Mexican White Cheese Dip
This is the Best Mexican White Cheese Dip recipe. With just 3 ingredients, this is the authentic queso blanco dip recipe that you can make just like Mexican restaurants. Perfect for nachos, enchiladas, and dipping!
Servings: 8 people
Calories: 220kcal
Equipment
- Mini Crock-pot (Optional)
Ingredients
- 1 pound white american cheese - see note on brands
- ¼ cup milk more if you want it thinner
- 2 tablespoon butter
- 1 4 oz can green chiles mild or hot
Instructions
- In a saucepan over medium-low heat, Add the cheese, milk, and butter.
- Stir frequently, scraping the sides with a spatula until melted and smooth. It only takes a few minutes.
- Stir in the green chiles.
- Add more milk if you prefer, to make it thinner.
- Serve immediately with chips, tortillas, or poured over Nachos or Enchiladas. To keep warm, a mini crockpot is best. However, if it cools and hardens, simply reheat in the microwave in 30 second intervals and stir well.
Notes
What Cheese to Use?
The cheese that most Mexican restaurants here use is Land o' Lakes White American Cheese, which you can sometimes find at the deli counter of grocery stores. If not, then I like Kraft Deli Deluxe White American (not the Kraft singles) as well. You can find that brand usually in the cheese aisle with other American Cheeses.
Store Leftovers: Store leftover dip in the refrigerator in an air-tight container. I would say it lasts about a week, but we ate it before it got that long. It's easiest to spoon out how much you want and reheat in the microwave in 15-30 second intervals depending on how much. If you reheat too often, the cheese can turn hard but 1-2 times should be fine.
Nutrition
Calories: 220kcal