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White Mexican Cheese Dip

A creamy and smooth cheese dip that captures the Tex-Mex vibe, perfect for scooping with chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Dip
Cuisine: Mexican, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheese and Dairy
  • 1 pound white American cheese, cut into small cubes Deli-sliced for best melting
  • 1 cup evaporated milk or half-and-half, plus more as needed
  • 1/2 to 1 cup shredded Monterey Jack or Oaxaca cheese Adjust based on taste preference
Flavor and Seasoning
  • 1 tablespoon unsalted butter or a splash of neutral oil
  • 1 small can mild green chiles, drained
  • 1 whole jalapeno, finely minced (seeds removed for mild) Keep a few seeds for extra heat if desired
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • to taste none salt
  • 1 teaspoon cornstarch mixed with 1 tablespoon milk (optional) For extra thickening

Method
 

Preparation
  1. Warm a nonstick saucepan over low heat. Add butter or oil until melted.
  2. Stir in the evaporated milk and start adding the white American cheese, a handful at a time, stirring gently as it melts. Keep heat low. Do not boil.
  3. When mostly smooth, add the Monterey Jack or Oaxaca and stir until fully melted.
  4. Season with garlic powder, onion powder, cumin, and a pinch of salt. Add green chiles and jalapeno.
  5. If you want it thicker, stir in the cornstarch slurry and cook for 30 to 60 seconds, still on low, until the texture is creamy and coats a chip.
  6. If it gets too thick, whisk in a splash of milk to loosen. Keep warm on the lowest heat or transfer to a small slow cooker on warm.

Notes

Tips for this White Cheese Dip: Choose the right cheese for best results. Keep heat low to avoid grainy texture. Adjust thickness by adding milk or cornstarch slurry. Reheat gently to maintain creaminess.