READY IN 15 mins

Mexican White Cheese Dip/Sauce

Read Reviews (61)

"This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes." — leahnwells

Directions

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 15, 2010

I think the people that are giving this a low rating are simply using the wrong type of cheese. You HAVE TO use white american cheese (not white cheddar or monterey jack). You can get Land O' Lakes sliced white american cheese in the deli and it is the only type that will melt correctly. Other than that, I use a can of jalapenos and some of the jalapeno juice and omit that butter. This is the recipe they use in Mexican restaurants...I know because I asked my favorite Mexican place and they told me the same thing. It. Is. Awesome.

—TC

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Most Helpful Critical Review

May 09, 2011

I made the dip exactly as written & this dip is not edible. I gave it 3 stars because I worked on it this week & the recipe is fixable. I am a garlic lover & all my life I have said "you can never have too much garlic for me". Well I can't say that anymore. 2 tsp of garlic powder is equivalent to 16 cloves of garlic! in 1LB of cheese?!? >> On to the fix... 1st let me address the best cheese to use... "Land o Lakes Extra Melt American Cheese". This comes from the Land o Lakes Foodservice (a.k.a. restaurant) line which is sold in large quantity & not readily available at the grocery store. I found it at a local Mexican Supermarket but I had to buy a 5LB package for $18. That's a lot of cheese! Also key is to heat the milk & butter in your pan (no dbl broiler req'd) on low heat until hot. Then grate the cheese & add a little bit at a time to the hot milk stirring & letting it melt slowly. Do not be temped to turn the eye above the low setting even for a sec :o) >> Ok now on to the ingredient amounts that I used: 16oz Land o Lakes Extra Melt American Cheese; 1-1&1/2 cup milk depending on your thickness preference (if you want to use half & half you will need to use more); 1 TBSP butter; 1/4-1/2 cup diced jalapeno peppers with juice from a jar (adjust for your heat preference); 2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried cilantro. Use those ingredients in those quantities & you will have a 5 star rated taste-tested crowd pleaser!

—BAMATT

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77 Ratings

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Sep 21, 2010

I used exactly what the recipe called for - white america cheese. In fact, I could only find it in individually wrapped slices and the end result was fantastic. I will say that during the stirring and adding more milk I probably used double of what the recipe called for and added some more spices to account for that. I'm making it again this weekend and plan to be a little heavier handed with the spices to begin with since I know I'll be adding more milk than it originally called for. Either way, this is a SUPER easy and SUPER tasty white cheese dip recipe. Thanks for sharing!!

—LADYDRAKE

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Jan 28, 2011

This was a nice change of pace from the usual velveeta and rotel dip. It is a similar recipe to mexican restaurants that serve the white cheese dip. The restaurant cheese dip isn't spicy to me, just flavorful and kid friendly, as is this dip. It is pretty thick so I added quite a bit more milk to bring it to the consistency I prefer. You can easily make this more spicy by adding more cayenne pepper, red pepper flakes, or even subbing jalapenos for 1 or both of the green chiles however, I don't think it's necessary.

—Junebug's Mom

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Feb 22, 2012

My daughter had this sauce at a restaurant recently. I used this recipe to duplicate what she called, the best sauce ever. After tasting this sauce, she said, "No, this is THE BEST SAUCE EVER!" I used the Land O Lakes white american cheese and it melted perfectly. This is now a must have on Mexican Night!

—Sherice

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Sep 08, 2011

I was so excited to find a white queso recipe, it's one of my favs, but this did not do what I've had justice. Velveeta actually makes a whie American cheese in the big blocks now (in the unref part of the grocery store) to use for this. I halved the amount of spices, and I can't imagine adding all of it. I would suggest doing half, and then adding more to your tastes if you are interested in making this. I also think the Mexican place I get this at uses jalepenos, and not green chiles. I will keep searching, as this one wasn't for me.

—footballgrl16

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Nov 19, 2010

Well, it may be a little expensive for a dip but well worth it. Don't pass this recipe up, it is great!

—livingrn

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Jul 13, 2009

yum

—linnj68

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Nutrition

Calories
233 kcal
12%

Carbohydrates
5.3 g
2%

Cholesterol
55 mg
18%

Fat
19.9 g
31%

Fiber
0.5 g
2%

Protein
13 g
26%

Sodium
1207 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican White Cheese Dip/Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 233
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
Saturated Fat 13.1g 66 %
Cholesterol 55mg 18 %
Sodium 1207mg 48 %
Potassium 148mg 4 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 0.5g 2 %
Protein 13g 26 %
Sugars 2g
Vitamin A 18 %
Vitamin C 32 %
Calcium 41 %
Iron 5 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 5 %
Magnesium 3 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.