Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt butter. Add minced onion and sauté for 2-3 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds.
- In a small bowl, whisk together evaporated milk and cornstarch until the cornstarch is fully dissolved and no lumps remain.
- Pour the milk mixture into the saucepan with the onions and garlic. Increase the heat to medium-high, whisking constantly as the liquid comes to a simmer. Continue whisking until the mixture thickens enough to coat the back of a spoon, about 2 minutes.
- Reduce heat to low. Gradually add shredded cheddar and Monterey Jack cheese one handful at a time, whisking gently after each addition until completely melted.
- Once all cheese is melted and smooth, stir in cumin, cayenne pepper, and salt. Adjust the thickness by adding a splash of milk or water if necessary.
- Stir in the diced green chiles (undrained) for added flavor and color. Serve warm with tortilla chips, nachos, or fresh veggies.
Notes
This queso dip stays liquid and smooth for hours, making it the perfect dip for a party or family dinner. Whether paired with tortilla chips, nachos, or veggies, it’s guaranteed to be a crowd-pleaser.
