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Queso Dip

Servings 12


  • 8 ounces sharp Cheddar cheese
  • 8 ounces regular American cheese*
  • 4 ounces Monterey Jack cheese
  • 2 tablespoons cornstarch
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon white pepper
  • 2 12-ounce cans evaporated milk divided
  • 2-4 teaspoons hot sauce to taste


  • 1-1/2 (10 ounce) cans Rotel tomatoes and green chiles drained
  • 1/4 cup JalapeƱos (fresh or pickled)


  • Add first 8 ingredients to saucepan or slow cooker coated with cooking spray. Toss with fork to evenly distribute spices.
  • Add 2-1/4 cups evaporated milk and hot sauce, stir. Add optional ingredients.
  • For slow cooker, cover and cook on low for 1-1/2 hours, whisk until smooth and keep warm. If using a saucepan, cook over low heat uncovered, stirring frequently until cheese has mostly melted.
  • Whisk until completely smooth. If too thick, add more evaporated milk. Keep warm. Serve with tortilla chips or French fries. Makes great topping for baked potatoes or vegetables.


* Grate the cheese on large holes of box grater, do not used pre-shredded cheese.
Nutrition information per 2 tablespoons: 81 calories; 5.9g fat; 155mg sodium; 2.4g carbohydrates; 4.6g protein. Adapted from TheYummyLife.com.