Mexican Restaurant Cheese Dip. The white cheese sauces served in many Mexican restaurants are comparable to this dip. To taste, add your preferred chili pepper or crushed cayenne pepper to modify the heat level. It’s kid-friendly, quick, and tasty as is! It’s great as a tortilla chip dip or a sauce for a variety of Mexican foods.
🛒 Ingredients
- 2 cups white American cheese, shredded or cubed
- ½ cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ cup canned diced green chilies, drained
- ¼ cup finely diced onion
- 1 small jalapeño, finely minced (seeds removed for mild)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt (adjust to taste)
- 2–3 tablespoons pickled jalapeño juice (optional, for tang & thinning)
👩🍳 Instructions
- Make the Slurry: In a small bowl, mix the cornstarch with the water until fully smooth. Set aside.
- Melt the Base: In a medium saucepan over low heat, add the milk and butter. Heat gently until the butter melts and the milk is warm (do not boil).
- Add the Cheese Slowly: Stir in the white American cheese a little at a time, whisking constantly until fully melted and smooth after each addition.
- Thicken the Queso: Whisk in the cornstarch slurry and continue stirring for 1–2 minutes until the dip thickens to a creamy, pourable consistency.
- Season the Dip: Add the diced green chilies, onion, jalapeño, garlic powder, cumin, and salt. Stir well.
- Adjust Texture & Flavor: Add jalapeño juice a tablespoon at a time to thin and brighten the flavor, if desired.
- Serve Hot: Transfer to a serving bowl and enjoy immediately with tortilla chips, fries, or veggies.