Description
A creamy and flavorful Mexican White Cheese Dip made with melted white American cheese, green chilies, and aromatic spices. Perfectly smooth and easy to prepare, this dip is a crowd-pleaser served warm with tortilla chips for a delicious appetizer or snack.
Ingredients
Scale
Cheese Dip Ingredients
- 1 lb white American cheese, shredded or cubed
- ½ cup milk (add more for desired consistency)
- 1 tablespoon butter
- 1 (4 oz) can diced green chilies, drained
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Optional: chopped cilantro or jalapeños for garnish
Instructions
- Melt Butter: In a medium saucepan, melt the butter over medium heat until fully liquefied, which helps create a smooth base for the cheese dip.
- Melt Cheese and Milk: Add the shredded or cubed white American cheese along with the milk to the saucepan. Stir constantly to ensure the cheese melts evenly and the mixture becomes smooth without lumps.
- Add Flavorings: Stir in the drained diced green chilies, garlic powder, and onion powder thoroughly to distribute the flavors evenly throughout the dip.
- Adjust Consistency: Continue stirring diligently until the dip reaches your desired thickness. If the dip appears too thick, gradually add a little more milk and stir to adjust the texture.
- Serve and Garnish: Remove from heat and serve the dip hot. Garnish with optional chopped cilantro or jalapeños to add freshness and a spicy kick if preferred. Enjoy with tortilla chips.
Notes
- Use white American cheese for the best melt and creaminess; avoid pre-shredded cheese as it may not melt as smoothly.
- Adjust the amount of milk depending on how thick or thin you prefer the dip.
- For extra heat, add more jalapeños or a dash of hot sauce.
- This dip is best served warm; if it cools and hardens, gently reheat and stir in a splash of milk to restore creaminess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
