Queso with Evaporated Milk
You only need a few simple ingredients and 15 minutes to make this foolproof homemade queso dip recipe.
Servings 6 Servings
Ingredients
- ½ tablespoon cornstarch
- 6 oz evaporated milk
- 8 oz freshly grated mild cheddar cheese* about 2 cups
- 1 ½ teaspoons onion Powder
- 1 ½ teaspoons garlic Powder
- 1 ½ teaspoons chili powder
- toppings I used tomato, hot sauce, and cilantro. More options above.
Instructions
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Set aside.
- Heat evaporated milk in a medium saucepan over medium-low heat. Warm the milk until you see light steam and small bubbles forming around the edges. Do not let the milk boil.
- Whisk the cornstarch slurry into the warm milk. Then add the shredded cheese in batches, stirring each batch until it fully melts before adding the next. Keep the heat low to prevent the cheese from becoming grainy or separated.
- Once the cheese is fully melted and smooth, stir in the onion powder, garlic powder, and chili powder. Taste and add a pinch of salt if needed.
- Transfer the queso to a serving bowl and top with your favorite toppings. Serve warm with tortilla chips.
Notes
Use freshly grated cheese: For the smoothest queso, grate the cheddar yourself rather than using pre-shredded cheese. Pre-packaged shredded cheese is often coated with anti-caking agents that can keep the cheese from melting as smoothly.
Queso texture: The dip will be smooth and creamy when it's hot. If it thickens as it sits, gently warm it over low heat and stir until it loosens back up.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 6g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Fiber: 0.3g | Sugar: 3g
