Queso Dip (Mexican Cheese Dip)
This smooth and creamy Queso Dip (Mexican Cheese Dip) recipe is packed with a rich blend of fresh and flavorful ingredients that is irresistibly delicious!
How to Make Queso Dip (Mexican Cheese Dip)
Restaurant quality Queso Mexican Cheese Dip could not be easier to make from scratch using fresh, natural ingredients! This cheese forward dip is great served with tortilla chips or as apart of your favorite Mexican inspired dish. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Yellow Cheddar Cheese
- Unsalted Butter
- Jalapeño Pepper
- White Onion
- Garlic Cloves
- Heavy Cream
- Cornstarch
- Ground Cumin
- Salt
Preparation
- Prep the Cheese – add the cheddar cheese and cornstarch into a small mixing bowl and mix up to combine. Set aside.
- Sauté Add-ins – In a medium saucepan, over medium heat, melt the butter and add in the jalapeño and onions. Sauté mixture until softened and fragrant, about 2-3 minutes. Next, add in the minced garlic and sauté for an additional 1-2 minutes.
- Make Dip – Reduce heat to medium-low and slowly stir in the heavy cream. Once the heavy cream starts to simmer, mix in the cheese in 2-3 batches stirring constantly until all the cheese is melted. Stir in the cumin and salt to taste. Remove dip from heat.
- Serve – serve dip warm topped with cilantro, diced jalapeño and tomatoes (optional).
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Queso Dip (Mexican Cheese Dip)
Ingredients
- 8 ounces yellow cheddar cheese, shredded
- 1 jalapeño, de-seeded and diced
- 1/4 cup white onion, finely chopped
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 1/2 cups heavy cream
- salt to taste
- 1/8 tsp ground cumin, optional
Instructions
- Add the cheddar cheese and cornstarch into a small mixing bowl and mix up to combine. Set aside.
- In a medium saucepan over medium heat, melt the butter and add in the jalapeño and onions. Sauté mixture until softened and fragrant, about 2-3 minutes. Next, add in the minced garlic and sauté for an additional 1-2 minutes.
- Reduce heat to medium-low and slowly stir in the heavy cream. Once the heavy cream starts to simmer, mix in the cheese in 2-3 batches stirring constantly until all the cheese is melted. Stir in the cumin and salt to taste. Remove dip from heat.
- Serve dip warm topped with cilantro, diced jalapeño and tomatoes (optional).
Notes
- Use a whole block of cheese and hand shred it prior to making queso. Do not use pre-shredded cheese.
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