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Queso Dip Recipe

Queso Dip Recipe
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5.2 from 20 reviews

This creamy and cheesy queso dip is better than any jar from the grocery store and perfect to dip all your favorite chips and veggies.

Ingredients

For the Queso Dip:

  • 1 tablespoon butter or olive oil
  • ¼ cup onion, diced small
  • 1 tablespoon minced garlic
  • 10 ounces Rotel, undrained
  • 12 ounces evaporated milk
  • 8 ounces cream cheese
  • 1 tablespoon cornstarch
  • 1 pound sharp cheddar, shredded (must shred fresh, do not buy pre-shredded)
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon ground cumin
  • 3 teaspoons original taco seasoning

Instructions

  1. Step 1: Over medium heat, add butter or olive oil, onion, and garlic, and cook for three minutes until onions are becoming soft. Be careful to stir regularly so they don’t burn.
  2. Step 2: Add undrained can of Rotel and mix.
  3. Step 3: Add the can of evaporated milk and cream cheese. Mix the cornstarch with freshly shredded cheese and add to the pan. Stir well.
  4. Step 4: Add garlic powder, onion powder, cumin, and taco seasoning and stir.
  5. Step 5: Once well melted, serve with chips.

Notes

  • Make sure to use a block of cheese to grate your own cheese rather than buying pre-shredded cheese.
  • Once the milk reaches a light simmer, immediately reduce to low heat. Never bring the heat over medium/low past that point.
  • As you add in the cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
  • If your cheese dip is too thin, you can add in a tablespoon of cornstarch to help thicken it up. If your cheese dip is too thick, add a little chicken broth to help thin it out.

Nutrition

Find it online: https://cookedbysarah.com/queso-dip-recipe/