The Melty Truth: What Cheeses Make Mexican Dip?

Mexican cheese dip, or queso, is typically made with white American cheese, though other varieties such as Monterey Jack, Oaxaca, or Asadero can be used. The cheese is melted with milk and seasoned with garlic, cumin, and chillies to create a creamy, spicy dip. This versatile dip can be served as an appetiser with tortilla chips or used as a topping for tacos, burrito bowls, and other Mexican dishes.

Mexican Cheese Dip with White American Cheese

Mexican cheese dip is a popular dish that can be made with a variety of cheeses, including white American cheese. Here is a recipe for Mexican Cheese Dip with White American Cheese:

Ingredients:

• 1/2 pound of white American cheese
• 1/4 cup of milk (add more if you want it thinner)
• 1 tablespoon of butter
• 1 4 oz can of green chilies
• 1/4 teaspoon of cumin
• 1/4 teaspoon of garlic salt
• A pinch of cayenne pepper

Instructions:

• Place the cheese, milk, and butter in a saucepan over low heat.
• Heat the mixture until the cheese is melted, stirring frequently.
• Add the green chilies, cumin, garlic salt, and cayenne pepper. Stir until well combined.
• If the dip is too thick, add more milk. If it is too thin, continue heating on low until it reaches the desired consistency.
• Serve immediately with tortilla chips, tortillas, or your favorite Mexican dish.

This Mexican cheese dip with white American cheese is quick and easy to make. It is perfect for game days, Taco Tuesdays, or any time you are craving a delicious, creamy cheese dip. Enjoy!

Mexican Cheese Dip with Monterey Jack

Ingredients

• Butter
• Flour
• Milk
• Onion powder
• Garlic powder
• Monterey Jack cheese
• Optional: jalapenos, cumin, cayenne pepper, green chiles, tomatoes, cilantro, onion, garlic, breadcrumbs, olive oil, cornstarch, red onion, jalapeño, salt, pepper, water, cumin, green chillies, pickled jalapeños, pickled jalapeño juice, chilli powder, nutmeg, red pepper flakes, kosher salt, ground black pepper, tortilla chips

Method

• Melt butter in a saucepan over medium-high heat.
• Whisk flour into melted butter until smooth.
• Slowly pour milk into the flour mixture and bring to a boil.
• Reduce heat to low and stir in onion powder and garlic powder. Simmer for 2 minutes.
• Add Monterey Jack cheese while stirring constantly until melted.
• Optional: add jalapenos, cumin, cayenne pepper, green chiles, tomatoes, cilantro, onion, garlic, breadcrumbs, olive oil, cornstarch, red onion, jalapeño, salt, pepper, water, cumin, green chillies, pickled jalapeños, pickled jalapeño juice, chilli powder, nutmeg, red pepper flakes, kosher salt, ground black pepper.
• Serve with tortilla chips.

Mexican Cheese Dip with Pepper Jack

This Mexican Cheese Dip with Pepper Jack is a take on chile con queso, a delicious cheesy dip with tomatoes and chilies. It's a simple and easy appetizer with great flavor and is perfect for parties or get-togethers.

Ingredients:

• Cheese: This dip uses a combination of shredded pepper jack cheese and Monterey jack cheese. Pepper jack adds a nice bite without being too spicy, while Monterey jack melts well and gives the dip a creamy texture.
• Green Chiles: Canned green chilies add a mild spice and a tangy flavor to the dip.
• Evaporated Milk: Evaporated milk makes the dip rich and creamy. It also helps to prevent the cheese from scorching.
• Rotel: Rotel is a brand of diced tomatoes and green chilies that adds spice and flavor to the dip. You can use different varieties of Rotel to adjust the spice level to your preference.
• Optional Ingredients: You can customize the dip by adding ground sausage, jalapeño peppers, different types of cheese, or spices like cumin and black pepper.

