Do you like that gorgeous queso or cheese sauce at the Mexican restaurant? If so, you might be curious how easy it is to make, and the good news is it’s very easy! This dip is ideal for a party and if you serve it in a fondue pot or crockpot you can keep it warm, as long as you stir it occasionally.
White American cheese is the cheese of choice for this dish, although you can sub any kind of cheese (or more than one cheese) you like. You can add all kinds of tasty things to this Mexican cheese dip or sauce, including paprika (smoked paprika is really good!), hot sauce or even chopped cilantro.
If you prefer to use fresh chili peppers instead of canned, it’s best to cut them up very finely and cook them slightly first to soften their flavor and soften them somewhat.
Why You’ll Love the Recipe:
This delicious cheese dip is creamy and a little spicy. It’s quick and simple to prepare and it’s always popular.
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How to Serve It:
Enjoy this sauce as a dip for chips, crackers or bread, or spoon it over meat, poultry or vegetables.
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later if you want. You might need to add a splash of milk when reheating if it’s thickened up too much.
Storage Instructions:
Leftovers will keep for up to 3 days in a covered container in the refrigerator.
Variations and Substitutions:
Feel free to adjust the amount of chilies and/or cayenne pepper. You can omit one or both for a milder result.
Mexican White Cheese Dip/Sauce
Ingredients
- 1 pound shredded or cubed white American cheese
- ½ cup milk
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 tablespoon butter
- Pinch of cayenne pepper
- 8- ounce can chopped green chilies drained
- 2 teaspoons onion powder
Instructions
- Put the butter, milk and cheese in a pan and warm it up.
- Keep stirring all the time until the cheese melts.
- Add the rest of the ingredients and keep stirring until it’s heated through.
- Add more milk if it gets too thick.
- Serve immediately.
