a quick queso dip for our taco dinner and found this one. I substituted heavy whipping cream for evaporated milk since I didn’t have any and it was still so creamy, comforting, and satisfying. Thank you for sharing your culinary skills with us!!

    Reply
  6. Anso Spencer says

    March 7, 2022 at 7:15 pm

    Hi Nagi. Do you think I can freeze this? Great recipe btw.

    Reply
    • Justin says

      April 1, 2022 at 8:35 am

      5 stars
      Yes it lasts 4-6 months in the freezer.

      Reply
  7. Stuart Thompson says

    February 21, 2022 at 4:19 am

    Hi Nagi

    This recipe is unbelievable, had to restrain 2 guests at a party as they were hogging it.
    I’m thinking of using the cheese dip in a Mac and cheese. Do you thinkit work ok.

    Reply
  8. Tia says

    February 8, 2022 at 8:57 am

    How long does this keep in the fridge?

    Reply
    • Nagi says

      February 8, 2022 at 2:16 pm

      It should keep for about a week Tia. N x

      Reply
  9. George says

    January 11, 2022 at 2:34 am

    5 stars
    I’m excited to try this recipe but have a couple questions. Does it call for cornstarch, cornflower, or both?
    Is it coriander or cilantro, or both? They are so different and 1/4 cup of either seems like a lot. But 1/4 cup of coriander seems like an impossible ammount.

    Reply
    • Patrick says

      January 22, 2022 at 7:59 pm

      cornflour and corn starch are the same just different names, same goes for cilantro and coriander. i’d say it’s a 1/4 cup of coriander leaves then you chop them (depends how much you love coriander lol)

      Reply
      • Phanes` says

        May 4, 2022 at 7:36 am

        Cornstarch and cornflour are not the same thing. Cornflour is basically finely ground cornmeal, ground until it’s as fine as wheat flour. I’ve made cornbread using a cup of cornflour and a cup of cornmeal together. That wouldn’t have worked with cornstarch. It would have been terrible.

        Reply
        • Nagi says

          May 5, 2022 at 2:09 pm

          Cornstarch and cornflour can be exactly the same thing – it depends on where you live. In Australia, cornflour is a fine white powder (sometimes made from both corn and wheat!) and used to thicken sauces and desserts and to coat things for frying. In the USA, that same ingredient is called cornstarch. In South Africa and some other countries, cornflour is actually a milled flour made from corn (similar to what Americans call finely ground cornmeal – are you confused yet??!!) If my recipe calls for cornstarch/cornflour, then I mean for you to use the white one, not the yellow one! N x

          Reply
        • Chris says

          May 23, 2022 at 9:52 pm

          Nagi is 100% correct. Just as the rest of the world is often bewildered by the vast number of culinary weights, measures and vernaculars used only in the US (translations never provided!) you’re confused because in Australia & NZ cornflour and cornstarch are indeed the same thing. As are coriander (which is our, and many other countries, name for it) and cilantro (yours) cheers

          Reply
    • Curtis says

      January 30, 2022 at 12:48 pm

      George
      Cornstarch vs cornflower, Cornstarch is finer but both will work, in Australia a lot of the cornstarch is made from Wheat so check the label.
      Cilantro is the leaves of the coriander plant, also just a different name used in other countries, so either is fine and like any recipe add to your taste.
      Blessings Curtis

      Reply
  10. Julie says

    January 2, 2022 at 5:03 pm

    5 stars
    OMG this is yummo. Thanks – as always – Nagi xo

    Reply
  11. Kim says

    January 2, 2022 at 2:39 am

    5 stars
    I made this last night for NYE and it was delicious. Nothing left. Thanks!

    Reply
  12. Bernadette Leonhardt says

    December 20, 2021 at 8:40 am

    Almost got excited when I saw you using canned green Chili. Sigh. I used it while in USA and love it. USA foods is super expensive. Thanks for the sub Information. I’ll try that.

    Reply
  13. Torontogal says

    November 21, 2021 at 9:23 am

    Definitely not life changing as one person stated! Was very bland even after adding extra salt, cumin and cayenne pepper. Became very thick with an unappetizing skin after reheating, Served it at a party and it was hardly touched. Will keep looking for a more flavorful queso!

