This creamy Mexican white cheese dip is inspired by the smooth, flavorful queso served in many Mexican restaurants. Easy to make, versatile, and perfect for any occasion, it’s a crowd-pleaser whether served with tortilla chips, tacos, or as a party appetizer.
Ingredients
- White American Cheese: Found at the deli counter; Velveeta Blanco can be used as a substitute.
- Milk: Creates a creamy texture; heavy cream or half-and-half also work.
- Butter: Use high-quality butter like Land O’Lakes for the best flavor.
- Green Chiles: Canned or fresh, depending on availability.
- Cumin: Essential for the authentic flavor.
- Garlic Salt: Garlic powder works too, but reduce the amount to ¼ of the total.
- Cayenne Pepper: Adds a slight kick; adjust to taste.
Instructions
- In a saucepan over low heat, combine the cheese, milk, and butter. Stir frequently to avoid burning.
- Once melted, stir in the green chiles, cumin, garlic salt, and a pinch of cayenne pepper.
- For a thinner dip, add more milk. For a thicker dip, continue to heat on low until it reaches your desired consistency.
- Pair with tortilla chips, warm tortillas, or your favorite Mexican dishes.
What Cheese to Use for Queso Blanco
White American cheese melts best, but you can mix in mozzarella, Monterey Jack, or pepper jack for added flavor. Hand-shred any additional cheese for smoother melting.
Pro Tips for Perfect Cheese Dip
Low Heat prevents the milk from overcooking and keeps the texture smooth. Frequent Stirring ensures even melting and avoids burning. Adjust cayenne pepper or add jalapeños for your preferred heat level.
Crockpot Method
For parties, make this dip in a slow cooker to keep it warm. Follow the same steps to prepare the dip, then transfer it to a crockpot on the “warm” setting.
Variations
Add a cup of cottage cheese for extra creaminess. Sprinkle queso fresco or diced jalapeños on top before serving. Swap green chiles for Rotel to include diced tomatoes. Stir in cooked ground beef or sausage for a heartier dip.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze in a sealed container for up to 3 months. Defrost in the refrigerator before reheating. Microwave in 20-30 second intervals, stirring between intervals, and add a splash of milk if needed.
Enjoy this creamy, flavorful cheese dip as the ultimate addition to your Mexican-inspired meals or game day spread!
Best Mexican White Cheese Dip
Ingredients
- ½ pound white American cheese
- ¼ cup milk add more for a thinner consistency
- 1 tablespoon butter
- 1 4-ounce can of green chilies
- ¼ teaspoon cumin
- ¼ teaspoon garlic salt
- Pinch of cayenne pepper
- Instructions
Instructions
Combine Ingredients:
- In a saucepan, combine the cheese, milk, and butter over low heat.
Melt and Stir:
- Heat the mixture, stirring frequently, until the cheese is fully melted and smooth.
Add Seasonings:
- Stir in the green chilies, cumin, garlic salt, and a pinch of cayenne pepper. Be cautious with the cayenne—it adds a slight kick!
Adjust Consistency:
- If you prefer a thinner dip, stir in additional milk until your desired consistency is reached.
Serve Immediately:
- Serve warm with tortilla chips, fresh tortillas, or alongside your favorite Mexican dishes.
- Enjoy this rich and creamy Mexican white cheese dip for any occasion!
