This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes."

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Name: Mexican White Cheese Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 pound White American Cheese Sliced, Cubed, or Shredded; 1/2 cup Milk (adjust as needed); 1 Tablespoon Butter or Margarine; 2 (4 oz) cans chopped green chiles; 2 teaspoons cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; cayenne pepper to taste

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INGREDIENTS

1 pound White American Cheese ; Sliced, Cubed, or Shredded
1/2 cup Milk ; (adjust as needed)
1 Tablespoon Butter or Margarine
2 (4 oz) cans chopped green chiles
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper ; to taste

INSTRUCTIONS

This recipe is also great to transfer to a crockpot once all the cheese has melted. Several people have recommended to use 1 pound of Land O'Lakes White American cheese but I couldn't find it at my local grocer. Instead, I chose to get Boar's Head cheese deli sliced which made the melting very easy. If you do buy it in a block, shred, slice, or cube it (whatever you choose) to make the melting much easier/quicker. I also substituted one can of Rotel Tomatoes with green chiles instead of the 2 cans of chopped green chiles for a little different flavor. For me, the cumin, garlic, and onion powder really helped give this dip a good flavor like the Mexican restaurants I'm used to.

NOTES

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Mexican White Cheese Dip

1 pound White American Cheese Sliced, Cubed, or Shredded
1/2 cup Milk (adjust as needed)
1 Tablespoon Butter or Margarine
2 (4 oz) cans chopped green chiles
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
 cayenne pepper to taste

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.
This recipe is also great to transfer to a crockpot once all the cheese has melted. Several people have recommended to use 1 pound of Land O'Lakes White American cheese but I couldn't find it at my local grocer. Instead, I chose to get Boar's Head cheese deli sliced which made the melting very easy. If you do buy it in a block, shred, slice, or cube it (whatever you choose) to make the melting much easier/quicker. I also substituted one can of Rotel Tomatoes with green chiles instead of the 2 cans of chopped green chiles for a little different flavor. For me, the cumin, garlic, and onion powder really helped give this dip a good flavor like the Mexican restaurants I'm used to.

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 8 Servings

Calories: 236
Calories from Fat: 176 (75%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 0.6g
Cholesterol 58.3mg		18 %
Sodium 385.5mg		13 %
Potassium 127.8mg		3 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.2g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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