Chef John's Queso Dip recipe

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Ingredients

½ pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves, minced
1 bunch scallions, thinly sliced, dark green parts set aside
1 teaspoon kosher salt, plus more to taste
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 (4 ounce) can fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 (12 ounce) can evaporated milk
¼ cup finely chopped cilantro
1 pinch cayenne pepper, or to taste
1 tablespoon diced Roma tomato

Nutrition Info

136 calories
carbohydrate: 6.1 g
cholesterol: 30.6 mg
fat: 9.5 g
fiber: 0.8 g
protein: 7.2 g
saturatedFat: 5.9 g
servingSize: -
sodium: 427.9 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.

  2. Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes, cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted, immediately remove from heat.

  3. Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Recipe Yield

12 servings

Recipe Note

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

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