In just 5 minutes with just 5 ingredients, have restaurant-worthy homemade queso right in your kitchen! Made with real Pepper Jack cheese to add a little kick to this creamy, smooth, irresistible cheese dip!
In a medium saucepan over medium-low heat, whisk together evaporated milk, corn starch, onion powder, garlic powder, and salt until combined. Start with half the salt amount if you'd like, adding the rest to taste.
12 ounces evaporated milk, 1 Tablespoon corn starch, ½ teaspoon onion powder, ¼-½ teaspoon garlic powder, ½ teaspoon kosher salt
Bring just to a light simmer (no more - don’t boil!) for 1-2 minutes while frequently stirring.
Reduce heat to low and stir in the shredded cheese in batches, allowing each addition to melt completely. Taste test, adding additional salt as needed. If adding diced chiles or tomatoes, you can stir them in now, or transfer the dip to a serving dish and garnish as desired. Enjoy with tortilla chips.
8 ounces pepperjack cheese
Notes
Garlic Powder: if you prefer more of a straight-up cheese flavor, reduce the garlic powder to 1/4 teaspoon. We love garlic around here, so 1/2 teaspoon is perfect for us, but you can taste the garlic. If you're not sure, start with 1/4 and increase as you prefer.
Do not boil; once it reaches a simmer, reduce the heat to low. When cheese-based dips or soups get too hot to the point of boiling, they can become grainy.
Keep stirring to ensure the cheese melts smoothly and the dip remains a consistent temperature.
Storage: place leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or stovetop until warmed through, stirring as needed.