MEXICAN RESTAURANT CHEESE DIP
This creamy and cheesy Mexican dip is a restaurant-style favourite! Velvety smooth and packed with bold flavours, it’s perfect for serving with chips, tacos, or as a side to your favourite Mexican dishes.
Ingredients
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 small can 4 oz diced green chilies, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 1 tablespoon chopped fresh cilantro optional
- Salt and pepper to taste
Instructions
Make the Roux:
- In a medium saucepan, melt butter over medium heat. Add flour and cook for 1-2 minutes until bubbly and slightly golden.
Add Milk:
- Slowly whisk in the milk and bring the mixture to a simmer. Stir constantly until it thickens.
Melt the Cheese:
- Reduce heat to low and add both the cheddar and Monterey Jack cheese. Stir until smooth and creamy.
Season the Dip:
- Add diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Stir to combine.
Serve:
- Pour the cheese dip into a serving bowl, sprinkle with chopped cilantro (if using), and serve warm with tortilla chips, nachos, or your favourite Mexican dishes.
Notes
- For a spicier dip, add chopped jalapeños or hot sauce.
- This dip can also be made ahead and kept warm in a slow cooker or over low heat.
- For extra flavour, try adding cooked ground beef or chorizo.