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–+ servings

Mexican Restaurant Cheese Dip

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This quick and easy Mexican cheese dip is melty, slightly tangy, and studded with green chiles, perfect for game night or as a creamy topping for tacos and nachos.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cheese Dip Ingredients
  • 1/2 pound White American Cheese, cut into small cubes Substitute with mild cheddar, Monterey Jack, or any melty processed cheese.
  • 2 tablespoons diced green chiles, chopped super fine Canned chiles are convenient; fresh poblano or Anaheim give more texture and brightness.
  • 1/4 teaspoon garlic powder Optional but adds savory depth.
  • 3/4 to 1 cup milk Start with 3/4 cup and add up to 1 cup for a looser dip; whole milk gives the creamiest result.

Method
 

Preparation
  1. Cut the White American cheese into small cubes or shred it for quicker melting.
  2. In a heavy-bottomed small saucepan, warm 3/4 cup milk over low heat until steaming but not simmering.
  3. Add a few cheese cubes to the warm milk, whisking constantly until melted before adding more.
  4. Once all the cheese is melted and the sauce is smooth, stir in the finely diced green chiles and garlic powder.
  5. Taste and season with salt and pepper as needed; adjust thickness by whisking in additional milk if too thick.
  6. Keep the dip warm over low heat or transfer to a warmed serving bowl and stir occasionally while serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 14gFat: 19gSaturated Fat: 12gSodium: 800mgSugar: 2g

Notes

For a thicker dip, reduce milk; for a looser dip, add more. Serve hot with tortilla chips or as a topping for nachos and tacos. Store leftover dip in an airtight container in the fridge for 3–4 days. Reheat gently on the stove, adding milk as necessary.

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