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Mexican Cheese Dip

Mexican Cheese Dip

Course starter
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 people
Author Telma Guerreiro | Once Upon a Pan


  • 225 g shredded cheese Cheddar, Emmental, etc
  • 1 tbsp cornstarch
  • 1/2 tbsp butter
  • 1 large garlic clove minced
  • 1/4 cup white onion very finely chopped
  • 375 g evaporated milk
  • 1 small tomato finely diced
  • 1/4 tsp each onion powder garlic powder and cumin
  • Dry chilies to taste
  • 1/4 cup coriander finely chopped
  • 2 - 3 tbsp milk
  • Salt to taste


  • Place the cheese and cornflour in a bowl and toss to coat.
  • Melt butter over medium heat in a small pot.
  • Add garlic and onion and cook slowly for 3 minutes or until onion is translucent but not browned.
  • Add the tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
  • Add the evaporated milk and the cheese. Stir, then add chilies and spices.
  • Stir until the cheese melts and it becomes a silky sauce.
  • Add salt to taste - amount required depends on saltiness of cheese used.
  • Add and stir through the coriander.
  • Stir in milk to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
  • Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
  • Store in the refrigerator. To reheat add a small amount of milk to adjust the consistency as desired. If you add too much, just leave it in the stove for a bit longer.


Serve with tortilla chips...
Recipe taken from site www.recipetineats.com