Description
This creamy and flavorful Mexican Queso Dip combines sharp cheddar cheese with roasted green chiles, fresh tomatoes, and aromatic spices. Perfect as a warm, scoopable dip for chips or as a delicious addition to Mexican-inspired dishes, this queso dip offers a rich, smooth texture and a balanced blend of heat and tang.
Ingredients
Scale
Cheese Mixture
- 2 1/2 cups (tightly packed) freshly shredded cheddar cheese
- 1 tbsp cornflour (cornstarch)
Base and Flavorings
- 1/2 tbsp (10g) unsalted butter
- 1 large garlic clove, finely minced
- 1/4 small white onion, very finely chopped (~1/4 cup)
- 375g / 13 oz evaporated milk (1 can), not low fat
- 1 small tomato, finely diced (3/4 cup)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp 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 (optional depending on cheese saltiness)
Instructions
- Toss Cheese and Cornflour: Place the shredded cheddar cheese and cornflour in a bowl and toss them together thoroughly to ensure the cornflour coats the cheese evenly. This helps prevent clumping when melting.
- Melt Butter: In a large saucepan or small pot, melt the unsalted butter over medium heat to prepare for sautéing the aromatics.
- Sauté Garlic, Onion, and Tomato: Add the finely minced garlic and very finely chopped white onion to the melted butter. Cook slowly for about 3 minutes, until the onion becomes translucent but does not brown. Then add the diced tomato along with its juices and cook for another 2 minutes until the tomato softens slightly.
- Add Evaporated Milk and Cheese: Pour in the evaporated milk, then add the cheese mixture. Stir gently to combine, allowing the cheese to begin melting evenly in the milk.
- Add Chiles and Spices: Stir in the chopped fire-roasted green chiles and the onion powder, garlic powder, and cumin. Continue stirring until the cheese melts completely and the sauce becomes silky smooth.
- Season and Add Coriander: Add salt to taste based on the saltiness of your cheddar cheese, then stir in the finely chopped coriander to infuse fresh herb flavor.
- Adjust Consistency: If the dip is too thick, stir in 2 to 3 tablespoons of milk or water to loosen it to your preferred consistency. Remember that the dip will thicken as it cools, and you can always add more milk later when serving.
- Serve Warm or Room Temperature: Remove the dip from heat and serve it warm or at room temperature. The dip remains soft and scoopable even after cooling.
- Storage and Reheating: Store any leftovers in the refrigerator, where the dip will thicken to the consistency of refrigerated cheese spreads. Reheat gently in the microwave, adding a splash of milk if needed to adjust consistency. If the dip becomes too runny, place it back on the stove to thicken. It can also be frozen for up to 3 months or refrigerated for up to 5 days.
Notes
- Cheese Selection: Use freshly shredded cheddar for best melting and texture. Pre-shredded cheese often contains anti-caking agents that can affect melt quality.
- Tomato Amount: The recipe calls for a small tomato, diced to make about 3/4 cup, adding subtle sweetness and freshness to the dip.
- Chile Substitution: Fire-roasted chopped green chiles provide smoky heat. Substitute with canned diced green chilies or jalapeños for different heat levels.
- Consistency Adjustments: Because the dip thickens as it cools, keep milk or water handy to loosen it when serving or reheating.
- Storage Tips: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently to maintain smooth texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican
Keywords: queso dip, Mexican cheese dip, cheddar cheese dip, green chile dip, cheesy dip, party dip, snack dip
