One Pot Queso Dip

Quick and easy queso dip recipe, homemade with simple ingredients in one pot over stovetop in 20 minutes. Silky smooth, rich, creamy, loaded with cheddar cheese, pepper jack cheese and Mexican spices.

Course Appetizer

Cuisine Mexican

Keyword homemade queso dip

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Calories 225

Author Abeer Rizvi

Ingredients

1 tbsp Butter Unsalted
1/4 cup Onions Finely chopped
1 clove Garlic Finely minced
3/4 cup Tomatoes Finely chopped
1 can Evaporated milk Full fat, 12 oz. can
2 cups Cheddar cheese Freshly grated, Can use yellow cheddar or white cheddar.
1/2 cup Pepper jack cheese Freshly grated
1 tbsp Cornstarch Dissolved in 1 tbsp water
Salt To taste
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/4 tsp Cumin powder
1 can Chopped green chiles Drained, 4 oz. can
2-3 tbsp Milk Whole or 2%
2 tbsp Cilantro Fresh, Finely chopped

Instructions

Heat butter in a large nonstick pot over medium heat until fully melted.
Add onion, garlic and saute for 1-2 minutes or until onion is softened and translucent.
Add tomatoes, including its juices and cook for another 2 minutes until tomato is slightly softened.
Add evaporated milk, cheddar cheese, pepper jack cheese, cornstarch, salt, onion powder, garlic powder, cumin powder and mix until cheese is fully melted.
Mix in green chiles.
Pour some milk to thin it out OR let it continue cooking until dip is thickened to your desired consistency.
Turn off heat and mix in cilantro.
Serve immediately with tortilla chips all warm and ooey gooey OR let it cool and thicken a bit more and then, serve. Enjoy!

Notes

The color of your dip will vary, depending on what type of cheddar cheese you used. White cheddar make a pale off white dip and yellow cheddar makes a vibrant yellow dip.
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Nutrition