Mexican White Cheese Dip
This creamy and flavorful Mexican white cheese dip is perfect for gatherings, serving with chips or drizzling over various dishes.
Ingredients
For the Dip
- 2 cups white cheese (such as Monterey Jack, queso blanco, or cheddar) Grated for better melting
- 1 cup milk or half-and-half Choose based on desired richness
- 1 tablespoon butter Unsalted preferred
- 1 tablespoon all-purpose flour For thickening the dip
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder Adjust based on heat preference
- ¼ teaspoon salt
- ½ cup diced green chilies (canned or fresh)
Optional Toppings
- chopped cilantro For garnish
- diced tomatoes For garnish
- sliced jalapeños For added heat and flavor
Instructions
Preparation
- Grate your cheese to help it melt evenly.
- In a medium saucepan, melt the butter over medium heat.
- Once melted, add the flour and stir constantly to create a roux, cooking for about 1-2 minutes until it turns a light golden color.
- Gradually whisk in the milk (or half-and-half), making sure there are no lumps. Continue whisking until the mixture thickens, about 3-5 minutes.
- Stir in the cheese, garlic powder, onion powder, cumin, chili powder, and salt. Mix well until the cheese is completely melted.
- Fold in the diced green chilies and let simmer for another 2-3 minutes, stirring occasionally.
- Remove from heat and serve immediately, or keep warm until ready to enjoy.
Notes
For a thicker dip, start with less milk and adjust as needed. Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.