Mexican White Cheese Dip
A creamy, savory dip that brings warmth and flavor to any gathering, perfect for parties or cozy nights in.
Ingredients
Main ingredients
- 2 cups shredded white cheese (like Monterey Jack or a Mexican blend) Use freshly shredded cheese for better melting.
- 1 cup milk Add more if the dip becomes too thick.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt
Optional ingredients
- diced tomatoes For added flavor and texture.
- jalapeños Can be added fresh or pickled.
- green chilies For additional spice.
Instructions
Preparation
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute, whisking constantly to prevent lumps.
- Gradually pour in the milk, continuing to whisk until the mixture thickens, about 3-5 minutes.
- Add the garlic powder, ground cumin, chili powder, and salt. Mix well to combine.
- Reduce the heat to low and gradually add the shredded cheese to the sauce, stirring constantly until the cheese melts and the dip is smooth.
Serving
- If desired, stir in diced tomatoes, jalapeños, or green chilies for added flavor and texture.
- Remove from heat and serve immediately with tortilla chips, veggies, or your favorite dipping items.
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Notes
To elevate the dip, use freshly shredded cheese for a smoother texture. Keep the dip warm for best flavor. Customize with your favorite spices and toppings. Store leftovers in an airtight container in the refrigerator for 3-4 days, reheating gently while adding more milk if needed.