Mexican Restaurant-Style Cheese Dip
Creamy, slightly spicy, and irresistibly smooth—just like your favorite cantina’s queso! Perfect for parties, nachos, or game day.
INGREDIENTS
-
1 lb white American cheese, shredded or cubed (Land O’Lakes or Boar’s Head work best)
-
½ cup whole milk (adjust for thickness)
-
¼ cup heavy cream (optional, for extra richness)
-
1 (4 oz) can diced green chiles, undrained
-
½ tsp ground cumin
-
¼ tsp garlic powder
-
¼ tsp onion powder
-
1-2 tbsp pickled jalapeño juice (optional, for tangy heat)
Optional Add-Ins:
-
¼ lb spicy ground chorizo (cooked and drained)
-
1 roma tomato, diced
-
Fresh cilantro, chopped
INSTRUCTIONS
1. Melt the Cheese:
-
In a medium saucepan over low heat, combine cheese, milk, and heavy cream.
-
Stir constantly with a wooden spoon until melted and smooth (~5-7 minutes). Don’t let it boil!
2. Add Flavor:
-
Stir in green chiles, cumin, garlic powder, onion powder, and jalapeño juice (if using).
-
For a thinner dip, add 1-2 tbsp more milk.
3. Serve Warm:
-
Transfer to a fondue pot or small slow cooker to keep warm.
-
Garnish with diced tomato, cilantro, or crumbled chorizo.
TIPS
🔥 Spicier Version: Add 1 tsp diced jalapeños or a dash of cayenne.
🧀 No Clumping: Use low heat and grate your own cheese (pre-shredded has anti-caking agents).
🥓 Meaty Twist: Mix in cooked chorizo or ground beef for a heartier dip.
Serve with:
-
Warm tortilla chips
-
Soft pretzels
-
Drizzle over tacos or baked potatoes
Just like the restaurants—but better because it’s yours! 🇲🇽✨
Need a dairy-free hack or make-ahead tips? Ask me! 😊
