Queso Recipe

Perfectly creamy Queso dip made with real cheese and butter.

Course Appetizer

Cuisine American, Mexican

Keyword dip

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 128kcal

Author Emma Chapman

Ingredients

1 tablespoon butter
4 cloves garlic
1 tomato
½ teaspoon cumin
¼ teaspoon cayenne
1 teaspoon cornstarch
1 tablespoon water
12 ounces evaporated milk
8 ounces cheddar cheese
2 tablespoons chives
2 tablespoons cilantro

Instructions

Grate the cheese. Mince the garlic. Finely chop the tomato, chives and cilantro.
In a medium-sized pot, melt the butter over medium heat. Add the garlic, cumin and cayenne and cook for one minute until it becomes very fragrant.
Turn the heat down to low and stir in the evaporated milk.
In a small bowl or glass, whisk together the cornstarch and water to create a slurry. Pour this into the pot as well.
Now add the grated cheese and stir until melted and creamy.
Turn off the heat and stir in the tomatoes, chives and cilantro.
Taste and add any salt and pepper or anything else you feel the queso needs.

Notes

I use medium or sharp (yellow) cheddar cheese most often with this queso recipe, but you could use a white cheddar, a mixture of both or other melting cheeses to make white queso or simply to change up the flavor.

Block cheese as opposed to pre-shredded cheese is best. Pre-shredded cheese is often coated in anti-caking ingredients such as potato starch and can make your dip clumpy.

If you want more heat, you can increase the cayenne or add a sliced jalapeno. Another option is to add a teaspoon or more of hot sauce to this dip once made.

Store any leftovers in an airtight container in the refrigerator for at least three days. Rewarm on the stove top or in the microwave. Reheated queso may need a little water or milk added to get back to the original consistency.

Nutrition