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Restaurant Style Mexican Cheese Dip

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This is the best and most authentic restaurant-style Mexican cheese dip you will ever taste.

white cheese in blue bowl with tortilla chips wide shot

This Restaurant Style Mexican Cheese Dip is my favorite cheese dip in the whole world. If you go out to a Mexican restaurant and you order the cheese dip, you will fall in love. Now you can make it at home! It only uses 3 simple ingredients and is much cheaper and lower in carbs to make at home than it is to order at the restaurant.

Once you see how easy it is to make this cheese dip, you will want to make it again and again and again. It goes great with my Chipotle Chicken Nachos, or with my Pork tacos. You can even use it to top enchiladas and more.

This post was originally published on October 18, 2010, and republished today June 7, 2019.

How to Make Restaurant Style Mexican Cheese Dip

This cheese dip is the best you will taste. It's just like your favorite Mexican restaurant.

This cheese dip is crazy delicious and super easy to make. I love to serve it in the cute little salsa bowls that you can find at most  Mexican restaurants. In fact, I purchased a set of 3 on Amazon for only $3!

We started making this a long time ago — in fact, it was when we had our first experience at a Mexican restaurant. I just started venturing out in the world of making homemade foods. My daughter and I hit the stores up looking for the ingredients to try and create our favorite cheese dip at home.

I have to say we succeeded. It turned out even better than we expected it to.

long shot of cheese dip in blue bowl with tortilla chips

You can double or triple this recipe to make enough for your next get together. I have never tasted anything like this cheese dip. I will be honest, I like it even better than I do the actual Mexican restaurant cheese!

Looking for other tasty Mexican inspired recipes? Check these out

I love serving this over roasted chicken or steak and making it a thorough main dish meal.

Want to know where I get ALL my meat from? I order it online from Perdue Farms! They now have meat subscription boxes full of chicken, beef, pork, bacon and more. Check them out and get your box started today.

Yield: 2 cups

Mexican Cheese Dip

white cheese in blue bowl with tortilla chips wide shot

This is THE only cheese dip you will ever want or need. It tastes just like your local Mexican restaurant cheese dip.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1/2 pound White American Cheese
  • 2 tablespoons of diced green chiles, chopped super fine
  • 1/2 tsp garlic powder
  • 3/4 cup to 1 cup milk
  • salt and pepper to taste

Instructions

  1. Cube the cheese and place in a saucepan with green chiles, garlic powder and milk.
  2. Heat on medium heat for 10-12 minutes until the cheese has melted.
  3. Once it is all melted together, if the cheese is still too thick, you can add more milk to thin it out to your desired consistency
  4. Season with salt and pepper to taste and enjoy

Nutrition Information:

Yield:

8

Serving Size:

1/4 cup

Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 400mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Have you ever made your own dips before? What are your favorite options to add in?

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Cindy

Friday 2nd of April 2021

Hi, my friends own a Mexican restaurant, husband makes the cheese dip. They use butter instead of milk. Would that work with your cheese?

Jennifer Sikora

Monday 5th of April 2021

No. The cheese I use has to have a good amount of liquid to stay melty. I think it definitely needs the milk.

Angelica

Wednesday 10th of February 2021

Mine didn’t work like the cheese melted but looks sticky and it’s like the milk and cheese didn’t mix

Jennifer Sikora

Friday 19th of February 2021

Are you sure you used the right cheese and the right kind of milk? Sometimes people try to change one of the ingredients and then it does not come together properly. You have to use what I suggested in the recipe.

Bobbi

Saturday 9th of January 2021

I had some of this cheese dip when I was in Tennessee at a Mexican restaurant. It was very good and not spicy at all. I do not like real spicy foods. Anything I usually eat like with tacos or salsa has to me mild. Medium is even hotter than I like it. What would you recommend as far as the amount of chilis? I imagine that dip has some in it.

Jennifer Sikora

Sunday 10th of January 2021

If you do not like it spicy, you can totally leave the chilis out completely. I just like that kick of heat in the end. I have made it with and without and it is fine either way.

Jill

Sunday 13th of December 2020

Replace some of the milk (1/4 cup) with pickled jalapeño juice and add 1/2 tsp cumin - life changing

Lou

Monday 7th of September 2020

Is this recipe crockpot friendly? Also, can I make a day ahead and reheat.

Jennifer Sikora

Friday 18th of September 2020

I have never made it in a crockpot but I am sure you can.

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