How to Make the Creamiest Homemade Queso Dip

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If you love to snack like me, then this Homemade Queso Dip will be your new go-to recipe.

It is perfect for game nights, parties, or simply as a delicious snack.

It’s a crowd-pleaser that’s surprisingly easy to make, so you don’t need to rely on any store-bought queso!

All you’ll need is shredded cheddar cheese, cornstarch, butter, garlic powder, onion, evaporated milk, tomato, onion powder, cilantro, and a splash of regular milk.

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The first thing you need to do is shred all of the cheese and then coat the shredded cheese with cornstarch in a large bowl.

We are using marble cheese for this recipe, but you can use cheddar or jalapeno cheese, it is completely up to you!

Next, melt butter in a large pan over medium heat. We used a vegan becel for this recipe, but you can use any kind of butter you have on hand. Even with a butter substitute this recipe still comes out great!

Add minced garlic and diced onion, allowing them to sauté until the onion becomes translucent, which typically takes about three minutes.

Then, you can add the diced tomato and jalapeno to the pan and cook them for an additional two minutes to soften them slightly.

Now pour in the evaporated milk and add your cornstarch-coated cheese. Stir constantly as the cheese melts and combines with the milk. As you see the dip starting to thicken, add in your spices.

You can add any spices you like to this recipe, but we highly recommend garlic powder, onion powder, salt, and pepper.

You can make it even spicier by adding some cajun or cayenne seasoning to the queso.

If you find your queso is too thick, simply add a couple of tablespoons of milk to thin it out. Once you’re satisfied with both the taste and texture, remove the pan from heat.

Serve your homemade queso dip warm with a bowl of crispy tortilla chips.

It is the perfect snack recipe for any gathering or family night!

Scroll down for the full recipe.

Homemade Queso Dip Recipe

Homemade Queso Dip

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 2.5 cups shredded cheddar cheese
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 1 tablespoon garlic powder
  • 1/2 large onion diced
  • 1 can evaporated milk 13 oz
  • 1 tomato diced very small
  • 1/2 teaspoon onion powder
  • 1/4 cup cilantro
  • 2 tablespoons milk
  • Salt to taste

Instructions
 

  • In a large bowl, mix the cornstarch and shredded cheese together.
  • Melt butter in a large pan on medium heat. Add garlic and onion, cooking until the onion is translucent (about 3 minutes).
  • Add the tomato and cook for another 2 minutes. Then, add the evaporated milk and cheese, stirring constantly. Once it starts to thicken up, add the spices.
  • Add salt to taste and the cilantro. If the dip is too thick, adjust the consistency by adding 2 tablespoons of milk. Once the texture and taste are just right, remove from heat.
  • Serve warm or at room temperature with tortilla chips and enjoy!