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I grew up in California and definitely had my share of awesome Mexican food before moving away to join the Air Force (side note: Columbus, MS was not exactly overflowing with great Mexican options…). I had all kinds of yumminess. One thing I didn’t have? Ever? Queso. That warm, gooey, slightly spicy, white cheese dip perfect for dipping chips or covering food. I don’t know, maybe it existed, maybe I just never thought to order it, maybe I’m the only one on Earth that wasn’t smothering their chips and food in cheese dip. For all I know the rest of California was literally swimming in the stuff…but I definitely was not. No, my first experience with queso—the dip, not cheese in general—didn’t occur until I got to the South. Queso is ubiquitous in this part of the country; I honestly don’t believe I’ve been to a Mexican restaurant and not had queso in the past 13 years! Personally, I prefer a killer salsa to queso any day—lol my parents have a story they love to tell about me eating a bowl of salsa with a spoon when I was like 3—but my family? Oh boy are they queso lovers. A bowl of queso doesn’t stand a chance in the presence of my husband and daughter. For a long time, queso cravings have been the sole reason we’ve spent too much money on sub-par Mexican food rather than cooking at home. My husband would send me a text asking to have Mexican for dinner…I would counter with an offer to make it at home…and he would come back with “but I want queso, I’m craving queso…”
Why You’ll Love This Recipe
This Mexican Restaurant Cheese Dip is incredibly easy to make, with just a handful of ingredients. It’s creamy, cheesy, and has just the right amount of spice to keep you coming back for more. Whether you’re hosting a party, having a movie night, or just satisfying a craving, this dip is a crowd-pleaser every time.
Kitchen Equipment You’ll Need
- Slow cooker or double boiler
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 1 pound white, deli-sliced American cheese
- ⅔ cup of milk or half-and-half
- 3-4 tablespoons of canned, chopped green chiles or jalapenos
- 1 teaspoon cumin
- 1 teaspoon chipotle powder (optional)
Step-by-Step Instructions
If you’re using a slow cooker, turn it on to the lowest setting. Add all the ingredients, and let them heat and stir occasionally until the mixture is thickened.
If you’re using a double boiler, start by heating the milk, chopped chiles, and spices. Gradually add in the American cheese, one to two slices at a time, stirring continuously until it’s fully melted and well-incorporated with the other ingredients.
Tips for Success
- For a smoother texture, make sure to stir the dip frequently as it heats.
- If you want a spicier dip, add more jalapenos or a pinch of cayenne pepper.
- Use high-quality American cheese for the best flavor and consistency.
Additional Tips or Variations
- Try adding cooked and crumbled chorizo for an extra hearty dip.
- Mix in some fresh cilantro for a burst of freshness.
- Serve with a variety of dippers such as tortilla chips, pretzels, or even veggies.
Nutritional Highlights (Per Serving)
This cheese dip is a rich source of calcium and protein, though it is also high in calories and fat, so it’s best enjoyed in moderation!
Frequently Asked Questions (FAQ)
Can I make this dip ahead of time? Yes, you can prepare the dip ahead of time and reheat it gently on the stove or in a slow cooker.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.
Can I freeze this cheese dip? Freezing is not recommended as it can affect the texture of the cheese.
Conclusion
Why not bring a bit of restaurant magic to your home with this delightful Mexican Restaurant Cheese Dip? It’s simple, satisfying, and sure to become a favorite at your gatherings. Give it a try and let me know how it turns out! Feel free to share your experiences and any creative twists you add to the recipe.
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