And also because corn chips made using corn tortillas tastes so much more like corn than store bought. I even made my own corn chips using corn tortillas because I can no longer find white corn chips here. This Queso Dip is my copycat of the fake cheese dip I tried in Canada (it was Tostitos) and the ultra addictive dips served at Tex Mex restaurants in America. 🙂Īctually, I shared Nachos Cheese Dip a couple of years ago which is a simpler version of this dip. The solution? Evaporated milk + cornflour/cornstarch + cheese = silky smooth rich cheese dip / sauce. And it has a tendency to split when rewarmed. It’s super tasty – but you need to keep it warm. Some recipes call for real cheese and varying combinations of cream / sour cream / mayonnaise – but the problem with these is that when the dip cools down, the cheese congeals. While this makes a terrific cheese sauce for pouring over vegetables, in lasagna, gratins etc, it doesn’t have that truly silky and rich texture of a cheese dip. Other recipes are made starting with a roux – butter & flour – which is used to make a béchamel sauce into which cheese is added.

If you want the dip to be silky smooth like the stuff you get in jars, then the recipes call for fake cheese – Velveeta or other processed cheeses. This Queso Dip recipe is for everyone out there who has attempted to make a Mexican cheese dip like what you get at Mexican restaurants and found it lacking. Decided I had to replicate it using real ingredients when I got home to Sydney. Yes, there’s that artificial edge to it (real cheese… *snort*!). We warmed that “stuff” up, and I had my first try of fake cheese dip…. Honestly – does anyone believe that for a second? Cheese ain’t cheese if it can survive on the shelves for months – years!!!īut…. I picked out an orange coloured Queso with “MADE WITH REAL CHEESE!!!” plastered across the label. Once she realised I was, she lead me to the astonishingly large range of fake cheese dips in the corn chip aisle at the supermarket. “We don’t have it in Australia!” She wrinkled her nose and looked at me dubiously, trying to figure out if I was serious. “I MUST try fake cheese dip!” I declared to Jo when I visited her in Calgary, Canada, earlier this month. The miracle of this is that it’s silky smooth even when it cools – and reheats perfectly. Imagine the possibilities! This Queso Dip is a copycat of the cheese dip sold in jars and served at your favourite Mexican restaurant.

Cheese roux recipe