Creamy Queso Dip
This creamy queso dip is made with freshly shredded cheddar, green chiles, evaporated milk, warm spices, and a fresh pico de gallo topping. It is smooth, full of flavor, and ready in 25 minutes for tortilla chips, parties, game day, or an easy appetizer.
Ingredients
For the dip:
- 2 tablespoon vegetable oil
- ½ small white onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon chipotle flakes
- ¼ teaspoon chili powder
- 1 small tomato finely diced
- 1 can chopped green chile 4 ounces (110 g)
- 1 tablespoon cornstarch
- 1 can evaporated milk 14.5 ounces (410 g)
- 250 g cheddar cheese freshly shredded
- 2-3 tablespoon milk optional, to loosen
To serve:
- Pico de gallo
- Corn tortilla chips
Instructions
- Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add ½ small white onion, finely chopped, and 1 tsp salt. Cook for 4–5 minutes, until softened and translucent. Add 2 cloves garlic , minced, and cook for 30 seconds.
- Stir in 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, ¼ tsp chipotle flakes, and ¼ tsp chili powder. Cook for 1 minute, stirring often. Add 1 small tomato, finely diced, and 1 can chopped green chile, then cook for 1–2 minutes.
- In a small bowl, whisk 1 tbsp cornstarch with a few tablespoons of the evaporated milk until smooth. Pour the remaining evaporated milk into the saucepan and bring it to a gentle simmer. Reduce the heat to low, then gradually add 250 g cheddar cheese, stirring until fully melted and smooth.
- Stir in the cornstarch mixture and cook for 1–2 minutes, stirring continuously, until the queso thickens. Add 2-3 tbsp milk only if you prefer a looser consistency. Transfer to a serving bowl, top with pico de gallo, and serve immediately with corn tortilla chips.
Notes
Use Freshly Shredded Cheddar: Freshly shredded cheddar melts more smoothly, and I find it gives the queso a creamier texture. Pre-shredded cheese can make the dip less smooth.
Keep the Heat Low: Once the cheddar goes in, I keep the heat low and stir gently so the cheese melts evenly without becoming oily or grainy.
Mix the Cornstarch First: Whisking the cornstarch with a little evaporated milk helps it blend smoothly, and I always do this before adding it to the pan.
Adjust the Thickness as Needed: I like this queso thick enough to scoop with tortilla chips, but a little milk at the end will loosen it when you prefer a thinner dip.
Reheat it Gently: Store leftovers covered in the refrigerator for up to 3 days. When I reheat it, I warm it slowly over low heat and add a small splash of milk to bring back the creamy texture.
Nutrition
Calories: 237kcal | Carbohydrates: 9g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 605mg | Potassium: 245mg | Fiber: 1g | Sugar: 5g | Vitamin A: 638IU | Vitamin C: 9mg | Calcium: 355mg | Iron: 1mg
