Mexican Restaurant Cheese Dip


°2.5 cups / 225 g Cheddar cheese, freshly grated 

°1 tablespoon cornstarch / cornflour

°1/2 tbsp / 8g butter

°1 large garlic clove

°1/4 white onion, very finely chop (1/4 cup)

°375 g / 13 oz milk 

°1 tomato (3/4 cup) 

°1/4 tsp onion powder

°4 oz / 113 g chopped green chili, fire roasted 

°1/4 cup cilantro, finely chop

°2 – three tablespoons of milk, whatever



Placing cheese also cornstarch in bowl, tossing to coat.

Melt the butter over medium heat in a large saucepan or small saucepan.

Add garlic and onion, cook slowly 3 minutes or until onion is translucent but not browned.Add the tomato (including the juice) and cook for 2 minutes until the tomato is slightly softened.

Add evaporated milk and cheese. Stir, then add the peppers and spices.Stirring to cheese melts also becomes silky sauce.

Add salt to taste – the amount required depends on the saltiness of the cheese used – and stir in the cilantro.

Stir in milk or water to adjust consistency (I use 2 tbsp) – dip thickens as it cools, and milk can be added later to adjust to taste.Remove from fire.

Serve warm or at room temperature – it will be moist and flavorful even when it cools.Keep refrigerated. When refrigerated, it becomes the consistency of cheese spread sold in jars not in the refrigerator section.

Reheat in the microwave and adjust the consistency as desired with a little milk. If you add too much, just put it back on the stove until it thickens.

Enjoy !

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