Ingredients (~12 servings)
- 1 1/2 cups half and half
- 1 1/2 Tbsp cornstarch
- 12 oz medium cheddar cheese, shredded
Whisk Together Half and Half and Cornstarch
In a medium saucepan whisk together the half and half and cornstarch until smooth.
The cornstarch will clump at first but keep whisking – you want zero lumps before you move to the next step.
Bring to a Light Boil Over Medium-High Heat
Turn the heat to medium-high and cook ~1 minute, stirring constantly with a whisk.
You’re looking for it to just start bubbling around the edges – don’t let it come to a rolling boil or the cornstarch will get weird and gummy.
Once it hits that light boil, reduce heat to low and simmer for 30 seconds, stirring constantly; then pull the pot off the heat.
Stir in the Cheese and Melt
Immediately stir in the shredded cheese – the residual heat will start melting it right away.
Put the pan back on low heat and stir until the cheese is completely melted and the mixture is smooth.
This usually takes ~2-3 minutes of stirring. If it seems too thick, add a splash more half and half.
Serve warm with tortilla chips. The queso will thicken as it cools, so if you’re keeping it out for a party, a slow cooker on warm works great to maintain the right consistency.
3-Ingredient Basic Cheese Dip
Ingredients
Ingredients (~12 servings)
- 1 1/2 cups half and half
- 1 1/2 Tbsp cornstarch
- 12 oz medium cheddar cheese, shredded
Instructions
- Whisk half and half and cornstarch in saucepan until completely smooth.
- Heat to light boil over medium-high, stirring constantly for 1 minute.
- Reduce heat to low, simmer 30 seconds.
- Remove from heat, add shredded cheese.
- Return to low heat, stir until cheese melts completely, 2-3 minutes.
- Add splash of half and half if too thick.