If you want to make your own luxuriously smooth Mexican queso (cheese) dip at home, here’s a great authentic recipe. Packed with flavour, it's perfect for dunking your tortillas chips!
Ingredients:
- 5 cups / 225 g Shredded mixed cheese
- 1 tbsp cornflour
- 8 g butter
- 1 large garlic clove, minced
- 1/4 small white onion, very finely chopped
- 375 g evaporated milk
- 1 small tomato, finely diced
- 1/4 tsp each onion powder, garlic powder, cumin
- ½ cup of roasted Jalapeño green chili finely chopped
- 1/4 cup coriander/cilantro, finely chopped
- 2 - 3 tbsp milk
- Salt to taste
For Serving:
- Tortilla Chips
- Tostadas
- Veggie Sticks
- Chips
Steps:
- Place cheese and cornflour in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- 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.
- Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste - amount required depends on the saltiness of cheese used - and stir through the coriander.
- 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 heat on the stove again until it thickens.
Original Recipe by Nagi, RecipeTin Eats
Born in Japan, raised in Sydney, Australia, Nagi travelled the world from Europe to the Middle East, across Asia and America. Formerly she worked in corporate finance, but now creates and shares her favourite recipes with people from all over the world. Her recipes draw on the influences from her travels; her ever-evolving fascination with how just a few simple ingredients can transform into something that tastes so amazing; and learning genius tricks from the masters of the world.
