Queso Dip Recipe With Evaporated Milk

Add cheese mixture and whisk until cheese sauce is melted and smooth.

Queso dip recipe with evaporated milk. Slowly add one 12 oz can of evaporated milk to the skillet while stirring constantly to prevent clumping. Add the cheddar cheese and cornstarch 1 2 teaspoon kosher salt 1 4 teaspoon ground cumin and 1 4 teaspoon black pepper. Once the the evaporated milk is fully and evenly incorporated heat the queso stirring frequently while scraping the bottom of the skillet to prevent burning until it s just beginning to bubble.

Turn heat down to low and stir until cheese melts completely and mixture turns into a smooth cheese sauce. Add evaporated milk and cheese mixture. Cook stirring constantly until the cheese is fully melted and the sauce is thick and smooth 2 to 3 minutes.

Once all the cheese has melted stir in half the chopped jalapeno and the cilantro stems. Stir in diced green chiles. Add onion and pepper and cook stirring for 2 minutes until softened.

Stir in cilantro and some milk if needed. Stir then add chiles and spices. Add 1 can evaporated milk and bring to a simmer.

Make sure everything is combined well. In a bowl toss together the shredded cheese corn starch chili powder ground cumin garlic powder onion powder and salt. Add salt to taste amount required depends on saltiness of cheese used and stir through coriander.

Transfer the dip into a wide serving bowl. Stir until cheese melts and it becomes a silky sauce. Add the evaporated milk cornstarch mustard cayenne cumin and paprika.