Queso Dip is silky smooth, creamy, and spicy, just like the kind you'll find in Tex Mex restaurants. It stays smooth even when it cools and reheats perfectly. Is there anything better than a cheesy dip?
Homemade queso is lip-smackingly addictive. Just imagine all the ways you can serve this spicy Mexican cheese dip; as an appetizer or even as a topping for baked potatoes.
Why this is the BEST Queso Recipe
There are a lot of recipes for cheese dips. You might remember the infamous cheese sauce that was served on steamed broccoli when you were a kid.
One of the problems with most recipes is that when it cools, it thickens and gets lumpy. Thick clumpy queso is no beuno. The solution to making a cheese dip that stays creamy is evaporated milk and cornstarch.
Another essential tip for making the best queso recipe is, of course, to use the right cheese. Never use pre-shredded cheese when making queso. Pre shredded cheese can be grainy when melted.
Queso dip can be made with cheddar, white cheddar, monterey jack, and even mozzarella or white American cheese (aka white Velveeta). You can use one type of cheese or a mixture of cheeses.
If you're making a white queso recipe, stick with the white cheeses only.
Authentic Mexican Queso is made with Asadero cheese. Asadero cheese is easy to find in California but might be harder to find in other areas. Asadero also needs a little extra heat to melt, so don't be surprised if it takes a little bit longer to get smooth.
Ingredients You'll Need
- Cheese. 2 ¾ to 3 cups of cheese. (225 to 250 grams) shredded using a box grater.
- Evaporated milk. One can of evaporated milk (13 ounces)
- Cornstarch. Acts a s thickener.
- Green onions. Two green onions sliced. Seperate the white parts and the green parts.
- Garlic. Two garlic cloves minced.
- Green chilis. One 4 ounce can of diced green chilis, including the juice. I like Hatch brand which is spicier than the fire roasted green chilis. [Alternatively, use diced japlapeños.]
- Spices. Cumin, onion powder, and cayenne.
Optional Ingredients
- Cilantro
- Fresh tomatoes
How To Make Queso Dip
- Melt the butter in a saucepan over medium heat.
- Add the white parts of the green onions. Sauté for 3 to 5 minutes until they are tender.
- Add the minced garlic and sauté for 3 minutes.
- Add the cornstarch to the sautéed vegetables. Stir to coat.
- Add the evaporated milk and bring the mixture to a boil.
- Add the shredded cheese and melt it into the mixture.
- Add the spices and the green chilis. Stir to combine.
- Add the heavy cream to adjust the thickness of the sauce, if needed.
- Serve with warm Que Pasa, Tortilla Chips White Corn Organic, 11 Ounce">tortilla chips.
More Dip Recipes
Dip recipes are one of my favorite appetizers. Try a few of my favorites.
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Queso Dip
Equipment
Ingredients
- 1 tablespoon butter
- 3 green onions sliced, whites, and greens divided [note 1]
- 2 cloves garlic minced
- ½ tablespoon corn starch
- 13 ounce evaporated milk
- 227 grams shredded cheddar cheese or Monterey jack [note 2]
- 4 ounces diced green chilis [note 3]
- ¼ cup fresh cilantro minced
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon cayenne [note 4]
- 2 to 3 tablespoons heavy cream or milk to adjust the thickness
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the white parts of the green onions. Sauté for 3 to 5 minutes until they are tender.
- Add the minced garlic and sauté for 3 minutes.
- Add the cornstarch to the sautéed vegetables. Stir to coat.
- Add the evaporated milk and bring the mixture to a boil.
- Add the shredded cheese and melt it into the mixture.
- Add the spices and the green chilis. Stir to combine.
- Add the heavy cream to adjust the thickness of the sauce, if needed.
- Serve with warm tortilla chips.
Laura's Tips + Notes
- Slice the green onions and divide the whites and the greens. Sauté the whites in the butter and stir in the green parts in the end. You can also use one-half of a white onion diced if you don't have green onions.
- Pre shredded cheese contains ingredients that don't melt as well. It's best to use a block of cheese and shred it. The results will be creamier.
- Do not drain the chilis. The liquid adds flavor and also thins out the cheese sauce. I like canned Hatch chilis, they are spicier.
- Adjust the amount of cayenne pepper to make this queso as spicy or milk as you like.
