Description
A smooth, creamy, Mexican restaurant style white cheese dip made with white American cheese, milk, and green chiles. Perfect for parties, tacos, or snacking with chips.
Ingredients
Scale
- 1 pound white, deli-sliced American cheese
- 2/3 cup milk or half-and-half
- 3–4 tablespoons canned, chopped green chiles or jalapeños
- 1 teaspoon cumin
- 1 teaspoon chipotle powder (optional)
Instructions
- In a medium saucepan over low heat, combine the sliced white American cheese and milk or half-and-half.
- Stir constantly until the cheese begins to melt and the mixture is smooth.
- Add chopped green chiles or jalapeños, cumin, and chipotle powder if using.
- Continue stirring until the dip reaches a creamy consistency.
- Remove from heat and serve immediately with tortilla chips or keep warm in a slow cooker.
Notes
- Use a double boiler to prevent scorching for best results.
- Stir gently but consistently to avoid grainy texture.
- To thin the dip, add more warm milk 1 tablespoon at a time.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze up to 3 months, but stir well when reheating to maintain creaminess.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Mexican restaurant cheese dip, white queso, queso blanco, party dip, Tex-Mex appetizer