Queso Dip

Method

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1. Melt the butter in a medium saucepan over medium heat. Add the onion and jalapeño and cook for 4 minutes, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 4 min timer

2. Stir the cornflour into 2 tablespoons of the evaporated milk until smooth. Pour the rest of the evaporated milk into the pan and bring to a gentle simmer.

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3. Whisk in the cornflour mixture and simmer for 2 minutes, until slightly thickened.

   Mark done Start 2 min timer

4. Turn the heat to low. Add the cheese a handful at a time, stirring until each addition has melted before adding the next.

   Mark done

5. Stir in the green chiles, cumin and salt. Taste and adjust. Scatter with the coriander and serve warm with tortilla chips.

   Mark done

Chef’s Tips

• Grate the cheese from a block. Pre-grated cheese is coated with starch and does not melt as smoothly.
• Keep the heat low once the cheese goes in. Hot cheese sauce turns grainy and oily.
• If the dip thickens on standing, stir in a splash of milk over low heat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tortilla chips
• Sliced jalapeños
• A cold beer

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently over low heat with a splash of milk, stirring, until smooth again.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.