    Reply
    • Nagi says

      November 21, 2021 at 12:56 pm

      Hi Torontogal…Sorry you didn’t enjoy it…what cheese did you use? N x

      Reply
      • Torontogal says

        November 21, 2021 at 10:21 pm

        Hi Nagi… I used half sharp cheddar and half pepper jack which I grated.

        Reply
  14. Alicia says

    October 17, 2021 at 3:58 am

    5 stars
    Made this last night for my husband who loves the fake tostitos cheese in a jar. This was a very close tasting REAL INGREDIENT clone that I would happily make again. I sent the link to friends! We don’t have fire roasted jalapenos where I live I don’t think so I used a can of chopped jalepenos and added a chunk of chipotle in adobo for the smokey flavour and that worked just fine.

    Reply
  15. Maria Getchell says

    September 27, 2021 at 2:08 am

    5 stars
    I seriously had my doubts about this because I’ve had zero luck with cheese dip. Happy to report, while not necessarily ‘life changing’ this recipe is certainly ‘life improving’! It’s actually better the next day. Immediately after making it, the texture is a bit gritty from the cheese, I think. The next day though, you could definitely describe it as silky. Extremely mild. So if you like something more flavorful, you might increase the garlic and spices. Homemade recipes tend to be that way, milder, because there’s no additives and fake flavors. My husband loves to grill tomatoes, onions, peppers and garlic so adding that into the recipe would definitely put it into the ‘life changing’ category!!!! This recipe is a keeper for sure!

    Reply
  16. Jess R says

    September 17, 2021 at 3:26 pm

    Thank you! As a newly arrived Australian from the US I share your frustration about the lack of canned green chiles! (And RoTel…sigh.) I know I can always count on your recipes to be top notch, and now I also really appreciate that your recipes are adapted to ingredients I can actually get here. Can’t wait to try this!

    Reply
    • Bernadette Leonhardt says

      December 20, 2021 at 8:43 am

      Bring canned green Chili to Australia! I miss them. Been to USAfoods but it’s super expensive

      Reply
  17. Allyson C says

    September 11, 2021 at 8:56 am

    5 stars
    Having spent over half my life in San Antonio, TX, I truly can’t believe that the 1st REAL cheese queso recipe I’ve ever found was from an Aussie!!! So excited to bring this to the next family gathering & tell them all where it came from. LOL!!! Thanks a million XOXO

    Reply
  18. Annie B says

    July 23, 2021 at 9:21 am

    Hi Nagi,
    Have tried quite a few of your recipes and you are my go to girl.
    Do you think i could add re-fried beans & bacon to this ?
    I know it wont be a traditional Queso but its tempting.
    Annie B

    Reply
    • Nagi says

      July 24, 2021 at 4:22 pm

      Yes 100%!!!! Crispy bacon bits – what’s not to love?!

      Reply
  19. Diana Cregan says

    June 10, 2021 at 4:25 pm

    This was soooo good! As an Aussie who lived in Texas, trying to replicate queso from scratch has been impossible but this is perfect!! I highly recommend using Coles’ (hideous looking) processed cheese slices – perfect orange colour and perfect quantity of lord knows what chemical to make it work so well! My daughter is beside herself excited!

    Reply
    • Phanes says

      May 4, 2022 at 7:45 am

      That’s why Velveeta is such a foolproof dip base. I make queso dips by combining Velveeta or White American cheese with cheese like pepper jack, colby jack, Mexican blend, gouda, or anything else that might melt nicely. I melt it into a preparation of butter, spices, tomatoes, onions, and peppers that have been stir-fried long enough to remove all the excess liquid. To that, I add half-and-half to get it hot, then Velveeta until it’s melted. It’s got to be at least just thick enough to stop being watery or milky. Add cheese to less than that and it could turn gritty, depending on the cheese.

      Velveeta is a little too sticky for my taste, but I make use of it anyway because other thickeners seem to mute the flavor too much, making it turn out more like cheese gravy than queso.

      Reply
  20. cher says

    May 2, 2021 at 8:00 pm

    Go You Just Fabulous. I made this to go over jacket potatoes (which I had put broccoli florets into) it is seriously the best I have ever tasted. Once again Nagi you have completely nailed it. Love to yourself and Dozerxxx

    Reply
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