Instant Pot Queso Dip Recipe (2024)

FAQs

Can you keep queso warm in an Instant Pot? ›

One of the tricks to great cheese dip is keeping it warm, which is where the Instant Pot comes in handy. Since it has a built-in warming feature you can make the dip and then keep it warm all in the same pot.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

Evaporated Milk: This creates a creamy and smooth texture that is ideal for any good queso blanco. Milk, heavy cream, or half and half can be used instead, but evaporated milk has given me the best results. Cornstarch: Helps to thicken the queso sauce mixture to a perfectly dippable consistency.

Two choices come to mind. either a fondue pot or a double boiler . If you have a ceramic bowl you can put a sterno under it at a higher height. Reginald has the best solution, simply put a pan of water (the same size as your pan holding the queso and you can heat the queso evenly without exceeding 212 deg.

Whisk until smooth, then turn the slow-cooker setting to WARM if your slow cooker has that setting. If your slow cooker doesn't have a warm setting, leave on LOW uncovered to keep the dip warm without burning. Serve warm with tortilla chips and toppings.

Dips can turn watery if food, such as chips or vegetables like carrots and celery, is being dipped directly into the container and then refrigerated and re-opened for later use.

Use Corn Starch

You can coat your shredded cheese with a thin layer of cornstarch to prevent clumping. Corn starch works by absorbing excess moisture, meaning the cheese will not become sticky. It's also flavorless, so it won't affect the taste. Add 1-2 tablespoons of cornstarch per 1 block of shredded cheese.

Cheese sauce can be kept from congealing by applying enough heat to keep it semi-liquid but not enough to scorch it or dry it out. A candle or an electric heat source can be used for this. A fondue pot is one type of vessel commonly used for the process.

Queso Fundido: A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients. It's often served in a skillet and meant to be scooped up with tortillas.

What makes queso taste like queso? ›

If you're wondering what is queso made of, you needn't look much further than the name. It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola!

Evaporated milk works best in queso because it doesn't have that excess of water and it can help your dip reach a delicate balance between super thick and too thin. (As in you're not constantly having to alternate between adding more milk and then more cheese.)

The Best Classic Queso Dip: Tostitos Salsa Con Queso, Medium

Many of them admitted that their reference point is, and has always been, Tostitos Salsa Con Queso. So it's no surprise that this nostalgia-inducing jar of cheese came out on top, scoring higher than the two other winners.

Cornstarch. My queso is slightly thickened with a bit of cornstarch before we add the cheese. This helps encourage a smooth melt and silky consistency.

For liquids that need to stay hot, like soup, restaurants can use round warmers (also known as soup warmers). These warmers will keep soups and other liquids at safe temperatures for long periods. They can also be used to melt cheese, making them very versatile.

Tip: to keep the queso warm and melty, you can hold it in a slow cooker on low heat.

You have to use something like the double boiler approach. You can heat the dip in a glass or pyrex bowl in a pot or pan of warm but not too hot water. It is sort of like the old “cheese fondue” idea of keeping the dip container warm from either a hot water source or a live fire source or an electrical source.

For Smooth, Stable Cheese Sauces, Cornstarch and Evaporated Milk Are Your Friends.