Description
A creamy and flavorful Mexican restaurant-style cheese dip, combining melted cheddar and Monterey Jack cheeses with fresh vegetables and aromatic spices. Perfectly smooth and spicy, this dip is ideal for serving warm alongside tortilla chips for a delightful appetizer or snack.
Ingredients
Scale
Cheese and Dairy
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup milk
Vegetables and Herbs
- 1/2 cup diced green chilies
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
Spices and Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Combine cheese and milk: In a saucepan over low heat, add the shredded cheddar cheese, shredded Monterey Jack cheese, and milk. This gentle heat prevents the cheese from scorching and allows gradual melting.
- Melt cheese mixture: Stir frequently until all the cheese has fully melted and the mixture is smooth and creamy with no lumps remaining.
- Add vegetables and spices: Mix in the diced green chilies, diced tomatoes, chopped fresh cilantro, diced red onion, garlic powder, cumin, and season with salt and pepper to taste.
- Heat through: Continue stirring the mixture until all ingredients are well combined and the dip is heated evenly throughout, ensuring flavors meld perfectly.
- Serve warm: Transfer the cheese dip to a serving bowl and enjoy it hot with tortilla chips for dipping.
Notes
- Use low heat to prevent the cheese from curdling or burning.
- For extra creaminess, you can substitute whole milk with half-and-half or add a splash of heavy cream.
- If fresh cilantro is unavailable, feel free to use dried cilantro or parsley as alternatives.
- Adjust the amount of green chilies to control the heat level of your dip.
- Leftovers can be refrigerated in an airtight container and reheated gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
