I perfected a copycat Queso Dip sold in jars at Mexican restaurants that uses real cheese, reheats reliably, yields about 2.5 cups, and includes an essential tip so please read Note 1 regarding store bought shredded cheese.

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I made my Life Changing Queso Dip because I was over the grainy jarred stuff. This Queso Dip tastes like the restaurant jars but made with real white American cheese and evaporated milk so it stays silky even when it cools, and it reheats perfectly.

Use block cheese grated fresh. Store bought pre shredded cheese has anti caking agents that stop it from melting silky smooth and will make the queso grainy.

I wont claim its magic, but one spoonful and you’ll wonder why you ever bought the jarred version.

Ingredients

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White American cheese: ultra creamy, melts silky, high in fat and calcium, gives richness.
Monterey Jack: mild, creamy, great melter, adds protein and mellow cheese flavor.
Evaporated milk: concentrated, creamy, dont make it sweet, boosts creaminess and calcium.
Cornstarch: thickens without flavor, starchy carbs, helps keep queso smooth and stable.
White onion: gives bright savory bite, some fiber and vitamin C, not sweet.
Green chiles: mild smoky heat, vitamin A, adds vegetal tang and gentle spice.
Lime juice: bright acidic kick, cuts richness, gives fresh citrus and vitamin C.
Cilantro: fresh herb, bright flavor, some vitamins, some people hate it.
Butter: adds fat, richness and silky mouthfeel, helps carry flavors, not low calorie.
Spices: cumin and cayenne add warmth and depth, small amounts go a long way.

Ingredient Quantities

8 ounces white American cheese, block, grated (about 2 cups shredded)

4 ounces Monterey Jack cheese, block, grated (about 1 cup shredded)

1 cup evaporated milk

1 tablespoon cornstarch

2 tablespoons unsalted butter

1/4 cup finely diced white onion

1 to 2 cloves garlic, minced

4 ounces canned diced green chiles, drained (about 1/2 cup)

1 small jalapeño, seeded and finely chopped, optional

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper or smoked paprika, optional

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro, optional

Freshly ground black pepper, to taste

Note 1 regarding store bought shredded cheese: Use block cheese grated fresh. Store bought pre shredded cheese has anti caking agents that stop it from melting silky smooth and will make the queso grainy

How to Make this

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1. Makes about
2.5 cups. Grate the cheeses from the block: 8 oz white American (about 2 cups) and 4 oz Monterey Jack (about 1 cup). Sprinkle the 1 tablespoon cornstarch over the shredded cheese and toss to coat so it melts silky. Note 1: do not use store bought pre shredded cheese, it has anti caking stuff that makes the queso grainy.

2. Drain the 4 oz canned diced green chiles. Seed and finely chop the jalapeño if using. Finely dice the 1/4 cup white onion and mince 1 to 2 cloves garlic.

3. In a medium saucepan melt 2 tablespoons butter over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes, then add the garlic and cook 30 to 45 seconds until fragrant. Don’t burn it.

4. Pour in 1 cup evaporated milk and bring to a gentle simmer over medium low heat, stirring to combine. Keep it below a boil.

5. Reduce heat to low. Add the coated shredded cheeses in small handfuls, stirring constantly with a spatula or wooden spoon until each addition is fully melted and smooth before adding more. This gradual method prevents clumps and keeps it silky.

6. Once all the cheese is melted, stir in the drained green chiles, chopped jalapeño, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin and 1/8 teaspoon cayenne or smoked paprika if you want heat or smokiness. Taste and adjust salt or spice.

7. Stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro if using, and freshly ground black pepper to taste. If the queso is too thick, thin with a splash of evaporated milk (or regular milk) until you like the consistency.

8. Keep the queso warm on the lowest heat, stirring occasionally, or transfer to a small slow cooker set to warm for serving. Avoid high heat or it’ll separate.

9. Leftovers: cool to room temp, store in an airtight container in the fridge up to 4 days. To reheat, warm gently over low heat on the stove while stirring, or microwave in 30 second bursts stirring between each, adding a little milk if it seems dry to bring back the silky texture.

