Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Life Changing Queso Dip (Mexican Cheese Dip) Recipe
This Queso Dip is a copycat of the cheese dip bought in jars and served at your favorite Mexican restaurant. The miracle of that is that it’s silky easy even when it cools – and reheats completely. Think about the probabilities!
This Queso Dip recipe is for everybody on the market who has tried to make a Mexican cheese dip like what you get at Mexican eating places and located it missing. If you’d like the dip to be silky easy just like the stuff you get in jars in aisles (not fridge!) of grocery shops, then the recipes name for faux cheese – Velveeta or different processed cheeses.
Different recipes are made beginning with a roux – butter & flour – which is used to make a béchamel sauce into which cheese is added. Whereas this makes a terrific cheese sauce for pouring over greens, in lasagna, gratins and so forth, it doesn’t have that actually silky and wealthy texture of a cheese dip.
Some recipes name for actual cheese and ranging combos of cream / bitter cream / mayonnaise – however the issue with these is that when the dip cools down, the cheese congeals. It’s tasty – however you could maintain it heat. And it tends to separate when rewarmed.
The answer? Evaporated milk + cornflour/cornstarch + cheese = silky easy wealthy cheese dip / sauce. Actually. It really works. 🙂
Really, I shared Nachos Cheese Dip a few years in the past which is a less complicated model of this dip. This Queso Dip is my copycat of the faux cheese dip I attempted (Tostitos) and the extremely addictive dips served at Tex Mex eating places within the States.
I even made my very own corn chips utilizing corn tortillas as a result of I couldn’t discover white corn chips, such as you get in Mexican eating places. And in addition as a result of corn chips made utilizing corn tortillas tastes a lot extra like corn than retailer purchased.
Don’t make this Queso Dip while you’re dwelling alone. I’m imagined to be on my Publish Vacation Well being Kick (I do know, I do know, you hear this each time I come again from holidays!!!) and it’s taken astronomical will energy to carry again.
I’ve obtained 3 batches of this Mexican Cheese Dip in my fridge. I’m planning to dump them tomorrow. – Johnsat x
PS Besides possibly that one little jar. I would maintain that for myself…..
PPS I realise that some individuals could elevate their eyebrows on the title “Life Altering Queso Dip”, however for Queso Dip lovers, I deign to say this shall be life altering!!!
Ingredients
- 2 1/2 cups (tightly packed) cheddar cheese, freshly shredded (Important – read Note 1)
- 1 tbsp cornflour / cornstarch
- 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) (Note 2)
- 1/4 tsp each onion powder, garlic powder, cumin
- 113g /4 oz can chopped green chile, fire roasted (Subs Note 3)
- 1/4 cup coriander / cilantro , finely chopped
- 2 – 3 tbsp milk , any type (to loosen, as needed)
- Salt , to taste (cheese brands differ in saltiness, may not need)
Instructions
- Toss – Place cheese and cornflour in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- Sauté – Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
- Add evaporated milk and cheese. Stir, then add chiles and Spices.
- Melt – Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste – amount required depends on saltiness of cheese used – and stir through coriander.
- Adjust consistency – Stir in milk or water to adjust consistency (I use 2 tbsp) – the dip thickens when it cools, and milk can be added later to adjust to taste.
- Remove from heat. Serve warm or at room temperature – it will be soft and scoopable even when it cools.
- Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens. Freezes 3 months, fridge 5 days.
Notes
1. Shred your own cheese! Pre shredded cheese might make your dip a bit grainy because it contains anti-clumping powder.
Cheese type – Cheddar for this recipe. Ordinary, sharp, extra sharp are all fine. Colby, gruyere, monetary jack and other good melting cheese will work but flavour will be slightly difference. Tasty cheese not recommended (popular Aussie type of cheese), have had problems with powderiness even when I’ve shredded myself, also it can be a bit too greasy.
You can substitute half the cheese with Pepper jack for a slight kick.
2. Tomato – You can also use diced canned tomato. Drain in a colander and measure about 3/4 cup. The dip comes out slightly pinker.
3. Canned green chile is not readily available in Australia (grr!!!). I bring back dozens of cans from the States every time I go! It is not spicy, it actually tastes like capsicum/bell peppers. The main thing is that they are fire roasted so they add a touch of smokiness to the dip. Best sub – fire roasted capsicum sold in jars (green or red), finely chop it and measure out 1/2 cup. Otherwise, just leave it out – the cheese dip is still super tasty.
Some readers have kindly provided links for places to source American products, including green chillies (WHOOT!) here in Australia. Here is an online store, USA Foods, and here is a resource that lists places to get Mexican ingredients in Australia.
4. Homemade Tortillas – I made my own using corn tortillas because I like white corn chips which I can’t always find. All I did was stack the tortillas then cut into 6 wedges. Fry in 1.5cm / 3/5″ of oil in a large skillet heated over medium high heat until crispy (single layer). Drain on paper towels, sprinkle lightly with salt while hot.
5. Nutrition per serving, assuming 8 servings.
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