Chef John's Queso Dip

Name: Chef John's Queso Dip
Prep time: 20 min
Cook time: 10 min
Yield: 12
Ingredients: 1/2 pound sharp white Cheddar cheese; 1 tablespoon cornstarch; 1 tablespoon butter; 2 garlic cloves, minced; 1 bunch scallions, thinly sliced, dark green parts set aside; 1 teaspoon kosher salt, plus more to taste; 1/4 teaspoon ground dried chipotle pepper; 1/2 teaspoon ground cumin; 1 (4 ounce) can fire-roasted diced green chiles; 1/2 cup seeded and diced Roma tomatoes; 1 (12 ounce) can evaporated milk; 1/4 cup finely chopped cilantro; 1 pinch cayenne pepper, or to taste (Optional); 1 tablespoon diced Roma tomato

⏱️ Ready in 30 min 🥄 Prep 20 min 🔥 Cook 10 min 👥 12 servings 👁️ 25 views

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 20 min

Cook 10 min

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 136

% Daily Value*

Total Fat 9.5g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 428mg 19%

Total Carbohydrate 6.1g 2%

Dietary Fiber 0.8g 3%

Total Sugars 3.8g

Protein 7.2g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Grate Cheddar cheese into a bowl.

Sprinkle in cornstarch and toss to coat.

Melt butter in a saucepan over medium-high heat.

Add garlic and light parts of the scallions.

Sprinkle in salt, chipotle, and cumin.

Cook and stir until fragrant, about 2 minutes.

Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more.

Pour in evaporated milk and bring to a boil.

Add the Cheddar cheese and stir just until melted; immediately remove from heat.

Stir in cilantro.

Season to taste, adding cayenne if desired.