Small Plates and Dips · Card SP01
Creamy Queso Dip with Tortilla Chips
A pourable, glossy cheese dip in the style of a Texas cafe, made without processed cheese blocks. Evaporated milk and a spoon of cornstarch keep sharp cheddar silky and stable, while pickled jalapeno brine adds a tangy kick. Set it out with warm corn chips on game day and watch the bowl empty.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 6
- Level
- Easy
- Cuisine
- Tex-Mex
Method
Step 1: Toss the grated cheddar and Monterey Jack with the cornstarch in a bowl until every shred is lightly dusted. Pre-shredded bagged cheese carries anti-caking powder that turns grainy, so grate your own.
Step 2: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook for 3 minutes, stirring, until soft and translucent but not browned.
Step 3: Pour in the evaporated milk, add the cumin and chili powder, and heat until small bubbles appear around the edge, about 3 minutes. Do not let it reach a full boil.
Step 4: Lower the heat to low and add the cheese one handful at a time, whisking until each addition melts before adding the next. The dip should look smooth and glossy after about 4 minutes.
Step 5: Whisk in the jalapeno brine and taste for salt. If the queso seems thick, loosen it with a tablespoon or two of water; it tightens as it cools.
Step 6: Pour into a warmed bowl and serve right away with the tortilla chips. Keep leftovers over the lowest heat or rewarm gently in 20-second bursts in the microwave, stirring between each.
Kitchen note
Evaporated milk has concentrated milk proteins that act like a built-in emulsifier, so the cheese fats stay suspended instead of splitting into an oily puddle the way they would in regular milk.
Easy swap
For a chunkier dip, stir in a drained can of diced tomatoes with green chiles right before serving.
Filed nearby
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