Mexican White Cheese Dip
A rich and creamy cheese dip that pairs perfectly with tortilla chips and is sure to be a crowd-pleaser at any gathering.
Ingredients
Main Ingredients
- 2 cups white American cheese, shredded Can substitute with Monterey Jack or pepper jack cheese.
- 1 cup milk Use whole or low-fat milk for a creamier texture.
- 1-2 pieces fresh jalapeños, diced Adjust based on heat preference.
- ¼ cup diced tomatoes Make sure they are drained.
- 1 tablespoon lime juice Fresh lime juice preferred.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Melt the Cheese: In a medium saucepan, over medium heat, add the shredded white American cheese and the milk. Stir continuously until the cheese starts to melt and blend smoothly with the milk.
- Add Jalapeños and Flavors: Once you have a creamy base, fold in the diced jalapeños, drained diced tomatoes, lime juice, garlic powder, and season with salt and pepper. Stir well for an even mix.
- Adjust Consistency: If the dip is too thick, gradually add more milk until it reaches your desired gooey thickness.
- Serve Warm: Once everything is well blended and heated through, take it off the heat and transfer it to a serving bowl.
- Garnish and Enjoy: Top with fresh cilantro if desired, serve with your favorite tortilla chips, and enjoy immediately while it’s warm!
Notes
For extra spice, add more diced jalapeños or a sprinkle of cayenne pepper. Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm gently on the stove, adding a splash of milk.