A Mexican cheese dip recipe in partnership with Australian Dairy.
This decadent and cheesy dip will satisfy your cheese cravings.
Whilst Queso means cheese in Spanish, this dish is an abbreviation for chile con queso, an almost liquid melted cheese dish dating back to turn-of-the-century Texas, when Tex-Mex cuisine originated.
It’s a party pleaser and very simple to make. Comes together in 20 minutes.
The key is to freshly grate your cheese and not use pre-shredded cheese as they contain anti-clumping agents which will prevent your queso dip from being smooth and silky.
Serves: 8 as a dip
Cooking Time: 20 minutes
Skill Level: Easy
- 1/2 tbsp butter
- 1 brown onion, finely chopped
- 2 garlic cloves, very finely chopped
- 1 small tomato, finely diced
- 1 tbsp cornflour / corn-starch
- 375 g (1 can) evaporated milk
- 500g (1 big block) Cheddar cheese, freshly shredded
- 2 chillies, finely chopped
- 2 teaspoons of your voice of optional spices. I used smoked paprika and ground guajillo ground chilli. Other options include: onion powder, cumin, cayenne pepper, garlic powder etc.
- Salt to taste
- 4 stalks coriander, finely chopped
- 1 bag of tortilla chips, to serve with the dip
- Heat a pot on medium and add the butter. Stir until melted.
- Add in the onion and garlic and sweat for a few minutes until translucent.
- Add the tomato and cook for another minute.
- Dissolve the cornflour into the can of evaporated milk before pouring into the pot.
- Add the shredded cheese a few spoonful's at a time and melt into the mixture.
- Add in the chillies and optional spices and season to taste with a pinch of salt to taste.
- Just before serving, fold into some chopped coriander before transferring into a bowl and serving warm with some tortilla chips.
- The dip can be served warm or at room temperature. You can make this dip in advance and warm it up just before serving or save some to add to nachos or tacos, whatever you fancy!
Watch the step by step process