I Finally Learned How to Make Queso Dip

I love a good queso dip. It’s something I eat whenever I order from a Mexican restaurant, and Megan feels the same way.

The only problem, as I recently discovered, is that queso dip is often made from American cheese or Velveeta. I’m sure I’ve had made queso dips with those cheeses and I didn’t even know, but if you told me I was eating one of those cheeses, I wouldn’t eat it. Too fake, too processed.

So I recently decided to try to make a queso dip at home so I could know all of the ingredients. Most recipes I found required American cheese or Velveeta, but I found one recipe that cleverly uses something else (in addition to real cheddar): evaporated milk.

I never would have thought to use that, but I gave it a try today using this recipe, and it’s perfect. The resulting consistency is the perfect level of goopy in that it’ll coat any chip you dip. Bravo, chef!

I followed the recipe closely, except I didn’t add tomato or onion. In hindsight, I think the onion–very finely chopped–would add to the depth of flavor. But everything else is great. It’s indistinguishable from great restaurant queso.

Have you recently tried to replicate a recipe for something you typically order from restaurants? How did it work out?

3 thoughts on “I Finally Learned How to Make Queso Dip”

  1. Our favorite cuisine is (Northern) Indian and I’ve tried countless times to replicate chicken curry, tikka masala, and makhani at home (I’d never even venture to try making saag paneer). The things I’ve made have been good, but they are never the same consistency, quality, or taste that we get at restaurants. I’m dying to find a way to get that taste at home!

    Our friend’s mom is from Kerala and makes amazing (Southern) food!

    Reply
    • I can relate to that, Kevin–I’ve tried to replicate masala and have never made it as good as restaurants do. Also, now I want Indian food for lunch! 🙂

      Reply

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