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. 😈
Hi Nagi 😃. Just came across your queso recipe and I’m wondering how long, once made, will it last stored in the refrigerator? Also, is corn flour the same as corn starch, as related to your queso recipe? I searched the internet about corn flour versus corn starch and the result said to use 1/2 the recipe amount if using corn starch instead of corn flour. Thank you!
Hi Jenny! I don’t actually know, but I’ve been eating it even one week after 🙂 Definitely no change in texture / flavour after reheating. Cornflour is cornstarch, same thing. I will update the recipe to make it clear! N x
I was really determined the make a nice queso dip from scratch. Found my way to your website, read through everything! Then I said to myself “there are less fortunate people who can’t just go to the store and get Tostitos queso dip”, so instead of making it, I will just stroll down to the store, but it and think of you every time I eat it.
-Keith
Ha!! I had to laugh!! However – I challenge you – new time you stroll to the store, instead of buying Tostitos, get the ingredients for this and see what you think. I am truly betting homemade comes out on top! 😂 N x
Great recipe! I’ve searched high and low for a queso dip that uses…queso. However, It wasn’t quite spicy enough for me, so I added a jalapeño to the garlic and onions, and put in some hatch chili powder and cayenne for some extra kick. Everyone loved it. This will be my go-to recipe from now on. Thanks so much!
That’s great to hear Sika, thanks for sharing your feedback! N x ❤️
The recipe says it serves 10 but does it really? If a dozen friends showed up would doubling or tripping this recipe be more realistic? I can’t wait to try it for a Saturday evening so want to make plenty. Small or medium crockpot quantity.
Hi Shane! Truly think this is a good amount of dip for 10 people but if you’re concerned, use the servings scaler slider (hover cursor over Servings and slide) and increase it 🙂
This is indeed life-changing! I echo other reviewers’ gratitude in finding a queso recipe that isn’t full of garbage. Just out of curiosity, what function does the corn starch serve?
Thanks for another GREAT recipe!
what about adding a can of chilli without beans
Mmm, that would be delish!
I LOVE HEARING THAT!!! 😂 The cornstarch thickens it and gives the dip a shiny gloss (flour doesn’t make it as shiny) 🙂 N x
I just want to thank you from the bottom of my heart for this recipe. I have searched and tried recipes for years for the perfect queso. Just like the one from the jar but without the processed crap that comes with it. My quest is over and it’s all because of you. You’re my hero. ❤
I’m so happy to hear that Jen! Thank you for letting me know you enjoyed this! N xx ❤️
OMG!
When I saw this recipe on insta I RUSHED to your website to find out WHERE YOU GOT CANNED GREEN CHILLES FROM!!!!!!!!!!!! GRRRRRRR!!!! I have looked high and low, health food shops, speciality shops (once I found “fire roasted tomatoes” at wholefoods house and I snapped them up!) but to NO avail!!!! Arghhh. They are in so many great mexican recipes but no where to find. Sometimes I add some diced fresh green chlli and a bit of vege stock to add the “liquid” aspect (but this would be for more of an enchilada type dish, wouldn’t really work in this queso), or jarred jalapenos. But I will try your fire roasted capsicum trick too.
Please update if you ever find them here and I will too!
Online! Did you see the links?? 🙂 N x
No. . . HOW did I miss that!? I read the entire paragraph before. haha! Thank you
I only have fat free evaporated milk and need to make it now. How will this affect the taste/consistency?
Hi Rina, sorry I don’t know the answer to that but I have a feeling the fat in the cheese will more than make up for it! 🙂 N xx
Pretty darn good recipe, ya’ll not being a Texan. Here is South Texas we fire roast our on tomatoes, or tomatillos (green Mexican tomatoes, not unripe, just green, with a paper husk round them). We also use fire roasted chilies. Any kind will do if ya’ll don’t have a green, hot chili. Just stick ’em on a bbq, blacken all sides, throw in any paper bag fold up and when cool, rub the skins off, chop ’em up and freeze the left overs. We never have them, we use fire roasted anything, in well, anything! Tomatoes, same way, just be fast ’cause they don’t wait. And find someplace that sells masa harina. Fine ground corn meal flour. Making your own tortillas is simple. IF you can find the ingredients. Masa, water, salt, lard.
Hot griddle or cast iron pan as I am guessing if Mexican food is hard to find, a comal would be next to impossible. Great job on that secret “tip”, though. Here’s one for you. Try using chili powder and salt on the fresh from the oil chips. Most of us make them fresh here like you, you can control the salt and add a little extra kick. Mix it up first to see if ya’ll like the heat level. I always add in a couple of pinches of Hungarian Paprika. Gives it that smokey flavor.
That’s a HIGH PRAISE Koni! So glad you enjoyed it, thanks for letting me know! N x
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!
I’m so pleased to hear you enjoyed this Michelle! Thanks so much for taking the time to let me know – N x
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 🙂
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!
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!
That’s terrific to hear Kristen! I’m so pleased to hear that. 🙂 N xx
Great recipe, I used cheddar and aged cheddar. It came out really delicious.
That’s so great to hear Peter! Thanks for letting me know – N xx
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!
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
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!
OMG! That is such a valuable resource, THANK YOU AMBER!!! N xx
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 –
Thank you Claudia! I will update the recipe 🙂 N xx
I should have added that the other brand is Ortega, which was mentioned earlier. These are available from a company in South Australia.
Yes! I have that brand! 🙂 N xx
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?
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
Hi Nagi, interested in the sound of this dip! But wondering IF there are leftovers how to use it up…any ideas please?🤔
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
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!
It cracks me up that they have “MADE WITH REAL CHEESE!!” on the label!!!