Queso Dip
Andrea Potischman
Feb 6, 2025
If there’s one culinary creation that embodies the spirit of indulgence and comfort (and perhaps football), it’s cheese queso dip. This creamy, flavorful dip has a rich history that traces back to the Aztecs, who were the first to create a cheese-based sauce known more traditionally as “chile con queso.” Chile con queso and queso dip are similar in that they both involve melted cheese, but there are some key differences between the two:
- Ingredients: Chile con queso traditionally includes chopped green chilies, tomatoes, onions, and various spices mixed with melted cheese. Queso dip, on the other hand, often features a simpler combination of melted cheese with perhaps some additional ingredients like diced tomatoes, jalapeños, or spices.
- Spice Level: Chile con queso tends to have a spicier flavor profile due to the inclusion of green chilies or other spicy peppers. However, depending on the cook’s preference, queso dip may be milder or have a customizable spice level.
- Texture: While both dishes are creamy and cheesy, chile con queso may have a chunkier texture due to adding diced vegetables like tomatoes and onions. Queso dip is often smoother and more homogeneous in texture.
- Usage: Chile con queso is often served as a standalone dish, either as a dip for tortilla chips or a topping for Mexican dishes like tacos or enchiladas. On the other hand, Queso dip is more commonly served as an appetizer or snack, often with tortilla chips or as a topping for nachos.
It wasn’t until the 20th century that queso gained popularity beyond Mexican borders. Mexican restaurants in the southwestern United States started serving variations of queso dip, incorporating American cheese for a creamier texture. Over time, this appetizer became a staple at parties, gatherings, and sporting events, dethroning the beloved spinach dip commonly served in a bread bowl and eventually solidifying its place as a true Super Bowl favorite.
Super Bowl Favorite
What makes cheese queso dip so irresistible, especially during the Super Bowl? Its versatility and crowd-pleasing appeal make it the ultimate, easy, game-day go-to. Whether drizzled over tortilla chips, smothering nachos, or even paired with crispy veggies, queso dip adds a delicious touch to any football-watching spread.
Cheese
Despite what you see in the stores, queso dip should not be electric orange or yellow; that is from additives. The homemade version is much more muted in color, allowing the cheese to truly shine. And when it comes to making this delectable dip, the cheese options are endless. While traditional recipes call for a blend of melted cheeses like cheddar, Monterey Jack, and Asadero, more adventurous chefs can experiment with a variety of cheeses to suit their taste preferences. From spicy pepper jack to tangy queso blanco, the possibilities of this party favorite are as endless as the touchdowns scored on game day. So grab your chips and get ready to dive into a bowl of cheesy perfection!
Queso Dip
Ingredients:
- 2 tablespoons sunflower oil
- 1/2 cup yellow onion, finely chopped
- 1 teaspoon Kosher salt
- 1 jalapeño, seeded and finely chopped
- 2 garlic cloves, grated
- 1 tablespoon cornstarch
- One (12-ounce) can evaporated milk, divided
- 8 ounces cheddar cheese or other, based on your flavor preferences (I use Clover Organic Medium White Cheddar )
- 2 plum tomatoes, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 teaspoons freshly squeezed lime juice
- Tortilla chips for serving
Directions:
- Place a large sauté pan over medium-high heat. Add the oil and when hot, but not smoking, add the onion and sauté until softened without browning, for about 5 minutes. Add the salt, jalapeno, and garlic, and cook for an additional minute.
- In a small bowl, add the cornstarch and 1/4 cup of the evaporated milk, whisk to blend, and set aside.
- Add the remaining evaporated milk to the onion-jalapeño mixture and bring to a boil over medium heat. Whisk in the cornstarch-milk mixture, bring to a simmer, and reduce the heat to medium-low. Continue to cook, stirring frequently, until thickened, about 2 minutes.
- Remove the mixture from the heat. Add the cheese and stir until melted. Pour the queso into a serving dish. Sprinkle the tomatoes and cilantro on top and serve hot with tortilla chips. Note: You can add additional cheese, as needed, if you prefer a thicker consistency.
