This homemade queso recipe is made from real cheese and butter. It’s then flavored with spices and fresh ingredients like garlic and cilantro. When you make your own queso dip you can control the flavor as well as how spicy you want this to be! For the perfect Tex-Mex inspired appetizer, make this queso soon.
I use evaporated milk in this recipe as I feel it aids in creating that perfect creamy consistency without a goopy, floury taste. Evaporated milk is simply (dairy) milk that has been heated to evaporate a large portion of the water content. It’s canned and I usually find it in or near the baking ingredient area of many grocery stores.
Related: If you want an even more simple recipe and don’t mind processed cheese (Velveeta), try our Rotel Dip.
Ingredients
- Butter
- Garlic
- Tomatoes
- Cumin
- Cayenne
- Cornstarch + water
- Evaporated milk
- Cheese
- Chives
- Cilantro
I use medium or sharp (yellow) cheddar cheese most often with this queso recipe, but you could use a white cheddar, a mixture of both or other melting cheeses to make white queso or simply to change up the flavor.
Directions
Grate the cheese. Mince the garlic. Finely chop the tomato, chives and cilantro.
In a medium-sized pot, melt the butter over medium heat. Add the garlic, cumin and cayenne and cook for one minute until it becomes very fragrant. Turn the heat down to low and stir in the evaporated milk.
In a small bowl or glass, whisk together the cornstarch and water to create a slurry. Pour this into the pot as well.
Now add the grated cheese and stir until melted and creamy. Turn off the heat and stir in the tomatoes, chives and cilantro. Taste and add any salt and pepper or anything else you feel the queso needs.
Tips for Making
- Block cheese as opposed to pre-shredded cheese is best. Pre-shredded cheese is often coated in anti-caking ingredients such as potato starch and can make your dip clumpy.
- If you want more heat, you can increase the cayenne or add a sliced jalapeno. Another option is to add a teaspoon or more of hot sauce to this dip once made.
- Store any leftovers in an airtight container in the refrigerator for at least three days. Rewarm on the stove top or in the microwave. Reheated queso may need a little water or milk added to get back to the original consistency.
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Perfectly creamy Queso dip made with real cheese and butter.
Instructions
- Grate the cheese. Mince the garlic. Finely chop the tomato, chives and cilantro.
- In a medium-sized pot, melt the butter over medium heat. Add the garlic, cumin and cayenne and cook for one minute until it becomes very fragrant.
- Turn the heat down to low and stir in the evaporated milk.
- In a small bowl or glass, whisk together the cornstarch and water to create a slurry. Pour this into the pot as well.
- Now add the grated cheese and stir until melted and creamy.
- Turn off the heat and stir in the tomatoes, chives and cilantro.
- Taste and add any salt and pepper or anything else you feel the queso needs.
Notes
Block cheese as opposed to pre-shredded cheese is best. Pre-shredded cheese is often coated in anti-caking ingredients such as potato starch and can make your dip clumpy.
If you want more heat, you can increase the cayenne or add a sliced jalapeno. Another option is to add a teaspoon or more of hot sauce to this dip once made.
Store any leftovers in an airtight container in the refrigerator for at least three days. Rewarm on the stove top or in the microwave. Reheated queso may need a little water or milk added to get back to the original consistency.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.