Mexican White Cheese Dip
Ingredients
- 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
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.
Tried this recipe?Let us know how it was!
