Perry Santanachote/Thrillist

Queso Dip Recipe

Total Time:  20 minutes
Yield:  4 cups


  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • 1 (12-ounce) can evaporated milk
  • 2 ounces cream cheese, at room temperature
  • 4 ounces shredded Monterey Jack cheese
  • 4 ounces shredded extra sharp cheddar cheese
  • ½ cup canned diced tomatoes
  • 1 (4-ounce) can chopped green chiles
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder


  • Melt butter in a medium saucepan over medium heat. Whisk in cornstarch until combined and cook for 1 minute, stirring constantly. Do not undercook it or your queso will be grainy.
  • Add milk and whisk until combined and smooth. Reduce heat to low and stir in cream cheese until combined. Add a handful of cheese and stir until melted. Keep adding just a handful at a time until all cheese is incorporated. Again, don’t rush it or increase the heat because you’ll end up with grainy queso.
  • Stir in tomatoes, chiles, salt, onion powder, and garlic powder. Serve immediately.
Perry Santanachote/Thrillist
Perry Santanachote/Thrillist