Description
A creamy, crowd-pleasing Mexican white cheese dip that’s silky, mildly tangy, and perfect for parties or a weeknight snack.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1/4 cup finely diced white onion
- 1 small jalapeño, seeded and minced
- 1 garlic clove, minced
- 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
- 1 1/2 cups whole milk, warmed (or 1 cup milk + 1/2 cup half-and-half)
- 8 oz white American cheese, cubed, or 6 oz Monterey Jack + 2 oz cream cheese, cubed
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro (optional)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Melt butter in a medium heavy-bottomed saucepan over medium-low heat. Add onion and jalapeño and sauté for 2–3 minutes until softened; add garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir to form a paste; cook for 1 minute to remove raw flour taste. If using cornstarch, skip this and whisk cornstarch into the warmed milk.
- Slowly whisk in warmed milk, breaking up the roux. Increase heat slightly and simmer gently until slightly thickened, about 2–3 minutes.
- Reduce heat to low. Add cheese in small handfuls, stirring off-heat if the pan is too hot until each addition melts before adding more.
- Stir in lime juice, cilantro, and season with salt and pepper. Keep warm over the lowest heat or transfer to a small slow cooker on the “warm” setting for serving.
Notes
For extra silkiness, add 2 oz cream cheese or 1 tbsp heavy cream at the end. For gluten-free version, use cornstarch instead of flour.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/3 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 60mg