Description
Mexican White Cheese Dip Recipe: Creamy, melty blend of white cheese, jalapenos, and spices – perfect for chips or drizzling over tacos!
Ingredients
Scale
- 1 pound (450g) white American cheese, cubed
- 4 ounces (115g) Monterey Jack cheese, shredded
- ¾ cup (180ml) whole milk
- 2 tablespoons (30ml) heavy cream
- 1 tablespoon (15g) unsalted butter
- 1 small white onion, finely diced (about ½ cup)
- 2 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped
- 1 small can (4 ounces/115g) diced green chilies, drained
- 2 tablespoons (30g) sour cream
- ¼ cup (15g) fresh cilantro, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon white pepper
- Salt to taste
Instructions
- Step 1: Begin by preparing all your ingredients. Cube the white American cheese into ½-inch pieces for faster melting. Shred the Monterey Jack cheese and set aside. Finely dice the onion, mince the garlic, and carefully chop the jalapeño, removing seeds and membranes if you prefer less heat. Having everything ready before you start cooking ensures your Mexican White Cheese Dip comes together smoothly.
- Step 2: In a medium saucepan over medium-low heat, melt the butter. Add the diced onion and cook for 2-3 minutes until translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant. The gentle sautéing releases essential flavors that will infuse throughout your queso blanco.
- Step 3: Pour in the milk and heavy cream, stirring to combine with the aromatics. Allow the mixture to warm for about 2 minutes, but don’t let it reach a boil. Keeping the temperature gentle is crucial for achieving that restaurant-quality texture in your Mexican White Cheese Dip.
- Step 4: Reduce heat to low and add the cubed American cheese a handful at a time, stirring constantly until completely melted before adding more. This gradual approach prevents clumping and ensures a silky-smooth texture. Once all the American cheese has melted, add the shredded Monterey Jack and continue stirring until fully incorporated.
- Step 5: Add the diced green chilies, chopped jalapeño, cumin, and white pepper to the melted cheese mixture. Stir gently to combine, allowing the flavors to meld for 1-2 minutes. Finish by folding in the sour cream, which adds a subtle tanginess that balances the rich cheese. Taste and adjust seasoning with salt as needed.
- Step 6: Remove from heat and stir in most of the chopped cilantro, reserving some for garnish. Transfer your finished Mexican White Cheese Dip to a serving bowl and garnish with the remaining cilantro. Serve immediately while warm and deliciously dippable, accompanied by tortilla chips or your favorite dippers.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160 calories per serving
- Sugar: 1 gram of sugar
- Sodium: 450 mg of sodium
- Fat: 12 grams of fat
- Saturated Fat: 7 grams of saturated fat
- Unsaturated Fat: 4 grams of unsaturated fat
- Trans Fat: 0 grams of trans fat
- Carbohydrates: 3 grams of carbs
- Fiber: 0 grams of fiber
- Protein: 9 grams of protein
- Cholesterol: 40 mg of cholesterol