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Queso Dip

Name: Queso Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: tex_mex
Ingredients: 300 g cheddar cheese (block, freshly grated); 200 g monterey jack cheese (block, freshly grated); 1 cup evaporated milk (unsweetened, full-fat); 1 tbsp cornstarch; 1 pcs tomato (large, diced, seeds removed); 1 pcs green chili (mild, like Anaheim or poblano, roasted, peeled and chopped); 1 pcs jalapeno (seeded and finely minced); 1 pcs onion (small, finely chopped); 2 pcs garlic (cloves, minced); 1 tbsp butter; 1 pinch cumin powder; 1 pinch cayenne pepper; 0.5 tsp salt; 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Smooth, velvety melted cheese dip with a gentle kick from green chiles and jalapeño. This Tex-Mex party staple comes together in 15 minutes on the stovetop using simple, from-scratch ingredients. Perfect for tortilla chips, nachos, or drizzling over tacos.

PREP

COOK

10m

SERVES

1 CUP

418 cal

SERVINGS

METHOD · 6 STEPS

prep
Grate the cheese and toss with cornstarch.
1.Grate cheddar and Monterey Jack cheese using the large holes of a box grater.
2.Transfer grated cheese to a bowl and toss with 1 tablespoon cornstarch until evenly coated.
3.Set cheese aside to come to room temperature while you prep remaining ingredients.
TIPAlways shred your own cheese — pre-shredded bags contain anti-caking agents that make the dip grainy.
prep
Prep the vegetables.
1.Dice the tomato, discarding the watery seed pulp.
2.Finely mince the jalapeño, removing seeds and membranes for mild heat.
3.Roast the green chili over an open flame or under the broiler until skin is charred. Cool, then peel, seed, and chop.
4.Finely chop the onion and mince the garlic cloves.
TIPFor a smokier flavor, char the tomato as well before dicing.
saute · ~4 min
Sauté the aromatics.
1.Melt butter in a medium saucepan over medium heat.
2.Add chopped onion and sauté until soft and translucent (3-4 minutes).
3.Add minced garlic, chopped green chili, and cumin. Cook until fragrant (30 seconds).
TIPKeep the heat medium — garlic burns quickly and turns bitter.
boil · ~3 min
Warm the evaporated milk and melt the cheese.
1.Pour evaporated milk into the saucepan. Bring to a gentle simmer over medium-low heat.
2.Add cheese in three batches, whisking constantly. Wait for each batch to melt completely before adding the next.
3.Continue whisking until the dip is completely smooth and thick (2-3 minutes).
TIPKeep the heat low and whisk continuously — high heat will cause the cheese to break and turn greasy.
mix
Add remaining seasonings and tomato.
Remove saucepan from heat. Stir in diced tomato, minced jalapeño, cayenne, and salt. Mix gently until well combined.
TIPAdding tomato off the heat keeps the dip from getting watery.
garnish
Garnish with fresh cilantro and serve immediately.
Transfer hot queso to a serving bowl or small slow cooker to keep warm. Sprinkle chopped cilantro on top.
TIPIf the dip thickens as it sits, whisk in a splash of warm evaporated milk to loosen it.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Grate your own block cheese for smooth melting — pre-shredded bags contain anti-caking agents that cause graininess.
2
Add cheese in small batches, whisking each until fully melted before adding more to prevent clumping.
3
Keep the heat low and whisk continuously once the cheese goes in; high heat breaks the emulsion and turns it greasy.
4
Stir the diced tomato in off the heat to avoid adding excess liquid and thinning the dip.
5
If the queso thickens after standing, whisk in a splash of warm evaporated milk to restore the silky texture.
6
For consistent mild heat, thoroughly remove the jalapeño seeds and white membranes before mincing.

RECIPE VARIATIONS

Adapt it for your goals.

Smokier Queso

Substitute half the cheddar with smoked cheddar and char the tomato alongside the green chili for a deeper, campfire-like flavor.

Extra Spicy

Add a second jalapeño (with seeds) or 1/2 teaspoon chipotle powder for pronounced heat that chili lovers will crave.

Vegetable Packed

Vegetable-Packed

Fold in 1/4 cup each of cooked black beans and roasted corn kernels after melting the cheese for added texture and a heartier dip.

Beefy Queso

Sauté 150g of ground beef or chorizo with the onion, then drain excess fat before adding the milk — turns it into a meal-worthy topping.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Calcium

Cheddar and Monterey Jack cheeses provide calcium for strong bones and teeth, with each serving contributing a meaningful amount.

✓

Adds Protein from Dairy

Evaporated milk and cheese contribute protein to help keep you satisfied, making this dip more than just empty calories.

✓

Contains Vitamin C

Fresh tomato, jalapeño, and green chili offer a dose of vitamin C, which supports immune health and adds brightness.

QUESTIONS?

Frequently asked questions

Graininess usually happens from using pre-shredded cheese or overheating — always grate block cheese and melt over low heat while whisking constantly.