Queso Dip (Mexican Cheese Dip)

Mexican Cheese Dip

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!


  • 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


  • 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

Soooo good, I didn’t have peppers so I added franks hot sauce and it added a nice flavour

- Miami Food Network -

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.


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