This wonderful recipe for Mexican white cheese dip is so good for any occasion. Perhaps you’re looking for chips and dips ideas for an upcoming party, game day, New Year’s Eve, or even simply for Taco Tuesday. Everyone loves this rich and creamy dip recipe.
It’s much nicer than Velveeta dip, as it’s made from real cheese, and it’s also kid-friendly as it isn’t spicy. Well, you can spice it up if you want – that’s the great thing about making you own from scratch!
The recipe is based on American cheese. Don’t buy the ready shredded or sliced stuff because it’s coated in starch that stops it from melting perfectly. Instead, head to the deli counter and ask them to slice it up for you. That way you can break it up in the pan and it will melt quicker.
Why You’ll Love the Recipe:
It’s so easy to make your own white cheese dip and you don’t need many ingredients. Enjoy this dip with your favorite chips and you’ll find it very hard to stop eating it!
How to Serve It:
This delicious white cheese dip pairs well with chips, tortillas or just about any Mexican dish.
Want to save this recipe?
Can You Make It Ahead?
No, this dip is best served as soon as it’s ready.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use Velveeta Blanco in place of the white American cheese. It yields a similar, although not quite as good, result. Canned or fresh diced green chilies work. If you don’t have garlic salt, use about 1/16 teaspoon of garlic powder instead.
The Best Mexican White Cheese Dip
Ingredients
- ½ pound white American cheese
- 1 tablespoon butter
- ¼ cup milk
- ¼ teaspoon garlic salt
- ¼ teaspoon ground cumin
- 4 ounces mild green chilies drained
- Tiny pinch of cayenne pepper
Instructions
- Melt the cheese and butter with the milk in a pan on the stove under a low heat, stirring often.
- Stir in the remaining ingredients.
- Add more milk if you want it thinner.
- Serve immediately.
