• 2.5 cups Cheddar cheese, freshly shredded (using pre-shredded can result in grainy queso)
  • 1 tbsp cornstarch
  • 1/2 tbsp butter or olive oil
  • 1 large garlic clove, minced
  • 1/4 small white onion, very finely chopped (1/4 cup)
  • 13 oz evaporated milk (1 can, not low fat)
  • 1 small tomato, finely diced (3/4 cup)
  • 1/4 tsp each onion powder, garlic powder, cumin
  • 4 oz can chopped green chile, fire-roasted
  • 1/4 cup coriander/cilantro, finely chopped (if you like it, I omit because I hate the taste)
  • 2 – 3 tbsp milk, if needed to adjust consistency
  • Salt to taste


  1. Place cheese and cornstarch in a bowl, toss to coat.
  2. Melt butter over medium heat in a large saucepan or small pot.
  3. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
  4. Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
  5. Add evaporated milk and cheese. Stir, then add chiles and Spices.
  6. Stir until cheese melts and it becomes a silky sauce.
  7. Add salt to taste – the amount required depends on the saltiness of cheese used
  8. Stir in additional milk to adjust consistency – the dip thickens when it cools, and milk can be added later to adjust to taste.
  9. Remove from heat. Serve warm or at room temperature – it will be soft and scoopable even when it cools.