By:Nagi
463 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
4.88 from 109 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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463 Comments
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
- Chloé Nadeau says
It was sooooo good! Will definitely make this again!Reply
- Kristen saysSee AlsoSpiral Sweet Potato Bake
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
- Melanie says
Thank you so much for this recipe! I have wanted a recipe like this for so long because I also can’t stand fake cheese but I do love queso dip. And how cool is it that you just visited my hometown! I hope you enjoyed your stay in Calgary.
Reply
- b says
Great dip. I did use half and half and added 1/4 t. red pepper flakes. Will use all the time.Reply
- Matthew Stewart says
I’ve made this a few times, but tonight I tried dairylea non refrigerated cheddar & it was amazing! – I wouldn’t normally touch the stuff, but made it super creamy. I also used Costco salsa in place of the tomato. A real winner.Reply
- Jeff Thomas says
Since having had Covid twice, my taste for onions is a hard NO! They smell horrible and taste worse which is truly unfortunate because I used to love them! I am just curious just how much omitting the onions and onion powder would alter the flavor of this recipe. Has anyone tried this recipe without the onion?
Reply
- Chelsea says
If you don’t like the taste of onions anymore, just make it without! If it tastes good to you that’s all that matters. There isn’t really a substitution for onions, so you either add them or done.
Reply
- Ric says
I made this for me and my wife on nachos and it’s absolutely amazing. I will now make for next family get together. I highly recommend recipe.Reply
- Taylor says
This was amazing!!! I used a can of Rotel instead of the pepper and tomato. I also added about 1/4-1-2 tsp of cayenne and a sprinkle of red pepper flakes for some heat. Very very good.Reply
- Lydia says
I was thinking the same thing when I read the recipe, A can of Ro-Tel tomatoes would take the place of having to add fresh tomatoes and green chilies, just probably need to drain the can to get a lot of the extra liquid off. And if there’s some folks who cannot buy them where they live, they are available on Amazon. And if you’re feeling extra lazy, you can order the chips there too. The great thing about the Ro-Tel is that they come in mild, original, and extra hot. So you can get as much heat as you want. I usually just use the original, which has the perfect amount of heat.
Reply
- Jan Rhoades says
I found this recipe by accident and will certainly be trying it over the holiday season when ‘extra’ people are around.
I too make my own corn chips but instead of frying them, like you, I cut them up, put them in a plastic bag with some seasoning, lightly spray with spray oil, toss well and bake on a tray in the oven. You need to keep your eye on them but no one ever knows they’re not sore bought and no frying involved.Reply
- Sharlene Alizadeh says
Can you make this ahead? Or any tips for making this ahead. I’m planning to make this for my daughter’s 1st birthday party.
Reply
