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Overhead view of a bowl of queso dip with sliced jalapeno, diced tomatoes, and cilantro.

Queso Dip

This queso dip is absolutely addictive! Silky smooth and creamy, you're going to want to make this cheesy dip again and again.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 211kcal


  • Small saucepan or pot


  • 1 tablespoon cornstarch
  • 1 can evaporated milk (12-ounce)
  • 2 tablespoons butter
  • ¼ cup white onion finely chopped
  • 1 can green chiles or diced jalapeno (4-ounce)
  • 2 garlic cloves minced
  • ¼ teaspoon ground cumin
  • 8 ounces white American cheese shredded or diced (see Notes)
  • ¼ cup diced tomatoes
  • salt to taste


  • chopped cilantro
  • diced tomatoes
  • sliced jalapenos


  • Place the cornstarch in a small bowl. Add a few tablespoons of evaporated milk to the bowl and whisk to dissolve the cornstarch. Set aside.
  • In a small saucepan, melt the butter over medium heat. Add the onion and cook until just starting to soften, about 3 minutes. Stir in the chiles, garlic, and cumin. Cook for 2 minutes.
  • Pour in the remaining evaporated milk and whisk in the cornstarch mixture. Bring to a simmer and cook until thickened, about 4 minutes.
  • Adding a small handful at a time, slowly whisk in the cheese, until incorporated and all of the cheese is melted. Stir in the tomatoes and add salt to taste. Serve immediately topped with chopped cilantro, diced tomatoes, and sliced jalapeños, if desired.


  • Ideally, you should shred your own cheese for this queso recipe. You can easily do so with a food processor if you do not want to grate the cheese. Pre-shredded cheese tends to be clumpy when it melts, so shredding your own from a block will yield a smoother queso.
  • You can usually find white American cheese at the deli counter of a grocery store. You can ask them to cut off a ¾-pound block for you to shred at home or cut the slices into thin strips. If you cannot find white American cheese at your local grocery store, you can use yellow American cheese instead or replace half of the cheese with pepper jack for a spicier kick. Some people also like to use cheddar cheese, but I prefer the more neutral flavor of American cheese.
  • For easier incorporation into the hot milk, let your cheese sit out at room temperature for 10 minutes before starting the recipe.
  • Make sure you continuously whisk the queso dip in the saucepan as you melt the cheese, so it stays creamy and melts smoothly.
  • Pico de gallo, guacamole, and salsa make for delicious toppings for this recipe as well.
  • It is normal for a skin to form on your cheese dip as it sits, but it’s easily dissolved if stirred back into the hot dip.


Calories: 211kcal | Carbohydrates: 11g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 694mg | Potassium: 227mg | Fiber: 2g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 10mg | Calcium: 422mg | Iron: 1mg