By:Nagi
474 Comments
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’ssilky 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 leadme to the astonishingly large range of fake cheese dips in the corn chip aisle at the supermarket.
I picked out an orange colouredQueso with “MADE WITH REAL CHEESE!!!” plasteredacross 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. ThisQueso 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. Plusthe 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 thisevery 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”, butfor Queso Dip lovers, I deign to say thiswill be life changing!!!
More dip recipes
Guacamole (done right!) or Avocado Hummus Dip
Hummus
Hot Buffalo Chicken 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!
Cheese and Bacon Dip
Spinach Artichoke 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)
Author: Nagi
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Appetiser
Mexican
4.87 from 119 votes
Servings10 people
Tap or hover to scale
Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.
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:
1. Pre shredded cheese contains additives to avoid clumping. As a result, sometimes they do not melt as well as you'd hope into liquid form, like this dip (melting on toast, on casseroles etc is ok). The end result can be a bit grainy which is not very nice.So it's safest to use freshly grated cheese.
I recommend using cheddar for this recipe. Ordinary, sharp, extra sharp are all fine. I've had some problems with slight "powderiness" with some brands of Tasty cheese (popular type of cheese in Australia) so I just stick with Cheddar now.
You can substitute half the cheese with Pepper jack for a slight kick.
2. You can also use diced canned tomato. Drain in a colander and measure about 3/4 cup. The dip comes out slightly pinker.
3. Canned green chile is not readily available in Australia (grr!!!). I bring back dozens of cans from the States every time I go! It is not spicy, it actually tastes like capsicum/bell peppers. The main thing is that they are fire roasted so they add a touch of smokiness to the dip. So the best sub for this recipe is to use roasted capsicum sold in jars (green or red), finely chop it and measure out 1/2 cup. Otherwise, just leave it out - the cheese dip is still super tasty.
Some readers have kindly provided links for places to source American products, including green chillies (WHOOT!) here in Australia. Here is an online store, USA Foods, and here is a resource that lists places to get Mexican ingredients in Australia.
4. Homemade Tortillas - I made my own using corn tortillas because I like white corn chips but they are no longer sold at supermarkets here in Australia and also I find store bought corn chips too salty. All I did was stack the tortillas then cut into 6 wedges. Fry in 1.5cm / 3/5" of oil in a large skillet heated over medium high heat until crispy (single layer). Drain on paper towels, sprinkle lightly with salt while hot.
5. Nutrition per serving, assuming 8 servings.
Nutrition Information:
Serving: 85gCalories: 162cal (8%)
Keywords: Mexican Cheese Dip, Queso Dip
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
LIFE OF DOZER
That’s not apeeved 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, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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474 Comments
Meas says
HUGE Hit!!!! The kids, especially my SIL, ate the entire bowl. I couldn’t believe it. He (SIL) basically just kept dipping & eating with the cutest facial expressions of pure happiness.
Not only was this recipe super simple to make, it was absolutely delicious.
I did omit the chilies as we have lightweights eg: Me to spice and I didn’t want to miss out.
We will definitely be making this again. Thank You Nagi 🌼Reply
- Sabrina says
The flavor was very good, but I’m having texture issues. I also used cheddar cheese shredded from a block, and the texture was still grainy. The only thing was that my cheese was frozen…not sure if that was the culprit.Any ideas?
This was the only recipe from Nagi’s site that didn’t turn out amazing for me.
