Queso

5 from 2 votes

This ultra-creamy, cheesy Queso Dip is perfectly seasoned and ready for dipping! Whips up in minutes on the stovetop—just add your favorite tortilla chips.

Prep Time20

Total Time20

Course: Appetizer, Condiment, Side Dish

Cuisine: American, Vegetarian

Keyword: Queso, queso dip, queso dip recipe

Servings: servings

Author: Chelsea Lords

Cost: $7.53

Equipment

Medium pot

Ingredients

2-1/2 cups (12 ounces) white American cheese you’ll have to get it at deli counter—see note 1
1-1/2 teaspoons cornstarch
1 tablespoon unsalted butter
3/4 cup green onions whites and light green parts, thinly sliced
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper
1 (4-ounce) can fire-roasted diced green chiles see note 2
1 (12-ounce) can evaporated milk see note 3
1/4 cup finely chopped cilantro optional
Tortilla chips for dipping

US - Metric

Instructions

Shred cheese or coarsely chop if already sliced. If you don’t have an exact weight, measure 2-1/2 cups. Toss cheese pieces with cornstarch in a small bowl and set aside.
Heat stovetop to medium heat. Melt butter in a medium pot. Once melted, add thinly sliced green onions and cook, stirring occasionally, for 3–5 minutes or until soft. Add garlic and stir for 30 seconds.
Thoroughly drain the green chiles. Add all the green chiles, spices, and salt and pepper (add to your preference; I add 1/2 teaspoon of each) to the pot. Stirring, cook for 1–2 minutes or until very fragrant.
Give the can of evaporated milk a good shake and pour into the pot. Stir and bring to a simmer, still over medium heat. Do not increase the heat and don’t boil! Once simmering, reduce heat to medium low.
Add the cheese and cornstarch mixture and stir constantly until cheese is melted. This takes a bit of time. Increasing the heat will result in a grainy dip. Once cheese is fully melted (sauce will still seem a bit thin, but it thickens as it sits!), taste with a tortilla chip so you can gauge saltiness. Adjust any seasonings/salt to preference. Stir in cilantro if using. Remove from heat and serve warm with chips.
Dip will thicken and harden as it cools (just like any melted cheese-filled recipe). Here's how to keep it nice and creamy for a longer serving period: Transfer to a small Crock-Pot (ideally 2–4 quarts) and set to “warm.” Serve right out of the slow cooker, stirring occasionally. Alternatively, when it gets too thick, rewarm over low heat in a pot on the stovetop or microwave (covered) in bursts of 10 seconds. If needed, add an extra splash of evaporated milk (while stirring constantly) as you reheat the dip.

Video

Notes

Note 1: You’ll find white American cheese (Land O’ Lakes recommended) at the deli counter (or ordered online for grocery pick-up). If this cheese only comes sliced, ask the deli counter to do the largest possible slice—that way you’ll get a few blocks you can easily shred. This cheese is the “secret” to this recipe, so get it if you can! A runner-up would be regular Cheddar (sharp or extra-sharp for a cheesier flavor).

Note 2: Fire-roasted diced green chiles are charred over a flame before being diced and canned—you get more flavor without any extra work! You can also get diced green chiles that aren’t fire roasted. If you'd like more heat, get a hotter can and/or add a diced jalapeño.

Note 3: In some countries, evaporated milk is called unsweetened condensed milk and is shelf-stable. Since 60% of the water has been removed from the fresh milk, there is less chance of dip separation. I’ve tried all kinds of dairy products, and nothing makes a better Queso than evaporated milk! Sweetened condensed milk isn’t a good substitute—it would make it too sweet!

Storage: Queso stores nicely in the fridge for 3–5 days. Keep it in an airtight container and use the reheating methods described above. Queso doesn’t freeze/thaw well.

Nutrition