Mexican Cheese Dip
Four appetizer portions of warm white American cheese sauce with finely chopped green chiles.
Ingredients
Cheese Dip Ingredients
- 1/2 pound white American cheese deli-style, such as Land O Lakes; cubed
- 2 tablespoons green chiles drained and finely chopped
- 1/4 teaspoon garlic powder optional
- 3/4 - 1 cup whole milk start with 3/4 cup, reserve up to 1/4 cup
- Salt to taste
- Pepper to taste
Instructions
Melt and Serve
- Combine cubed white American cheese, finely chopped green chiles, optional garlic powder, and 3/4 cup whole milk in a heavy saucepan.
- Cook over low to medium-low heat for 10–12 minutes, stirring frequently, until completely melted and smooth without a hard boil.
- Add up to the remaining 1/4 cup milk, 1 tablespoon at a time, for a pourable consistency. Taste, season with salt and pepper if needed, and serve warm in 4 appetizer portions.
Notes
- Refrigerate promptly in a shallow covered container at 40°F or below; use within 3 days.
- Reheat to 165°F, stirring and adding a little milk as needed.