Step aside velveeta, there’s a new *real* cheese dip in town. This velvety smooth Queso Cheese Dip is literal perfection. Once you taste it once, it will leave you drooling for more.
This queso cheese dip doesn't have to just be a chip dip, it can be used in so many recipes like my nacho pizza, or my crunchwrap supreme (copycat recipe!). If you are feeling like an extra special treat you could even use it as a topping on these burgers!
It is packed with all kinds of Mexican flavours including scallions, green chilis, tomatoes, garlic and the cayenne adds an extra kick that no one will be mad at.
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- Evaporated Milk - Using evaporated milk is a must for this recipe. It provides the cheese dip with a creamy smooth finish, even after reheating! I have tested this recipe with regular milk and canned coconut milk, both times the cheese “broke” and the sauce was lumpy. So make sure you use full fat, evaporated milk for this recipe and you will be guaranteed a velvety smooth cheese dip!
- Scallions - I find the sauteed scallions to give this dip a really unique flavour and I would recommend using them as a first choice. But the scallions can be substituted for a handful of diced regular white onion, if desired.
- Cayenne - This recipe is not overly spicy, it just leaves a nice subtle tingle on the tongue, but if you are *really* not a spice person you can skip the cayenne pepper in this recipe. The green chilis in the Rotel Tomatoes will give it enough of a kick if you don’t like spice.
Preparing the cheese dip
First, in a medium sized mixing bowl add the shredded cheese, cornstarch and all the spices. Using a wooden spoon or your hands toss the cheese with the spices. Make sure that the spices are fully mixed throughout the cheese and no spices remain on the bottom of the mixing bowl.
In a medium sized saucepan over medium heat melt the butter. Once the butter has melted add the scallions and saute for 1 minute until they start to soften.
Then add in the tomatoes and cook, stirring regularly until slightly thickened, for about 2-3 minutes.
Reduce the heat to medium-low and add in the evaporated milk and cheese.
Stir regularly and heat until thickened, but not boiling, this should take about 5 minutes. Once the cheese dip has thickened, remove it from heat and add a small amount of extra milk or water to get the desired consistency, I typically add around 3-4 tablespoons.
Adding milk after the initial cooking/thickening makes the sauce creamy and silky smooth.
That’s it! Serve it with your favourite nachos or use in any way you like.
How to Store & How to Reheat
Store the leftover queso cheese dip in an airtight container and refrigerate for up to 5 days.
To reheat on the stove:
Place the desired amount of dip into a saucepan and over medium-low heat, stirring regularly, heat until the sauce is just bubbling around the edges.
To reheat in the microwave:
Place the desired amount of dip into a microwave safe bowl and heat in 30 second increments, stirring every 30 seconds until the cheese dip is warmed thoroughly.
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
Are you a cheese lover? Don’t skip these recipes!
- Mac and Cheese Bites with Sweet Basil Marinara
- Bacon Wrapped Cream Cheese Stuffed Chicken Breast
- Spicy Strawberry & Walnut Brie
- Cheddar and Bacon Jalapeno Poppers
- 3 cups Sharp Cheddar Cheese, shredded
- 1 Tablespoon Cornstarch
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprkia
- ½ teaspoon Cumin
- ½ teaspoon Red Chili Flakes
- ½ teaspoon Kosher Salt
- ¼ teaspoon Cayenne Pepper
- 2 Tablespoons Butter
- 2 Scallions, diced
- 1 (284ml) can Mild Rotel Tomatoes with Green Chilis, drained
- 1 (13oz) can Evaporated Milk
- Milk or Water
- In a medium sized mixing bowl add the shredded cheese, cornstarch, garlic powder, paprika, cumin, red chili flakes, kosher salt, and cayenne pepper. Using a wooden spoon or your hands toss the cheese with the spices. Make sure that the spices are fully mixed throughout the cheese and no spices remain on the bottom of the mixing bowl.
- In a medium sized saucepan over medium heat melt the butter. Once the butter has melted add the scallions and sautee for 1 minute until they start to soften.
- Add in the tomatoes and cook, stirring regularly until slightly thickened, about 2-3 minutes.
- Reduce the heat to medium-low and add in the evaporated milk and cheese. Stir regularly and heat until thickened, but not boiling, this should take about 5 minutes.
- Once thickened, remove from heat and add a small amount of extra milk or water to get the desired consistency, I typically add around 3-4 tablespoons. (Adding milk after the initial cooking time makes the sauce creamy and silky smooth.)
- Serve immediately or let cool to room temperature. Store cheese dip in an airtight container and refrigerate.
- To reheat: heat in 30 second increments in the microwave or heat until warm in a saucepan on the stove.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 64mgSodium: 585mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 15g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
This recipe was inspired by this Queso Dip by Recipe Tin Eats.