Mexican White Cheese Dip

About the Recipe

I know that authentic Mexican cuisine is not the same as the cuisine we get in the Mexican restaurants we dine at. However, the restaurants’ meals are what we are more familiar with. It is our Americanized version of Mexican dishes.

But those dishes wouldn’t be the same without the cheese dip. It’s not just used as a chip dip but as an ingredient in so many Mexican dishes.

I know I say this about most of my recipes, but it is true. This one is simple. It reheats easily and stores easily in the fridge.

Variations

You can add salsa verde and more cilantro, or red salsa to it for a different flavor and presentation. Use it as a sauce in your Mexican dishes and be amazed at how delicious those dishes become.

You can also add diced jalapenos or diced roasted poblano peppers. Try it with ingredients you like and let me know how they turn out.

Equipment Needed

You will need a small sauce pot to prepare this recipe, and a ceramic serving dish to serve it.

Mexican White Cheese Dip

Victor

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Course dinner, Dips and Sauces, Lunch

Cuisine Mexican

Ingredients

  

1x2x3x

• 3 cup Milk Whole
• 1 tsp Cornstarch
• .25 tsp Garlic Granulated
• .5 tsp Onion Granulated
• 1 lb American Cheese
• 8 oz Monterey Jack Cheese Shredded

Optional Ingredients (pick a salsa then choose the other ingredients you want)

• .5 cup Green Salsa Reduce milk by same amount
• 1 tbsp Jalapeno Peppers Pickles, minced
• 1 tbsp Cilantro Fresh, finely chopped
• .5 cup Red Salsa Reduce milk by same amount
• 2 tbsp Pablano Peppers Roasted and minced

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Instructions

 

• Place the cold milk in a cold pot on the stove.  Whisk in the cornstarch, garlic powder, and onion powder.  Turn heat to med-low, and whisk until milk is heated and foams up. 

  Continue to stir for another 2 minutes

  *The most important thing is to keep stirring and not have the heat so high that you scorch the milk on the bottom of the pot.

  Add the American cheese a few slices at a time, constantly stirring.  The sauce will become smooth and silky when all the American cheese is melted.

  *It is important to add the cheese slowly because you are trying to create an emulsion of the cheese and milk.  If you dump everything in at once, you won’t get that smooth silky texture.

  Then add the Monterey Jack cheese in 2-3 batches, stirring until well melted.

  Serve hot.

Notes

This recipe alone may cause you to eat Mexican at home forever.  You will love it with chips, nachos, burritos, chimichangas, tacos, and enchiladas.

You can store it in an air-tight container in the fridge for 3-5 days.

This recipe will easily serve 8.

Reheat in microwave or pan on low heat.

It is delicious, but try your version and let me know about it.

 

 

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