Craving that irresistibly smooth and cheesy dip from your favorite Mexican restaurant? Many home cooks attempt to recreate this experience, only to find their homemade cheese dip falling short. Often, recipes suggest using processed cheeses like Velveeta to achieve that signature silky texture found in store-bought jars. But what if you desire that authentic, rich flavor using real cheese?
Why This Mexican Cheese Dip Recipe is a Game Changer
Traditional cheese sauce recipes often start with a roux – a base of butter and flour – to create a béchamel sauce before adding cheese. While this method yields a wonderful cheese sauce, perfect for dishes like lasagna or gratins, it lacks the distinctive, velvety texture of a true Mexican Cheese Dip.
Some recipes attempt to use real cheese combined with various creams like sour cream or mayonnaise. The downside? These dips often solidify as they cool, becoming less appealing. Reheating can also lead to an undesirable split in the sauce.
The secret to achieving that perfect, smooth, and reheatable Mexican cheese dip lies in a simple yet brilliant combination: evaporated milk and cornstarch. This winning formula, combined with real cheese, delivers a luxuriously silky and rich cheese dip or sauce that truly works, every time.
This recipe builds upon the foundation of a simpler Nachos Cheese Dip recipe shared previously, taking it a step further to replicate the addictive queso dips served in Tex-Mex restaurants and the jarred versions found in grocery stores. If you’ve tasted brands like Tostitos queso dip and wished you could make something similar at home with better ingredients, this recipe is for you.
To elevate the experience even further, consider making your own corn chips from corn tortillas. The flavor is significantly richer and more authentically “corn” than store-bought chips, perfectly complementing the homemade Mexican cheese dip.
Be warned: this Mexican Cheese Dip is incredibly addictive. It’s wise to make it when you have company or plan to share, as its irresistible nature can easily derail any healthy eating plans!
Queso Dip Recipe: Step-by-Step Guide
This recipe provides a detailed guide to creating the perfect homemade Mexican Cheese Dip.
Yields: 10 servings
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 2 1/2 cups (tightly packed) cheddar cheese, freshly shredded (see Recipe Notes for cheese type)
- 1 tbsp cornflour / cornstarch
- 1/2 tbsp (10g) unsalted butter
- 1 large garlic clove, finely minced
- 1/4 small white onion, very finely chopped (approximately 1/4 cup)
- 375g / 13 oz evaporated milk (1 can), not low fat
- 1 small tomato, finely diced (3/4 cup) (see Recipe Notes for alternatives)
- 1/4 tsp each onion powder, garlic powder, cumin
- 113g / 4 oz can chopped green chiles, fire-roasted (see Recipe Notes for substitutions)
- 1/4 cup coriander / cilantro, finely chopped
- 2 – 3 tbsp milk, any type (optional, to adjust consistency)
- Salt, to taste (adjust based on cheese saltiness)
Equipment:
- Large saucepan or small pot
Instructions:
- Cheese Prep: In a bowl, combine the freshly shredded cheddar cheese and cornstarch. Toss to ensure the cheese is evenly coated with cornstarch. This step is crucial for preventing the cheese from clumping and ensuring a smooth melt.
- Sauté Aromatics: Melt butter in a large saucepan or pot over medium heat. Add the minced garlic and finely chopped onion. Sauté gently for about 3 minutes, or until the onion becomes translucent and fragrant, but not browned.
- Add Tomato: Add the diced tomato (including its juices) to the saucepan. Cook for another 2 minutes, allowing the tomato to soften slightly and release its flavors.
- Combine Wet and Dry Ingredients: Pour in the evaporated milk, then add the cheese and cornstarch mixture, a little at a time, stirring continuously. This gradual addition helps the cheese melt smoothly into the milk.
- Incorporate Spices and Chiles: Stir in the chopped green chiles and the spices – onion powder, garlic powder, and cumin. These add depth and authentic Mexican flavor to the cheese dip.
- Melt and Smooth: Continue stirring constantly until the cheese is completely melted and the mixture transforms into a silky smooth sauce. Ensure there are no lumps and the sauce is homogenous.
- Season and Finish: Taste the queso dip and add salt as needed. The amount of salt required will depend on the saltiness of the cheddar cheese used. Stir in the freshly chopped coriander (cilantro).
- Adjust Consistency (Optional): If the dip is thicker than desired, stir in milk (1 tablespoon at a time) to reach your preferred consistency. Remember that the dip will thicken slightly as it cools.
- Serve: Remove the Mexican cheese dip from the heat. Serve immediately while warm, or at room temperature. It will remain smooth and scoopable even as it cools.
- Storage and Reheating: Store leftover queso dip in an airtight container in the refrigerator. It will solidify to a spreadable consistency when cold. To reheat, microwave in short intervals, stirring in between, or gently reheat on the stovetop. If needed, add a splash of milk to restore its creamy texture upon reheating. The dip can also be frozen for up to 3 months.
Recipe Notes:
- Cheese Choice is Key: Always shred your own cheese for this recipe. Pre-shredded cheese often contains anti-caking agents that can lead to a grainy texture in your dip. For the best flavor and melt, use cheddar cheese. You can use mild, medium, sharp, or extra sharp cheddar depending on your preference. Other good melting cheeses like Colby, Gruyere, or Monterey Jack can also be used, but will alter the flavor profile slightly. Avoid “tasty cheese” (common in Australia) as it can sometimes become greasy or powdery even when freshly shredded. For a spicier kick, substitute half of the cheddar with Pepper Jack cheese.
- Tomato Variations: Freshly diced tomato is recommended, but diced canned tomatoes can be used as a convenient alternative. If using canned tomatoes, drain them in a colander to remove excess liquid, and then measure approximately 3/4 cup. Canned tomatoes may impart a slightly pinker hue to the finished dip.
- Green Chile Substitutes: Canned green chiles, particularly fire-roasted varieties, add a distinctive smoky flavor that is crucial to authentic queso. If you cannot find canned green chiles, fire-roasted red or green bell peppers (capsicum) from a jar are the best substitute. Finely chop about 1/2 cup of roasted bell peppers and add them to the recipe. If no suitable substitute is available, you can omit the green chiles altogether; the cheese dip will still be delicious.
- Homemade Corn Chips: For the ultimate experience, make your own corn tortilla chips. Simply cut corn tortillas into wedges, and fry them in oil until crispy. Homemade chips have a superior corn flavor compared to store-bought versions.
Nutrition Information (per serving, assuming 8 servings):
- Calories: 162
Explore More Delicious Dips
Looking for more snack inspiration? Try these other fantastic dip recipes:
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[
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[
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[
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