Can’t thank you enough for this recipe. It has definitely been “life changing” for me.

Took the basics and adapted it to our tastes.

Worked first time for me and i make it so often, don’t even need to look at the recipe anymore.

My hubby would have it every week!!

Thank you so much, just love it.

And I had tried for years to get my queso just right. Now I have completely perfected it. In fact we probably have it a bit too much!!!

I do use white onion, or leek when making this dip.

Simply omit the powered onion & garlic. And no tomatoes.

The block processed cheese is actually Dairylea, which is usually in the section where vegemite, peanut butter etc is and usually on the bottom shelf.

Those Serrano chillies are the BEST though as we like our queso dip HOT.

No tomatoes, onion, garlic powder or cumin.

I use a mix of grated Bega processed block cheese and cheddar, this adds extra creaminess.

3 cups of cheese and 2 tbsp cornflour.

I also add HOT fire roasted Serrano chillies that Woolies is now selling. These are a complete game changer.

La Costena fire roasted sliced peppers Toreados.

Or Gran Luchitp Mexican roasted Serrano green chillies (Mexican heat).

Be warned, they are HOT!!! Best find ever.

Add chili, browned hamburger/taco meat, chorizo, or canned Hormel chili no beans.