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. 😈
Michelle says
This is delicious! My husband finished the leftovers in the fridge, to be fair it was almost gone by then! Football is starting here, time for game day snacks!
Nagi says
I’m so pleased to hear you enjoyed this Michelle! Thanks so much for taking the time to let me know – N x
Sue Mahoney says
Will this dip freeze and thaw out without losing texture or splitting? I really want to make it, but want to freeze some so I don’t eat it all at once 🙂
Nagi says
Yes it does! Sorry I thought I wrote that in the storage section 🙂 It will look split when it thaws, but reheat and stir and it comes together!
Kristen says
This was DELISH! My family ate the whole bowl in under 5 min! I followed the recipe exactly except I added a little chili powder because I love that flavor. So yummy!
Nagi says
That’s terrific to hear Kristen! I’m so pleased to hear that. 🙂 N xx
Peter says
Great recipe, I used cheddar and aged cheddar. It came out really delicious.
Nagi says
That’s so great to hear Peter! Thanks for letting me know – N xx
Julia Parker says
Hi Nagi, you can find white corn strips – the “Mission” brand – in the supermarkets here in Oz.
Thank you for all your fabulous recipes!
Your butter chicken has been voted the best butter chicken EVER at our house!
Just love Dozer!
Nagi says
Thanks for the reminder Julia! I forgot about those 🙂 I love them. So pleased you like seeing Dozer here too – and the BUTTER CHICKEN! N xx
amber says
hi nagi. I lived in Southern California, Arizona and Texas … so I miss Tex-Mex and Cal-Mex so much as well as authentic Mexican!!! Luckily Australia has been slowly providing ingredients. we make our own corn tortillas using masa and a cast iron press … so so easy and so much yummier. here is a list of some retailers:
https://ohmexicoshop.com/where-to-get-mexican-ingredients-in-australia/
If you live in north Sydney, there is a store underground Train station that sells Mexican ingredients, especially from the brand LaMorena (which IMHO, better than La Costena) … and they have green chilis in a can, too!
Nagi says
OMG! That is such a valuable resource, THANK YOU AMBER!!! N xx
Claudia says
Yum – i can’t wait to make that dip on the weekend.
I finally found green chilies in Australia on-line @ USA foods located in VIC. http://www.usafoods.com.au/search?keywords=green%20chilies
Enjoy.
Cheers Claudia –
Nagi says
Thank you Claudia! I will update the recipe 🙂 N xx
Anna says
I should have added that the other brand is Ortega, which was mentioned earlier. These are available from a company in South Australia.
Nagi says
Yes! I have that brand! 🙂 N xx
Anna says
Hi Nagi, it may already have been mentioned but I found a couple of places where canned green chillies can be bought, one of them is USA Foods in Melbourne. The brand is Hatch – would these be the same as those you have?
Nagi says
Hi Anna! Thanks for the tip! I haven’t used Hatch before but every brand I’ve tried all seems to taste the same so I’m sure it will be fine! 🙂 N xx
LMD says
Hi Nagi, interested in the sound of this dip! But wondering IF there are leftovers how to use it up…any ideas please?🤔
Nagi says
Hi LMD! Once it’s refrigerated it becomes the consistency of a soft spreadable cheese, so use it on toast, sandwiches, crackers, or reheat and pour over cooked vegetables, stir through pasta, use as sauce for meats! 🙂 N xx
Britt | Sweet Tea and Thyme says
A) I am so with you on the weird fake cheese business here in the States. B) Dozer looks so cute in his little loungewear I can’t take it!
I’m making this queso this week, definitely!
Nagi says
It cracks me up that they have “MADE WITH REAL CHEESE!!” on the label!!!
Sarah says
Hi Nagi, my local supermarket only stocked the low fat evaporated milk… at 39 weeks pregnant I’d love to make this today but don’t want to bother if it really won’t work. I’m also not keen to shop around too far at this stage! Any advice? P.S. My friends, family and I love your recipes as they are always so delicious and easy, thank-you!
Nagi says
Hi Sarah – oooh not long now! Fingers crossed for a quick delivery 😉 Am pretty sure low fat will work, it’s more about the cornflour thickening it rather than the fat content in the evaporated milk. It obviously won’t be quite as rich but still super tasty! So pleased you and your family enjoy my recipes, thank you ro trying them! N xx
Sarah says
Just made it for lunch and happy to report it was really great, even with the low fat stuff. I just left out the milk at the end as it didn’t seem to need it. Thanks again Nagi! 😊 One happy pregnant lady over here!
Nagi says
Whoot! Now remember – satisfy EVERY craving you have! (And in a couple of weeks, get someone else to deliver to you!) N x
Cathy says
This looks amazing. I’m going to wait a bit before I try it though… trying to lose a few pounds and I can just see myself downing it all at one sitting. Oink oink is me.
