Queso Dip (Baking Soda no Roux)

  • 1 tsp butter
  • 1 tsp cornstarch
  • ⅓ cup evaporated milk (or whole milk + 1 tbsp cream)
  • ⅛ tsp baking soda (a small pinch — don’t overdo it)
  • 4 oz shredded Monterey Jack (about 1 cup, lightly packed)
  • 2 tbsp diced green chiles (from can or freshly roasted)
  • 1 small garlic clove, minced or ⅛ tsp garlic powder
  • Pinch cumin
  • Salt to taste
  • Optional: tiny bit of minced jalapeño or dash of hot sauce
  1. Slurry: In a small bowl, whisk cornstarch with 2 tsp cold milk until smooth. Stir in the pinch of baking soda.
  2. Warm milk: Melt butter in a small saucepan over medium heat. Add remaining milk and bring just to a simmer.
  3. Thicken: Whisk in the slurry and cook 20–30 seconds until it slightly thickens.
  4. Melt cheese: Reduce heat to medium-low. Add cheese gradually, stirring until smooth after each addition.
  5. Flavor: Stir in green chiles, garlic, cumin, and salt. Warm through (don’t boil).
  6. Adjust: If too thick, whisk in a splash more milk until it flows easily off a spoon.