Queso Dip
A smooth and creamy cheese dip made with cheddar, spices, and green chiles, perfect for dipping chips or serving as a warm appetizer.
Ingredients
- 2½ cups cheddar cheese freshly shredded
- 1 tablespoon cornflour
- ½ tablespoon unsalted butter
- 1 garlic clove finely minced
- ¼ small white onion finely chopped
- 375 g evaporated milk
- 1 small tomato diced
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- 113 g canned green chiles
- ¼ cup chopped coriander
- 2 to 3 tablespoons milk as needed
- Salt to taste
Instructions
- Toss shredded cheese with cornflour until evenly coated.
- Melt butter, cook garlic and onion about 3 minutes until soft.
- Add diced tomato with juices and cook 2 minutes until slightly softened.
- Pour in evaporated milk and bring to a gentle simmer.
- Add cheese gradually, stirring until fully melted and smooth.
- Stir in green chiles and spices, mixing well.
- Taste and adjust salt as needed.
- Mix in chopped coriander.
- Add milk gradually to reach desired consistency.
- Remove from heat and serve warm or at room temperature.