Reply
- Emma Mackenzie says
So easy and so delicious! Will definitely make againSee AlsoEasy Danish Remoulade SauceReply
- Eva says
Hi Nagi,
I actually found a tin of green chile fire roasted in the Adelaide Mexico Mojo shop, It’s really close to me and I was delighted! I wanted to ask though, in the recipe for restaurant style salsa you also use them but you didn’t add “fire roasted”. I used them but there was a wee bitterness to it although I followed the recipe. Maybe I should add a bit more sugar? Thanks, for all the wonderful recipies you provide us! I will have the Mexican fiesta tomorrow for 6 guests, I will let you know how it wentReply
- Linda says
Salt fixes the bitterness!Reply
- Linda says
This is awesome, thank you! I made it for our son’s 30th birthday. It’s very much like how I remember the Torchy’s Damn Good Tacos restaurant queso dip. I think I’ll try a different starch next time (maybe potato starch or flour), because I also noticed a little graininess from the cornstarch. But I do love, love this recipe!!!Reply
- Evelyn says
LOVE This!!!!!!!!!Reply
- Steph says
Just hear me out folks… this, in a mac and cheese??😄Reply
- Sapphire says
I looked all my adult life for a queso this easy, delicious and foolproof – one that uses REAL CHEESE! Exceptional. I can easily adjust the thickness and/or chunkiness by adjusting ingredient quantity or preparation. I can adjust the flavor by using different types of cheese. This queso is already a routine feature on Mexican night. Thank you!Reply
- Natalie McKellar says
Amazing!!! Tastes just like what we used to eat in the US… We couldn’t get the green chillies, so used char Grilled capsic*ms… we also added a 1/4 cup of pickled jalapenos. TIP!!! If you have a costco membership, they have the super yellow (almost orange) sharp cheddar.Reply
- Erin says
Made this tonight and the taste was good, but the consistency was grainy. Any idea what could be the culprit? I followed the recipe exactly.Reply
- Linda says
I think it’s the cornstarch. You need it so the cheese doesn’t clump when you cook it, and so it thickens. But I think potato starch or flour might work better. I’m going to try that next time.Reply
- Chloé Nadeau says
It was sooooo good! Will definitely make this again!Reply
- Kristen says
This was really good but I’ve made this twice, following directions to the T and it seems to have this powdery taste 🙁 I’m using freshly shredded cheese so I’m not sure what’s wrong with it
Reply
- Robin says
THANK YOU for this!! Years ago I went searching for a queso that didn’t use processed cheese and found that making a béchamel with flour/butter and using heavy cream instead of milk worked well, but it was inconsistent (sometimes smooth, other times not as much) and didn’t reheat as well. THIS.WAS.PERFECT and basically a perfect replica of the cheese dip I made ages ago using Velveeta and a can of Rotel but with REAL cheese, yay! I’ve made this twice now, the first time I kept it very basic (no onions/tomatoes/spices) since we were also making a pot of chili alongside, so we just added half a cup or so of chili to the dip. The second time I made as is, and both were wonderful and very addictive. The only real change I made was to use monterey jack cheese both times instead of cheddar (I just find cheddar to be too strong for this sort of application) and was very generous with the spices, but overall, this worked out perfect!!Reply
- Sheryl B says
Im from CA and we don’t really do queso dip in restaurants because it’s more of a Tex Mex thing but I DO enjoy it. That said, I absolutely ABHOR velveeta so I was SUPER glad to try your recipe because it has real cheese! And you’re SPOT ON- it absolutely stays smooth – the texture is fantastic! You really knocked it out of the park with this one- SO tasty! My friends at the tailgate I just hosted were QUITE happy with it, as was I!Reply
- Barb says
Hi Nagi,
Can’t thank you enough for this recipe. It has definitely been “life changing” for me.
Took the basics and adapted it to our tastes.
Worked first time for me and i make it so often, don’t even need to look at the recipe anymore.
My hubby would have it every week!!
Thank you so much, just love it.
And I had tried for years to get my queso just right. Now I have completely perfected it. In fact we probably have it a bit too much!!!
Reply
- Barb says
Update to my previous post.
I do use white onion, or leek when making this dip.
Simply omit the powered onion & garlic. And no tomatoes.
The block processed cheese is actually Dairylea, which is usually in the section where vegemite, peanut butter etc is and usually on the bottom shelf.
Those Serrano chillies are the BEST though as we like our queso dip HOT.
Reply
- Barb says
I’ve made this dip so many times. Though I have adjusted it for our tastes.
No tomatoes, onion, garlic powder or cumin.
I use a mix of grated Bega processed block cheese and cheddar, this adds extra creaminess.
3 cups of cheese and 2 tbsp cornflour.
I also add HOT fire roasted Serrano chillies that Woolies is now selling. These are a complete game changer.
La Costena fire roasted sliced peppers Toreados.
Or Gran Luchitp Mexican roasted Serrano green chillies (Mexican heat).
Be warned, they are HOT!!! Best find ever.
Reply
- Peggy says
Just made it for the 1st time and it looks very runny. Not cool yet, but is this how it’s supposed to look? I’m concerned that it won’t thicken up. It’s for a shower. HELP!
Reply
- Peggy says
Just made it for the 1st time and it looks very runny. Not cool yet, but is this how it’s supposed to look? I’m concerned that it won’t thicken up. It’s for a shower. HELP!
Reply
- Julie McLaughlin says
Made this for friends who all raved about it. Any idea how to turn it in Chilli con queso dip?Reply
- Chelsea says
Add chili, browned hamburger/taco meat, chorizo, or canned Hormel chili no beans.
Reply
- Tracy says
This queso recipe is delicious. I used half pepper jack and half sharp cheddar and followed the recipe exactly. I may skip the cilantro if I’m making it for others since some people don’t like it and it tastes just as good without it.Reply