Instructions:

• In a large cast-iron skillet, warm some olive oil over medium-high heat. Add diced onions and cook until they become translucent.
• Add the green chilies to the skillet and sauté for about 2 minutes.
• Pour in the evaporated milk and bring it to a simmer. Reduce the heat to low.
• Add the shredded pepper jack and Monterey jack cheese in batches, stirring consistently until each batch melts before adding more.
• Once all the cheese is melted, stir in the Rotel, salt, black pepper, and cumin to taste.
• Optionally, you can add chopped cilantro for extra flavor.
• Serve the dip warm with tortilla chips, tacos, nachos, or veggies like bell peppers or carrot chips.

Tips:

• Keep a close eye on the heat to prevent the cheese and milk from scorching. It's best to melt the cheese slowly over low heat.
• If you're not using Velveeta cheese, it's recommended to prepare the dip on the stovetop rather than in a slow cooker or Instant Pot for better control over the melting process.
• You can customize the dip by adding optional ingredients like jalapeño peppers, different types of cheese, ground meat, or spices.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, use a stovetop or microwave, ensuring the heat is low to prevent scorching.

Mexican Cheese Dip with Mozzarella

This Mexican cheese dip with mozzarella is a delicious and easy-to-make recipe that will be a hit at your next party! It is perfect for game days, Taco Tuesdays, or any celebration. The combination of mozzarella and white American cheese creates a smooth and creamy texture, while the spices add a bold kick of flavour. This dip is best served warm with tortilla chips, tacos, or your favourite Mexican dish.

Ingredients:

• White American cheese
• Mozzarella cheese
• Milk or half-and-half
• Spices: cumin, chili powder, nutmeg, red pepper flakes, salt, and pepper
• Optional add-ins: green chiles, jalapenos, cilantro, tomatoes, onions

Instructions:

Start by grating the mozzarella and American cheese separately. You want to have them finely grated to ensure smooth melting.

In a medium pan over medium-low heat, add chopped shallots or onions and stir. You don't need any oil for this step.

Pour in the milk or half-and-half, then add a small handful of grated American cheese. Use a whisk to stir until the cheese is smooth before adding more. Keep the heat low to prevent clumping or burning.

Continue adding the American cheese in small batches, whisking continuously. Once it is fully incorporated, start adding the mozzarella in the same way. Mozzarella doesn't melt as smoothly, so adding it in small amounts ensures a creamy texture.

If desired, add some sharp cheddar for extra flavour. You can also include other mix-ins like cilantro, green onions, or jalapenos.

Keep whisking until all the cheese is melted and the dip is thick and creamy.

Serve immediately. If the dip starts to thicken, place it back on low heat and whisk until smooth. You can also reheat it in the microwave in short intervals, stirring in between.

Tips for the Best Mexican Cheese Dip:

• Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting and texture.
• Thin with milk: If the dip thickens as it cools, add a splash of warm milk to restore its creamy consistency.
• Low and slow: Cook at low heat and stir frequently to avoid clumping or burning.
• Don't skip the spices: The green chiles and jalapenos add a nice kick of heat and flavour.
• Use real cheese: Avoid processed cheese like Velveeta. Go for real, high-quality cheese for the best flavour and texture.

Mexican Cheese Dip with Evaporated Milk

Ingredients:

• Evaporated milk
• Cornflour/cornstarch
• Butter
• Garlic
• Onion
• Cheddar cheese
• Tomato
• Canned green chile
• Coriander/cilantro

Method:

• Toss the cheese and cornflour/cornstarch in a bowl.
• Melt butter in a pan over medium heat.
• Add garlic and onion to the pan and cook for 3 minutes.
• Add tomato and cook for 2 minutes.
• Pour in the evaporated milk and add the cheese.
• Stir in the green chiles and spices.
• Add salt to taste and stir in coriander/cilantro.
• Adjust the consistency with milk or water.

Tips:

• Use freshly shredded cheese, not pre-shredded cheese, as it contains anti-clumping powder.
• If you can't find canned green chiles, use fire-roasted capsicum/bell peppers instead.
• To reheat, add a splash of milk or water and heat in the microwave.

Frequently asked questions