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. 😈
Kam says
This looks so yummy, however, I cant find condensed milk here in Denmark. Any good subs I could use?
Sue says
DO NOT use condensed milk. It’s very sweet. The recipe calls for evaporated milk. This is very common in the States not sure about other countries. Best of luck.
kristen says
The flavor was great. I cant belive ive never though to grill green onions! Ha. Okay so i just started cooking 9 months ago (literally) so at 34 yrs old ive got alot to learn and little to no.time to master. My cheese came out a tad chalky though. Ill make it again, and maybe not add so much corn starch. Genius recipe 😋 thanks
Laurie says
I made this and turned out Great. Thank You for sharing.
Philippa says
I finally made this to add to your nachos recipe. It was so good! Loved by all the family. So tasty. I don’t think I’d be able to make nachos without it now.
Roxanne says
Indeed, life changing! You hit it out of the park, AGAIN!
Nagi says
Wahoo, thanks so much Roxanne!! N x
Chas says
I made this recipe today. It is a keeper for sure. The only change I’m going to make next time is to use a different type of cheese. Maybe white. I used mild cheddar, but I think it was too rich flavor wise for queso. Cilantro isn’t needed also.
Tracey says
um… WOW! I did not expect this to work as well as it did. I was going to use colby jack cheese but they were out of it in the store so I used a smoked cheddar and I highly recommend that. I made it last night, put the leftovers in the fridge and was able to scoop some out easily in the morning. Heated it up to eat with lunch and it was just as good as when it came fresh off the stove! Thank you so much for this great recipe!
Roger says
Hello Nagi, made this on the weekend as part of a Mexican themed family dinner for my Grandson’s birthday. It was fantastic! The running joke of the day was “Forget the enchiladas, just keep this stuff coming”. Never got hard or gluey and reheated beautifully. Also made more than I thought just reading the recipe. A huge hit! Thank you again. You and Dozer stay safe and well.
Valleycat1 says
We have a variation of the Rotel tomatoes w/peppers and Velveeta fake cheese as an old family favorite, which is very similar to this, minus the cilantro. I plan to sub evaporated milk and grated real cheese for the Velveeta is my particular food snob husband will eat it! The batch I made with your recipe really is soft straight out of the fridge!.
Casey Begg says
Hi Nagi, can this recipe be cooked ahead of time and reheated? Thanks, Casey
Nagi says
ABSOLUTELY! 100% perfectly 🙂 N x
Priya says
I cant wait to make this but I don’t think we get evaporated milk here in Denmark – do you know if full-fat/whole milk works? Any other suggestions? Thanks!
Nagi says
Hi Priya, evaporated milk has just had some of the water content removed – you could sub with cream here or even regular milk. If using regular milk, increase the cornflour by another half a tablespoon.
Priya says
Thank you for the tip! I did end up finding evaporated milk and this was absolutely to die for! I had it for about 4 days as a post-work treat. Can’t wait to make it for my friends.
Sarah says
So easy to make – was very delish! Clearly went down well as the bowl was scrapped clean!
Kirstie says
Delicious. Followed recipe apart from canned chilli (didn’t have so used dried flakes) and grated cheese in food processor (also used for chopping onion and tomato). Was like a better version of the Queso at Gusman and Gomez.
Charissa says
I have never cooked with evaporated milk before. It’s the magic. And you can adjust the seasoning in this dip to go with anything! I left out the taco flavors and put in a little mustard and worcestershire and it was the bomb on a philly cheesesteak. And we’ve had it on nachos too. DELISH! Plus the directions are on point. Thanks Nagi!
Tania says
I’m from Calgary looking for a copycat recipe for the orange jar Tostitos stuff!! Thank you for putting this together, I can’t wait to try it out!!
Nagi says
So funny – I brought back JARS of the stuff when I visited a friend in Calgary, specifically so I could make the copycat!!! Glad you enjoyed it Tania! N x
Neale says
Made this one the other day.
Awesome!!
Our family has been eating Mexican Food forever and this recipe is amazing.
My Son said it was “restaurant quality”.
Dianna says
I just have to keep telling you how much of an inspiration you are to me. I love your spectrum of recipes, both simple, retro, and up to date. You are amazing. And I LOVE your photography. I am learning so much from you and love making your recipes. All the best to you as you continue your blog and cooking ventures.
Nagi says
🙂 Thanks so much Dianna!! N x
Michelle says
Very interested in making this to pour on top of tacos for taco night as well as dipping out Tostitos chips into!
[ just haven’t been able to get cornstarch for months now. I can’t leave the house and Amazon Fresh is always completely sold out of all brands of cornstarch whenever I try to order. I don’t have access to corn flour either. Will it be okay to use regular All Purpose flour or will it mess it up too much?
Nagi says
Hi Michelle, you can use regular flour, you may need slightly more to thicken it though. N x
Rebecca Lachowin says
About how much does this dip make?
Nagi says
Hi Rebecca- as noted there in the recipe, it makes about 2.5 cups. N x
Debbie says
Made this today as part of my daughters birthday celebration. Soo good, better than the store bought by far. I followed the recipe exactly and it was so creamy. Not much left over. Everyone love it!