Mexican White Cheese Dip/Sauce
How to make Mexican White Cheese Dip/Sauce
2 tsp onion powder
2 tsp cumin
2 tsp garlic powder
1 tbsp butter
½ cup milk
8 ounces green chilies, chopped
1 pound white American cheese, cut into cubes or shredded
1 pinch of cayenne pepper
In a medium saucepan, add the butter, the milk and the cheese (cubed or shredded)
Stir continuously until the cheese has melted
Stir in the green chilies, cumin, garlic powder, onion powder and cayenne pepper (if chosen)
Stir until heated through
Add a little more milk if the sauce becomes too thick.
Serve immediately as a dip or as a topping for your favorite foods
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 210 | TOTAL FAT: 16g | SATURATED FAT: 10g | TRANS FAT: 0g | CHOLESTEROL: 50mg | SODIUM: 890mg | CARBOHYDRATES: 5g | FIBER: 0g | SUGAR: 3g | PROTEIN: 12g
Frequently Asked Questions:
What kind of cheese is best for this recipe?
White American cheese is recommended for this recipe due to its great melting properties and creamy texture. It’s available at most deli counters.
What type of milk should I use for this recipe?
Any type of milk can be used in this recipe. However, using whole milk will result in a creamier dip. If you want a lower fat version, you can use skim or 2% milk.
Can I use a different type of cheese instead of white American cheese?
White American cheese is chosen for its smooth melting quality and mild flavor, but you can experiment with other cheeses that melt well such as Monterey Jack or mozzarella.
Keep in mind the flavor will change according to the cheese used.
The cheese dip is clumping as it melts, what can I do?
Make sure to keep the heat low and stir constantly. High heat can cause the cheese to clump. If the cheese still clumps, adding a bit more milk can help smooth it out.
My sauce is too thick, what can I do to thin it out?
If your sauce is too thick, you can add more milk a little at a time until you reach your desired consistency. Be sure to stir well after each addition.
Can I use fresh chilies instead of canned?
Yes, fresh chilies can be used in this recipe. However, you should chop them finely and sauté them a bit before adding them to the sauce to soften them and bring out their flavor.
Can I use different spices in this recipe?
Yes, this is a very flexible recipe and you can adjust the spices to taste. You might want to try adding some chopped cilantro, paprika, or a dash of hot sauce for a different flavor.
How can I keep my cheese dip warm?
If you’re serving the dip at a party and want to keep it warm for a longer period of time, you can transfer the dip to a slow cooker or fondue pot set on low heat. Remember to stir occasionally to keep the dip smooth.
Can I make this dip ahead of time?
Yes, you can make this dip ahead of time and reheat it when ready to serve. You may need to add a bit of milk when reheating to bring it back to the desired consistency.
How do I store leftovers?
Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or in the microwave, adding a little milk if necessary to restore the creamy consistency.