Mexican White Cheese Dip
A creamy and savory cheese dip perfect for parties or game days, made with shredded cheese and spices.
Ingredients
Cheese Dip Base
- 2 cups shredded white cheese (like Monterey Jack or Chihuahua) Freshly shredded for best melting
- 1 cup milk Whole milk recommended
- 1 tablespoon butter For the roux
- 1 tablespoon all-purpose flour
Spices and Flavorings
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small jalapeño, finely chopped Optional for heat
- to taste Salt
Garnish
- to taste Fresh cilantro For garnish, optional
Instructions
Preparation
- Begin by heating the butter in a medium saucepan over medium heat.
- Once melted, add the flour and stir continuously for about a minute to form a roux.
- Gradually pour in the milk while whisking, and keep stirring until the mixture thickens, about 5 minutes.
Cooking
- Lower the heat to medium-low and gradually add the shredded cheese, stirring until fully melted and smooth.
- Mix in the chili powder, garlic powder, onion powder, and chopped jalapeño. Adjust salt to taste.
- Remove from heat; if too thick, add more milk to thin the dip.
- Serve immediately while warm, or keep warm in a slow cooker.
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Notes
Use high-quality cheese for best results. Experiment with different spices or add sour cream for creaminess. Store leftover dip in an airtight container in the refrigerator for 3-5 days.