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Queso Dip with Cabot Cheddar


  • 1/2 pound shredded Cabot Cheddar Cheese I used a blend of Seriously Sharp cheddar and Medium Cheddar
  • 1 tablespoon salted butter
  • 3/4 cup chopped green onion
  • 2 cloves minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground onion powder
  • 1 teaspoon cayenne pepper can omit or increase for more or less heat
  • 1 tablespoon corn starch
  • 1/3 cup diced tomatoes
  • 13 oz evaporated milk
  • 2 tablespoons chopped jalapenos add more if more heat is desired
  • 1/4 cup chopped cilantro


  • Melt butter in a skillet and add in the garlic, green onions and spices. Cook for two minutes. Add in the tomatoes and cook for an additional 2 minutes. Add in the corn strach and evaporated milk. Bring to a boil and mix continuously as you stir in the shredded Cabot cheese. Once incorporated, remove from heat and serve immediately.