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Queso Dip · Stovetop

Smooth Stovetop Queso Dip

8

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for cornstarch

    Instead of cornstarch

    • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
    • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
    • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

    All 4 swaps for cornstarch

    Cooking for an allergy? Check every label.

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for cayenne

    Instead of cayenne pepper

    • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
    • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
    • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

    More for cayenne pepper

Step 1 of 6

Toss the shredded cheeses with the cornstarch in a bowl until every shred is lightly coated.

Step 2 of 6

Pour the evaporated milk into a saucepan and heat over medium-low until it steams and small bubbles form at the edges. Don't let it
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
.

Step 3 of 6

Add the cheese one handful at a time, stirring after each until it melts before adding more.

Step 4 of 6

Keep stirring over low heat until the queso is smooth and glossy.

Step 5 of 6

Stir in the green chiles with their juice, the tomatoes, cumin, garlic powder and cayenne, if using.

Step 6 of 6

Pour into a warm bowl and serve right away with tortilla chips.

All done

Enjoy!

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Ingredients

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for cornstarch

    Instead of cornstarch

    • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
    • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
    • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

    All 4 swaps for cornstarch

    Cooking for an allergy? Check every label.

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for cayenne

    Instead of cayenne pepper

    • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
    • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
    • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

    More for cayenne pepper