Mexican White Cheese Dip
A creamy and flavorful dip perfect for chips and veggies, bringing a fiesta to your table.
Ingredients
Cheese Mixture
- 2 cups shredded white cheese (like Monterey Jack or queso blanco) High-quality cheese for best melting.
- 1 cup milk Adjust for desired thickness.
Base Ingredients
- 1 tablespoon butter For starting the roux.
- 1 tablespoon all-purpose flour To create roux.
- 1/2 teaspoon garlic powder For flavor.
- 1/2 teaspoon onion powder For flavor.
- 1/4 teaspoon cayenne pepper Adjust to taste.
- 1/4 teaspoon cumin For flavor.
- 1 small jalapeño, finely chopped Optional for heat.
- to taste Salt For seasoning.
Garnish
- to taste Fresh cilantro Optional for garnish.
Instructions
Preparation
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour to create a roux and cook for about two minutes, constantly stirring.
- Gradually add the milk to the roux, whisking to avoid lumps.
- Allow the mixture to simmer until it thickens, about 4-5 minutes.
- Reduce the heat to low and gradually add the shredded cheese, stirring until fully melted and creamy.
- Mix in garlic powder, onion powder, cayenne pepper, and cumin, continuing to stir.
- If adding jalapeño, incorporate it for extra kick.
- Season with salt to taste and keep the dip warm over low heat until ready to serve.
Serving
- Pour the warm dip into a large bowl.
- Arrange tortilla chips around the bowl for easy access.
- Garnish with fresh cilantro on top for added flavor and color.
Notes
To keep the dip creamy, adjust the milk quantity. For variation, try adding diced tomatoes, beans, or meats. Store leftovers in an airtight container for up to 4 days.