Equipment Needed

1. Medium saucepan, about 2 to 3 quarts
2. Box grater for shredding the cheese (not pre shredded)
3. Measuring cups and spoons (1 cup, tbsp, tsp)
4. Rubber spatula or wooden spoon for constant stirring
5. Cutting board and chef’s knife for onion, jalapeño and garlic
6. Small bowl to toss the shredded cheese with cornstarch
7. Fine mesh strainer or small sieve to drain the canned chiles
8. Small slow cooker set to warm or a heatproof serving bowl plus a ladle for serving

FAQ

Can I use store bought pre shredded cheese? Not really. Use block cheese and grate it yourself. The anti caking stuff on pre shredded cheese stops it melting smooth and makes the queso grainy, trust me you want fresh grated.

My queso turned grainy or separated, how do I fix it? Stop heating, remove from heat and whisk in a little warm evaporated milk or whole milk. If that does not smooth it, make a quick slurry with 1 tsp cornstarch and 1 tbsp warm milk, heat gently and whisk that in. Low heat and patience is the key, don’t blast it with high heat.

Can I make this ahead and reheat it? Yes. Keep in an airtight container in the fridge for up to 3 to 4 days. Reheat slowly on low heat, stirring and adding small splashes of milk or evaporated milk to loosen it. Microwave in short 20 to 30 second bursts works too, just stir between bursts.

How do I make it spicier or milder? To make milder, skip the jalapeño and use mild green chiles. For more heat add the seeds back in, use hotter chiles, or stir in cayenne or a few dashes of hot sauce. Taste as you go, you can always add more but you can’t take it out.

Any tips for extra silky texture? Keep the heat low, shred cheese from the block, add cheese gradually while stirring, and use the cornstarch with the evaporated milk to help emulsify. A little butter melted first and sauteed onion and garlic also give a smoother, richer mouthfeel.

Can I freeze this queso? I don’t recommend freezing if you care about perfect texture. Cheese sauces often get grainy after freezing. If you must freeze, do it for a short time, thaw slowly in the fridge and reheat gently with added milk and whisking to restore creaminess.

Life Changing Queso Dip (Mexican Cheese Dip) Recipe Substitutions and Variations

Cheeses: If you cant find white American, swap 8 oz mild cheddar or Colby; for the Monterey Jack, try 4 oz provolone or Pepper Jack for extra kick. Grate from blocks so it melts silky, not grainy.
Evaporated milk: Use 1 cup whole milk plus 2 tablespoons heavy cream, or 1 cup half and half. Evaporated milk adds body so the cream helps mimic that richness.
Cornstarch: Use 1 1/2 tablespoons all purpose flour instead, but make a quick roux with the butter first and cook a minute; or use 1 tablespoon arrowroot for a gluten free option.
Green chiles / jalapeño: Swap the canned green chiles for 4 oz roasted, diced poblano or use 2 tablespoons chopped pickled jalapeños; for smoky heat try 1 small minced chipotle in adobo, taste as you go.

Pro Tips

1) Grate from the block and chill the shreds for 10 minutes before you start melting. Cold, loose shreds melt more predictably than warm clumps, and the little cornstarch dust will coat them better so you dont get lumps.

2) Keep the heat very low when the cheese goes in and add it in small handfuls, stirring until each addition is smooth before more goes in. Boiling or rushing it is the fastest way to make it grainy or separate.

3) If the queso starts to look grainy or oily, stop heating, whisk in a few tablespoons of warm milk or evaporated milk, or blitz it briefly with an immersion blender to re-emulsify. Works way better than trying to crank up the heat.

4) Taste and adjust salt and acid at the end. Lime brightens the whole thing, so add it last and then tweak the salt. If you add salt too early you might overdo it once the cheese is fully melted.

5) Keep warm gently in a small slow cooker or on the lowest stove setting, and stir every so often. If it firms up, thin with a splash of warm milk; never reheat quickly over high heat or it will split.