This creamy White Mexican Cheese dip, also known as queso blanco, is a staple in Mexican cuisine and a crowd-pleaser at any gathering. Forget store-bought jars – this homemade version rivals your favorite Mexican restaurant’s dip and is ready in under 10 minutes with just 5 simple ingredients.
altWhite Mexican Cheese Dip with Tortilla Chips
Why This White Mexican Cheese Dip Recipe is a Must-Try
This white Mexican cheese dip recipe delivers the authentic creamy, spicy flavor you crave. It’s incredibly easy to make, perfect for parties, game days, or a quick weeknight snack. You’ll be amazed by how quickly this 5-ingredient dip comes together, leaving you with more time to enjoy it.
altIngredients for White Mexican Cheese Dip
Ingredients for Creamy White Mexican Cheese Dip
- 1/2 lb white American cheese
- 1/2 lb pepper jack cheese
- 1 (12 oz) can evaporated milk
- 1 (4.5 oz) can diced green chilies (drained) – jalapenos work well too!
- 1 tsp ground cumin
White Mexican Cheese Dip in a Saucepan
Understanding Evaporated Milk
Evaporated milk is a key ingredient in achieving the creamy texture of authentic white Mexican cheese dip. It’s made by removing about 60% of the water from regular milk, resulting in a thicker, slightly caramelized product. This concentrated milk adds richness and body to the dip without the heaviness of cream.
Making the Best White Mexican Cheese Dip
-
Melt the Cheeses: Combine the white American cheese, pepper jack cheese, and evaporated milk in a saucepan over low heat. Stir constantly until the cheese is fully melted and the mixture is smooth. Low and slow is key to prevent burning or a grainy texture.
-
Add Flavor: Drain the green chilies and add them to the melted cheese mixture. Stir in the ground cumin.
-
Serve and Enjoy: Serve your warm white Mexican cheese dip immediately with tortilla chips. Scoop-shaped chips are ideal for holding the maximum amount of dip!
altServing White Mexican Cheese Dip with Tortilla Chips
Using a Double Boiler for White Mexican Cheese Dip
For a gentler heating method and to keep your dip warm for extended periods, consider using a double boiler. This involves placing the cheese and milk mixture in a heatproof bowl set over a pot of simmering water. The indirect heat prevents scorching and maintains a consistent temperature.
altWhite Mexican Cheese Dip
Tips and Troubleshooting for Perfect White Mexican Cheese Dip
- Patience is crucial: Melt the cheese slowly over low heat to avoid a grainy texture.
- Adjust consistency: If your dip is too thick, add more evaporated milk. If it’s too thin, add more cheese.
- Finding white American cheese: Check the deli counter at your local grocery store for sliced white American cheese.
- Storage: Refrigerate leftover dip in an airtight container for up to 3-4 days. Reheat gently in the microwave in 30-second intervals, stirring between each, until warmed through.
This classic white Mexican cheese dip is a guaranteed hit. With its simple preparation and irresistible flavor, it’s sure to become a new favorite appetizer.
