Ingredients

2 1/2 cups (tightly packed) cheddar cheese, freshly shredded

1 tbsp cornflour / cornstarch

1/2 tbsp (10g) unsalted butter

1 large garlic clove, finely minced

1/4 small white onion, very finely chopped (about 1/4 cup)

375g / 13 oz evaporated milk (1 can), not low fat

1 small tomato, finely diced (3/4 cup)

1/4 tsp each onion powder, garlic powder, cumin

113g / 4 oz can chopped green chile, fire roasted

1/4 cup coriander / cilantro, finely chopped

2 – 3 tbsp milk, any type (to loosen, as needed)

Salt, to taste

Instructions

Step 1: Toss the shredded cheddar cheese with the cornflour in a bowl to coat evenly. This helps prevent clumping when melted.

Step 2: Melt the unsalted butter over medium heat in a large saucepan or small pot.

Step 3: Add the finely minced garlic and chopped onion. Cook slowly for about 3 minutes until the onion is translucent but not browned.

Step 4: Stir in the diced tomato, including its juices, and cook for 2 minutes until the tomato softens slightly.

Step 5: Pour in the evaporated milk and add the coated cheese. Stir gently, then add the chopped green chiles and the spices: onion powder, garlic powder, and cumin.

Step 6: Continue stirring until the cheese melts completely and the mixture forms a silky smooth sauce.

Step 7: Season with salt to taste, considering the saltiness of your cheese, then fold in the chopped coriander.

Step 8: Adjust the consistency by stirring in 2 to 3 tablespoons of milk or water as needed. Remember, the dip thickens as it cools, so you can add more liquid later if desired.

Step 9: Remove from heat and serve warm or at room temperature. The dip will remain soft and scoopable even as it cools.

Tips & Variations

Use freshly shredded cheddar for best melting and flavor; pre-shredded cheese often contains additives that prevent smooth melting.

For extra heat, add a small diced jalapeño or increase the amount of green chiles.

Swap out cheddar for a mix of Monterey Jack and cheddar for a creamier texture.

Add a splash of lime juice for a subtle tang and brightness.

If you prefer a smoother dip, blend the cooked mixture briefly before serving.

Storage

Store queso dip in an airtight container in the refrigerator for up to 5 days. The dip will thicken as it chills, similar to a cheese spread. Reheat gently in the microwave, stirring occasionally, and add a little milk to loosen if needed. Queso dip can also be frozen for up to 3 months; thaw in the fridge and reheat carefully, adjusting consistency with milk or water.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk provides a richer, creamier texture that regular milk can’t fully replicate. If you must use regular milk, reduce the amount slightly and consider adding a bit of cream for richness.

How do I prevent the cheese from separating or becoming grainy?

Tossing the shredded cheese with cornflour helps prevent clumping and graininess. Also, melt the cheese gently over medium heat and stir continuously for a smooth sauce.