Randy Chandler
Mexican white cheese dip is a popular dish in Mexican restaurants. It is made with white American cheese, milk, green chillies and water. The cheese is melted with the milk and water in a saucepan over a low heat to create a smooth, creamy dip. It is often served with tortilla chips or drizzled over Mexican-style dishes.
| Characteristics | Values |
|---|---|
| Cheese | White American cheese, jack, cheddar |
| Milk | Evaporated milk, half and half, whipping cream, water |
| Other ingredients | Green chiles |
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$2.38
What You'll Learn
White American cheese
To make a white cheese dip, you will need four ingredients: White American cheese, milk (or half-and-half/whipping cream for a thicker, creamier dip), green chiles, and up to half a cup of water to adjust the consistency.
The process of making the dip is simple and quick. Start by adding the cheese and milk to a saucepan over low heat. Stir continuously until the cheese has melted and the mixture is smooth. You can then add the green chiles for an extra kick of flavour. If you prefer a thinner consistency, add water a little at a time until you reach your desired consistency.
This white cheese dip is perfect for dipping tortilla chips or drizzling over your favourite Mexican-style dishes. It's a popular choice in Mexican restaurants and is often requested by customers. With just a few ingredients and a simple preparation method, you can easily recreate this delicious dip at home.
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Milk
The milk used in this recipe is thicker than regular whole milk but not as thick as heavy cream. This is because it has been cooked to remove or evaporate over half of its water content.
To make the dip, add the cheese and milk to a saucepan over low heat. Stir until the cheese has melted and the mixture is smooth.
You can also add green chillies to the mixture to give it an extra kick.
Overall, milk is an important ingredient in white Mexican cheese dip as it helps to create a smooth, creamy texture and can be adjusted to achieve the desired consistency.
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Green chillies
In the US, Hatch chiles are considered premium green chillies. They are grown in the small town of Hatch, New Mexico, and are celebrated annually at the Hatch Valley Chile Festival, which attracts up to 30,000 visitors. These chillies are also known as chile verde del norte in Mexican territory, where they are found only in the northern areas.
When handling green chillies, it is important to be aware that they can cause a burning sensation on the skin due to the presence of capsaicin. This can be alleviated by rubbing vegetable or olive oil on the hands to remove the chilli oil.
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Jack cheese
Monterey Jack is often mixed with other cheeses, such as Colby, to make Colby-Jack, or with yellow cheddar to make cheddar-Jack. Pepper Jack is a version of the cheese flavoured with chilli peppers and herbs. Dry Jack is a harder version of the cheese with a longer ageing time.
Some people believe that Jack cheese was invented by an Italian immigrant to Northern California who was trying to replicate Parmesan Reggiano. This version of the cheese is known as Dry Jack.
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Cheddar cheese
Once the curds have reached the right consistency, they are placed in a mould and pressed to form a solid block of cheese. This block is then aged or ripened for several months to develop its characteristic flavour and texture. During this ageing process, the cheese is regularly turned and brushed to prevent mould growth and promote even ripening.
The length of ageing can vary depending on the desired style of cheddar, with mild cheddars being aged for around 2-3 months, while sharper, more pungent varieties may be aged for up to a year or more. The ageing process also affects the texture of the cheese, with younger cheddars being softer and more moist, while older cheddars become firmer and more crumbly.
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Frequently asked questions
White Mexican cheese dip is made with white American cheese, milk, green chiles, and evaporated milk.
White American cheese is used in white Mexican cheese dip.
You can substitute milk with half and half, whipping cream, or evaporated milk.
Green chiles from a can will give the dip an extra kick.
You can also use jack and cheddar cheeses.
