Homemade Queso Dip
There’s no mood or occasion that cheese can’t improve, am I right? This Homemade Queso Dip recipe is perfect for an evening at home with your family or a gathering amongst friends.
Homemade Queso Dip
Servings: 10
Calories: 110kcal
Ingredients
- 1 tablespoon (15 g) unsalted butter
- 2 cloves garlic , minced
- 2 Roma tomatoes , finely diced
- 1 (4-ounce/113-gram) can green chilies
- ½ teaspoon (1.5 g) onion powder
- ½ teaspoon (1 g) cumin
- ½ teaspoon (1 g) cayenne pepper (more or less, to taste)
- ¼ teaspoon (0.75 g) garlic powder
- 1 tablespoon (7.5 g) cornstarch
- 1 (12-ounce/354-milliliter) can evaporated milk (regular, not low fat)
- 8 ounces (227 g) extra-sharp cheddar cheese, shredded (see notes)
- 2 tablespoons (7.5 g) chopped fresh cilantro
- Fine sea salt , to taste
Instructions
- Add the butter to a medium saucepan and heat over medium heat.
- Once the butter is melted and hot, add the garlic and sauté 20 seconds to 1 minute or until fragrant. Do not brown.
- Add the diced tomatoes, green chiles, onion powder, cumin, cayenne, and garlic powder to the saucepan. Mix well and cook until the tomatoes are softened, about 2 minutes.
- Once the tomatoes are soft, stir in the cornstarch and then whisk in the evaporated milk. Bring to a boil, whisking occasionally.
- When the milk has come to a boil and has slightly thickened, turn off the heat. Add the cheese and whisk until smooth. Stir in the fresh cilantro and season with salt, to taste.
- Serve immediately with gluten-free tortilla chips.
Notes
Notes:
• Shred your own cheese from the block. The anti-caking ingredients in pre-shredded cheese may prevent the cheese from melting properly, resulting in a cheese sauce that isn’t smooth.
• Store leftovers in the refrigerator. Reheat on the stove or in the microwave. If the queso becomes too thick after reheating, thin it with a little milk, as needed.
• Shred your own cheese from the block. The anti-caking ingredients in pre-shredded cheese may prevent the cheese from melting properly, resulting in a cheese sauce that isn’t smooth.
• Store leftovers in the refrigerator. Reheat on the stove or in the microwave. If the queso becomes too thick after reheating, thin it with a little milk, as needed.
Nutrition
Nutrition Facts
Homemade Queso Dip
Amount Per Serving
Calories 110
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 27mg9%
Sodium 157mg7%
Potassium 61mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 414IU8%
Vitamin C 3mg4%
Calcium 168mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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