Mexican Restaurant Cheese Dip (Print Version)
# Ingredients:
01 -
450 g white American cheese, cubed
02 -
240 ml milk (adjust for desired consistency)
03 -
2 tablespoons butter
04 -
113 g diced green chilies
05 -
1 teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon cumin (optional)
08 -
Salt, to taste
09 -
1–2 tablespoons chopped cilantro (optional, for garnish)
# Instructions:
01 -
In a medium saucepan over low heat, melt the butter.
02 -
Add the cubed cheese and ¾ cup of milk to the saucepan. Stir constantly to melt the cheese and combine.
03 -
Stir in the diced green chilies, garlic powder, onion powder, and cumin (if using). Cook, stirring, until the mixture is smooth and creamy. Add more milk, 1 tablespoon at a time, to adjust the consistency as needed.
04 -
Taste and adjust with salt if needed. Garnish with chopped cilantro if desired. Serve warm with tortilla chips, or drizzle over your favorite Mexican dishes.
# Notes:
01 -
For a spicy kick, add diced jalapeños or a splash of hot sauce.
02 -
Use a slow cooker on low to keep the dip warm for parties.
03 -
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore the creamy texture.