Looking for a silky smooth cheese dip for nachos recipe that’s easy and quick to make? This rich cheese dip is one of the best finger food ideas for a party or if you’re looking for a game day recipe for super bowl Sunday.
This cheese dip for nachos recipe is super cheesy from the cheddar cheese and Monterey jack cheese. This delicious queso dip recipe is also full of Mexican flavour from the tomatoes and jalapeños.
Reasons you'll love this recipe
- EASY: This is a super easy recipe to make with common ingredients you probably already have in your kitchen!
- QUICK: There are only a few steps to make this recipe, and it will be ready in just 15 minutes!
- CROWD PLEASER: Just like our other appetizer and finger food recipes, such as our loaded baked potato dip recipe and cream cheese stuffed jalapeños with bacon, this cheesy queso nacho dip is a huge hit at every party or sports game event!
- CHEESE - This recipe calls for two types of shredded cheese; Monterey Jack and Cheddar Cheese. You can also use Pepper Jack as a substitute for the Monterey Jack. They are similar, but Pepper Jack has a bit more spice. Use 1.5 cups of both.
- CORNSTARCH - The cornstarch coats the shredded cheese to thicken the cheese dip, and the dip isn’t clumpy. Use 1 Tablespoon.
- TOMATO - Look for a red tomato for this recipe, that’s how you’ll know it's perfectly ripe and full of flavour. Use 1 diced tomato.
- JALAPENO - Jalapeño gives this nacho cheese dip that classic Mexican flavour and brings some heat. Use 1 diced jalapeño with the seeds removed.
- EVAPORATED MILK - The evaporated milk makes this queso dip super smooth and creamy. Use 1 Can (354 ml).
- SPICES - Garlic and Cumin help to add to the Mexican flavour. Use 1 Teaspoon of each.
- SALT- Use a pinch or two of salt to enhance and elevate the flavour of the cheese dip.
Kitchen tools to help you
- CUTTING BOARD & KNIFE: To chop the vegetables.
- CHEESE GRATER: To shred the cheese.
- BOWL: To mix the shredded cheese and cornstarch.
- SMALL POT: To cook the cheese dip.
- DIP TRAY: A small to medium-sized dip bowl or tray to serve the cheese dip.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- In a medium-sized bowl, combine the shredded cheese and cornstarch. Set aside.
- Add the butter to a small pot on low to medium heat. Once the butter melts, add the tomatoes and jalapeños. Cook for 1-2 minutes.
- Add the evaporated milk and both kinds of cheese and stir until the cheese is fully dissolved, about 3-5 minutes.
- Add the garlic powder, cumin, and salt to taste.
- Pour into a bowl and serve with nacho, tortilla, or corn chips.
- Keep or remove the seeds from the jalapeño. The seeds are where all the heat is in a jalapeño pepper. Depending on your preference, you may choose to keep the seeds in the jalapeño if you like spicy queso or remove them if you prefer no spice and just flavour.
- Use fresh produce. Using fresh tomatoes and jalapeños will help avoid a watery queso dip. If you use canned tomatoes and jalapeños, this will add liquid to the dish. If this is all you have to work with, try to drain as much liquid as possible and ensure whatever liquid evaporates during the cooking process.
- Don’t skip on the cornstarch. The cornstarch helps this cheese dip for nachos recipe thicken to the correct consistency; without it your nacho dip may turn out watery.
- Cook at low to medium temperatures. Even at a low temperature, the cheese will melt and become the right consistency. If the heat is too high, it's possible that your cheese dip could curdle.
- Save the leftovers. This queso dip can be stored covered in your fridge for up to 3 days and easily reheated in the microwave or warmed in a pot to serve again.
This may happen if not enough water evaporates from the tomatoes and jalapeños. Its recommended to use a fresh tomato and jalapeño as the canned versions contain a lot of liquid.
Whisk it quickly; the clumps should disappear, making the dip smooth. Sometimes this happens if the sauce is overheated or starts to boil, which you should try to avoid by cooking it on low to medium heat.
Yes, you can. Simply put your nacho cheese dip in the microwave for about 30-45 seconds to reheat it, or add it back to a pot and heat over low heat for about 1 minute.
Yes it will thicken if you put it in the fridge. If this happens, microwave it or reheat it in a pot over low heat.
Cheese dip can be stored in the fridge from 3 - 5 days covered in plastic wrap or in an airtight container.