Mexican Restaurant Cheese Dip
A creamy, cheesy dip that combines cheddar and cream cheese with zesty green chilies, perfect for dipping tortilla chips or enhancing your favorite dishes.
Ingredients
Cheese Base
- 2 cups shredded cheddar cheese Freshly shredded cheese melts better.
- 1 cup cream cheese Let soften before mixing.
- ½ cup milk Can substitute with almond or coconut milk.
Flavor Enhancers
- ¼ cup diced green chilies Can substitute with jalapeños for more heat.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- to taste Salt
Instructions
Preparation
- Gather and measure out all your ingredients.
Cooking
- In a medium saucepan over medium heat, combine the cream cheese and milk. Stir continuously until the cream cheese melts and the mixture becomes smooth and creamy (3 to 5 minutes).
- Gradually add in the shredded cheddar cheese while stirring thoroughly until melted (about 4–5 minutes).
- Fold in the diced green chilies and stir until well combined (about 2 minutes).
- Sprinkle in the garlic powder, onion powder, and cumin. Stir well and cook for another minute.
- Season with salt to taste. Optionally, add crushed red pepper flakes for extra spice.
- Reduce the heat to low and let the dip sit for a couple of minutes to thicken.
Serving
- Transfer to a serving bowl and serve warm.
- Optional: garnish with diced green onions or fresh cilantro.
- Serve with tortilla chips, veggie sticks, or over nachos.
Notes
Store leftovers in an airtight container in the fridge for 3–5 days or freeze for up to 3 months. Reheat gently and add a splash of milk if too thick.