Mexican White Cheese Dip/Sauce

Mexican White Cheese Dip/Sauce

73 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  leahnwells

“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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Adjust Servings

Original recipe yields 8 servings



  1. 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.

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Reviews (73)

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I think the people that are giving this a low rating are simply using the wrong type of cheese. You HAVE TO use white american cheese (not white cheddar or monterey jack). You can get Land O' Lakes sliced white american cheese in the deli and it is the only type that will melt correctly. Other than that, I use a can of jalapenos and some of the jalapeno juice and omit that butter. This is the recipe they use in Mexican restaurants...I know because I asked my favorite Mexican place and they told me the same thing. It. Is. Awesome.



I made the dip exactly as written & this dip is not edible. I gave it 3 stars because I worked on it this week & the recipe is fixable. I am a garlic lover & all my life I have said "you can never have too much garlic for me". Well I can't say that anymore. 2 tsp of garlic powder is equivalent to 16 cloves of garlic! in 1LB of cheese?!? >> On to the fix... 1st let me address the best cheese to use... "Land o Lakes Extra Melt American Cheese". This comes from the Land o Lakes Foodservice (a.k.a. restaurant) line which is sold in large quantity & not readily available at the grocery store. I found it at a local Mexican Supermarket but I had to buy a 5LB package for $18. That's a lot of cheese! Also key is to heat the milk & butter in your pan (no dbl broiler req'd) on low heat until hot. Then grate the cheese & add a little bit at a time to the hot milk stirring & letting it melt slowly. Do not be temped to turn the eye above the low setting even for a sec :o) >> Ok now on to the ingredient amounts that I used: 16oz Land o Lakes Extra Melt American Cheese; 1-1&1/2 cup milk depending on your thickness preference (if you want to use half & half you will need to use more); 1 TBSP butter; 1/4-1/2 cup diced jalapeno peppers with juice from a jar (adjust for your heat preference); 2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried cilantro. Use those ingredients in those quantities & you will have a 5 star rated taste-tested crowd pleaser!



I used exactly what the recipe called for - white america cheese. In fact, I could only find it in individually wrapped slices and the end result was fantastic. I will say that during the stirring and adding more milk I probably used double of what the recipe called for and added some more spices to account for that. I'm making it again this weekend and plan to be a little heavier handed with the spices to begin with since I know I'll be adding more milk than it originally called for. Either way, this is a SUPER easy and SUPER tasty white cheese dip recipe. Thanks for sharing!!

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Amount Per Serving (8 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 1207 mg
  • 48%

Based on a 2,000 calorie diet



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White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese


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