Description
A creamy and flavorful Mexican White Cheese Dip perfect for parties and gatherings. Made with melted white American cheese, green chilies, and a hint of garlic and onion powder, this dip is quick to prepare and delicious served warm with tortilla chips.
Ingredients
Scale
Dip Ingredients
- 1 lb white American cheese, shredded or cubed
- ½ cup milk (add more for desired consistency)
- 1 tablespoon butter
- 1 (4 oz) can diced green chilies, drained
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Optional Garnish
- Chopped cilantro
- Chopped jalapeños
Instructions
- Melt the Butter: In a medium saucepan over medium heat, melt the butter completely to create a smooth base for the dip.
- Melt the Cheese: Add the shredded or cubed white American cheese along with the milk to the saucepan. Stir constantly until the cheese is fully melted and the mixture is smooth and creamy.
- Add Seasonings and Chilies: Stir in the drained diced green chilies, garlic powder, and onion powder. Mix thoroughly to incorporate all the flavors evenly throughout the dip.
- Adjust Consistency: Continue stirring the dip until it reaches your desired thickness. Add more milk little by little if you prefer a thinner consistency.
- Serve and Garnish: Serve the dip hot with tortilla chips. Garnish with chopped cilantro or jalapeños for extra flavor and a fresh finish if desired.
Notes
- Use white American cheese for the best creamy texture and flavor; Velveeta can be a substitute if white American cheese is unavailable.
- For a spicier kick, add extra jalapeños or hot sauce to the dip mixture.
- If you want a smoother dip, shred the cheese finely before melting.
- Keep stirring while melting cheese to prevent it from burning or sticking to the pan.
- Leftover dip can be refrigerated and gently reheated on the stovetop, adding milk to maintain consistency.
