Creamy Cauldron Queso Dip

Cheese Dip


2 cups (200 grams) cheese blend (ideally JJ Sandhams - Mature, Roast Onion & Garlic, Pizza Cheddar and Chilli Cheddar)
1 tablespoon (14 grams) butter, unsalted
3 tablespoons onion, diced
3 tablespoons red peppers, diced
1 garlic clove, minced
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon chili powder
12 ounces (300 grams) [1 can] evaporated milk
¼ cup tomato, seeded and diced
½ teaspoon salt, to taste
2 tablespoons jalapeno, diced, to finish


  1. Note that freshly grated cheese is best. Bag shredded cheese can leave a grainy texture to the melted result because of the starch coating they apply to prevent sticking.
  2. The four cheese I used are from our JJ Sandham range - ature, Roast Onion & Garlic, Pizza Cheddar and Chilli Cheddar
  3. In small saucepan, melt butter over medium heat.
  4. Sauté onion and red peppers for 3-4 minutes. Add garlic and sauté for about a minute.
  5. Add dry seasonings and mix well to incorporate.
  6. Pour in evaporated milk and heat until simmering.
  7. Add in cheese in small batches, stirring to fully melt each addition.
  8. Stir in tomatoes and salt to taste.
  9. Enjoy warm with optional diced jalapeños to finish

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