Queso Dip

This creamy and cheesy queso dip is better than any jar from the grocery store and perfect to dip all your favorite chips and veggies.

Prep Time5

Cook Time10

Total Time15

Course: Dip

Cuisine: American, Mexican

Keyword: White Queso Dip Recipe

Servings: cups

Calories: 831kcal

1 tablespoon butter or olive oil
¼ cup onion, diced small
1 tablespoon minced garlic
10 ounces Rotel, undrained
12 ounces evaporated milk
8 ounces cream cheese
1 tablespoon cornstarch
1 pound sharp cheddar, shredded (must shred fresh, do not buy pre-shredded, or it won’t melt correctly)
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon ground cumin
3 teaspoons original taco seasoning

Over medium heat, add butter or olive oil, onion and garlic and cook for three minutes until onions are becoming soft. Be careful to stir regularly so they don’t burn.
Add undrained can of Rotel and mix.
Add the can of evaporated milk and cream cheese
Mix the cornstarch with freshly shredded cheese and add to the pan. Stir well.
Add garlic powder, onion powder, cumin and taco seasoning and stir.
Once well melted, serve with chips.

Make sure to use a block of cheese to grate your own cheese rather than buying pre-shredded cheese. The pre-shredded kind tends to be coated with a preservative which means it doesn’t melt as well as freshly grated.
Once the milk reaches a light simmer, immediately reduce to low heat. Never bring the heat over medium/low past that point.
As you add in the cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
If your cheese dip is too thin, you can add in a tablespoon of cornstarch to help thicken it up. If your cheese dip is too thick, add a little chicken broth to help thin it out.