Mexican White Cheese Dip
A creamy, zesty Mexican cheese dip made with melted white American cheese, green chilies, and aromatic spices. Smooth and slightly spicy, it’s ideal for pairing with tortilla chips, fresh veggies, or tacos. Ready in 15 minutes, this appetizer is a crowd-pleaser for any casual gathering.
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1/2 pound (8 ounces) white American cheese, cubed
- 1/4 cup milk
- 1 tablespoon butter
- 1 (4-ounce) can green chilies, drained
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1/8 teaspoon cayenne pepper
Instructions
- Cube the white American cheese for easier melting. Open and drain the can of green chilies.
- In a medium saucepan, combine the cubed cheese, milk, and butter. Place the pan over low heat.
- Stir frequently as the cheese and butter melt together, ensuring the mixture remains smooth. Avoid high heat to prevent burning.
- Once creamy, add the green chilies, ground cumin, garlic salt, and cayenne pepper. Mix thoroughly to combine.
- If the dip is too thick, add milk one tablespoon at a time, stirring well after each addition.
- Transfer the dip to a serving bowl. Serve warm with tortilla chips, fresh vegetables, or alongside tacos and enchiladas.
Notes
Use low heat to prevent separation or curdling. Fresh white American cheese yields the best texture; substitute with mild white cheddar if needed.
Drain chilies thoroughly to avoid a runny dip. Adjust cayenne pepper to control the heat level. Store leftovers in a sealed container in the fridge for up to 3 days.
Drain chilies thoroughly to avoid a runny dip. Adjust cayenne pepper to control the heat level. Store leftovers in a sealed container in the fridge for up to 3 days.