Queso Dip Recipe
This Queso Dip recipe blows away any store-bought cheese dips. No processed anything here. Just real, natural ingredients that taste unbelievably delicious! A surprise ingredient keeps this dip smooth and velvety for days.
Servings: 8 servings
Ingredients
- 8 oz sharp cheddar cheese, good quality block, shredded yourself
- 12 oz evaporated milk
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ - ⅛ teaspoon cayenne pepper, depending on desired heat
- whole or low-fat milk, optional, for thinning sauce as needed and toppings as desired
Instructions
- Off heat, place all ingredients in a medium saucepan and stir to combine well. Be sure cornstarch is fully dissolved.
- Turn heat on medium and stir until mixture is completely melted and smooth.
- Adjust seasonings to taste, if needed. If needed, thin out sauce with a splash of milk and whisk to incorporate.
- Keep sauce warm to serve. Sauce will thicken some as it cools but should remain soft.
Notes
- Leftover dip can be stored in airtight container in fridge for a few days. Gently reheat on stovetop, stirring with a bit more milk if needed.
- Shred your own cheese from a good block of cheddar. The additives found in pre-shredded bags of cheese will affect your results.
- Keep the queso dip warm if you’re serving it at a party or for a gathering. A small fondue pot works well.
- Adjust the seasonings to your liking. This is your queso dip, so make it as mild or as spicy as you want.
- This recipe is part of our Mexican and Tex Mex Recipes Collection.
- Serve your homemade queso dip with a variety of tortilla chips and our Blender Salsa at your next gathering!
Nutrition (per serving)
Calories: 155kcal | Carbohydrates: 7g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 235mg | Potassium: 173mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 326mg | Iron: 0.3mg