Just a thought- if you can’t find canned green chilies locally, you might have a look on eBay. Don’t know what the shipping charges would be like, but maybe worth a look!
Nagi says
OINK is ME! 😉 What a great idea to check eBay, I’ll check! N x
Lorenzo Letechipia says
I would like if I may to point some things about this recipe. First it is delicious but it’s not “Mexican” at all. I mean I’m mexican and also a cooker and a foodie. In Mexico we don’t have, I mean by origin, Cheddar, Monterrey Jack and those kinds of melting cheeses. We don’t use them at all in our cuisine. Our first surprise as mexican is when we try a “mexican” restaurant in USA and find tons of cheddar over anything. As melting cheese we have always use cheese from Spain. The most common is the Manchego Cheese, not a very expensive, instead a commercial manchego cheese. As long as this cheese can be aged to increase its flavour, it looses some of its creamy texture, so a young creamy manchego can do it fine with any mexican recipe. These melting cheeses are pure Tex.Mex that is ok and delicious too but not mexican. In Mexico the original cheeses are Panela, a white fresh very wet cheese with smooth flavour, Cotija, our mexican parmesan even it has a international denomination, more milky flavour than parmesan and it can be used instead of it, its a little bit more salty. White Cheese, Queso Fresco (Fresh Cheese), Queso Añejo, a special kind of añejo Cheese with red Chile all around and Oaxaca Cheese one that can be shreded and that its very popular as melting Cheese. Thank you for your recipes I’m a fan.
Nagi says
PS The main reason I describe it as a Mexican Cheese Dip is for people who don’t know what Queso is. In Australia, Tex Mex is nowhere near as common as in the states, and also Queso dip is not that common. So I knew that many people reading this would see the title “Queso” and not know what it was, that’s why I put Mexican Cheese Dip in brackets! Thank you again for your wonderful tips on Mexcian cheese, I have to say I did NOT know that Manchego was a common sub, we get that here!
Lorenzo Letechipia says
Thanks for your answer Nagi, yes I only wanted to point something about mexican and Tex Mex that’s all. Thanks again I’m a fan.
Nagi says
I really appreciate it 🙂 Right now I’m working on a taqueria style steak tacos, I’m SO EXCITED!!! I will be interested to see what you think!
Nagi says
Gosh Lorenzo, I whole heartedly agree, it is about as Mexican as Teriyaki! I know that, I promise I never mentioned once that it was authentic in fact, I repeatedly say it’s a copycat of American fake cheese dip in a jar and American Mexican restaurants. I was in Mexico last year so I know how different REAL Mexican is, and when I share something that is intended to be authentic, I repeatedly say it’s as close as I can get to real deal Mexican 🙂 PS Oaxaca was one of my favourite places that I have ever visited in my travels. EVER! N xx
Jasline (Foodie Baker) says
This cheese dip is definitely going to change my life! I’ve read that evaporated milk is the way to go to make good cheese dips, will have to try this soon, looks super good!
Nagi says
It’s amazing! A trick I learned a long time ago, never looked back! N x
Christine says
It looks delicious! I am definitely gonna try it today for my Saturday movie night. Thanks so much for sharing.
Nagi says
Hope you do Christine! N xx
Barb says
So much easier than recipes using a roux, which are never ss creamy as I’d like. Will definitely try this!
Nagi says
I promise this is much creamier!! N xx
Paul says
Mission white tortilla chips from Woolies, are they still available? I’m on the low-salt no sugar regime, and these things make excellent nachos, even if they’re the wrong shape.
I do like the idea of making my own, though.
Nagi says
Ah yes! They are, I just saw them this arvo 🙂 They used to have triangle ones which were my fave! N xx
Alison Close says
Always love to read your recipes (& sometimes try them out), but more importantly LOVE to see dear Dozer.
He’s gorgeous.
Nagi says
I LOVE hearing that 😂
SandyToes says
Thanks for the recipe, Nagi. I’ve tried a lot of queso recipes over the years and they all have one failing, they get hard and crusty when they cool. Not what I want for a party. Can’t wait to try yours, right after the boys’ hockey training tomorrow.
You know you’re not fooling anyone with that comment about Dozer being contented. The look says it all…he hates you for making him wear that silly shirt. Let a dog have some dignity! 😀
Nagi says
My sentiments exactly re: queso. As for Dozer – well now, one of his responsibilities is to provide amusement for ME 😁
SandyToes says
Well, I can’t fault you for that. We’ve been known to prank our cats from time to time, just because it’s so much fun to mess with their little heads.