Description
This creamy Mexican Cheese Dip is a flavorful, easy-to-make appetizer perfect for parties or snacking. Made with shredded cheddar cheese, evaporated milk, sautéed garlic, onion, and fire-roasted green chiles, it boasts a rich, silky texture with a kick of cumin and fresh cilantro. Ready in just 15 minutes, it can be served warm or at room temperature alongside chips, veggies, or as a topping for your favorite Mexican dishes.
Ingredients
Cheese Mixture
- 2 1/2 cups (tightly packed) cheddar cheese, freshly shredded
- 1 tbsp cornflour / cornstarch
- 1/2 tbsp (10g) unsalted butter
Aromatics and Vegetables
- 1 large garlic clove, finely minced
- 1/4 small white onion, very finely chopped (~1/4 cup)
- 1 small tomato, finely diced (3/4 cup)
Liquids and Flavorings
- 375g / 13 oz evaporated milk (1 can), not low fat
- 113g / 4 oz can chopped green chile, fire roasted
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 2 – 3 tbsp milk (any type, to loosen as needed)
- Salt, to taste
- 1/4 cup coriander / cilantro, finely chopped
Instructions
- Toss Cheese and Cornflour: In a bowl, combine the freshly shredded cheddar cheese and cornflour (cornstarch), tossing them together to ensure the cheese is evenly coated. This step helps prevent the cheese from clumping when melted.
- Melt Butter: Heat the unsalted butter over medium heat in a large saucepan or small pot until fully melted.
- Sauté Aromatics: Add the finely minced garlic and very finely chopped white onion to the melted butter. Cook gently for about 3 minutes, stirring occasionally until the onion becomes translucent but not browned. Then add the diced tomato, including its juices, and cook for an additional 2 minutes until the tomato softens slightly.
- Add Evaporated Milk and Cheese: Pour in the evaporated milk and add the coated cheese to the saucepan. Stir gently to combine.
- Add Chiles and Spices: Stir in the fire-roasted chopped green chiles along with onion powder, garlic powder, and cumin to infuse flavor throughout the sauce.
- Melt Cheese and Create Sauce: Continue stirring the mixture over medium heat until the cheese completely melts and the dip becomes a silky, smooth sauce.
- Season and Add Cilantro: Taste the dip and add salt as needed, depending on the natural saltiness of the cheese used. Then stir in the finely chopped fresh coriander (cilantro) for a fresh herbal touch.
- Adjust Consistency: If the dip is too thick, stir in 2-3 tablespoons of milk or water gradually to reach your desired consistency. Remember, the dip thickens as it cools, so adjust accordingly.
- Serve: Remove the dip from heat. Serve it warm or at room temperature; it will remain soft and scoopable even when cooled.
- Store and Reheat: Store leftover dip in the refrigerator where it will firm up to a spreadable consistency. Reheat gently in the microwave, stirring in a little milk if needed to loosen. The dip can be frozen for up to 3 months or kept refrigerated for up to 5 days.
Notes
- Note 1: Use freshly shredded cheddar cheese instead of pre-shredded to avoid added anti-caking agents which may affect melting.
- Note 2: Using the tomato’s juices adds extra moisture and flavor to the dip, helping with the smooth texture.
- Note 3: Fire-roasted chopped green chiles add a smoky heat; substitute with mild green chiles if preferred.
- The dip thickens as it cools, so adding milk or water to adjust texture before serving is recommended.
- For best results, do not use low-fat evaporated milk as it may affect creaminess and mouthfeel.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican