Why You’ll Love This Recipe
This Mexican White Cheese Dip is everything you want in a dip: creamy, cheesy, and packed with delicious flavors. The roasted peppers and garlic provide a savory base, while the cumin and coriander add a subtle warmth and depth. The blend of Monterey Jack and white cheddar cheeses creates a smooth and melty texture that’s perfect for dipping. Whether you serve it as a snack, appetizer, or side dish, it’s sure to be a crowd-pleaser!
Ingredients
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded white cheddar cheese
- ¼ serrano pepper, finely minced
- ¼ poblano pepper, finely minced
- ¼ rehydrated dried chipotle pepper or ¼ canned chipotle pepper in adobo sauce, finely minced
- 2 garlic cloves, minced
- ¼ yellow onion, finely diced
- 1 cup heavy cream
- 1 tbsp cornstarch + 2 tbsp cold water slurry
- ¼ cup diced tomatoes (fresh or canned)
- ¼ cup cultured cream or sour cream
- Pinch of cumin
- Pinch of coriander
- Salt, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Shred 1 cup of Monterey Jack cheese and 1 cup of white cheddar cheese. Mince ¼ serrano pepper, ¼ poblano pepper, and ¼ chipotle pepper (rehydrated or canned). Dice ¼ yellow onion and mince 2 garlic cloves.
- Heat 1 tbsp of oil in a medium saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Stir in the minced peppers and cook for an additional 2-3 minutes.
- Add the garlic, cumin, and coriander, cooking for another 30 seconds to release the flavors.
- In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of cold water to create a slurry.
- Lower the heat and pour in 1 cup of heavy cream, then stir in the cornstarch slurry. Gradually add the shredded cheeses, stirring until the cheese melts completely and the mixture is smooth.
- Stir in ¼ cup of diced tomatoes and ¼ cup of cultured cream (or sour cream). Taste and season with salt as needed.
- Serve the dip warm with tortilla chips, veggies, or tortillas.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- More Heat: For extra spice, increase the amount of serrano or chipotle peppers.
- Smoky Flavor: Add a bit more chipotle pepper or use smoked paprika for a deeper smoky taste.
- Cheese Options: Feel free to swap the Monterey Jack for another meltable cheese, like gouda or queso blanco, depending on your taste preferences.
Storage/Reheating
- Storage: Store any leftover cheese dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, gently warm the dip on the stove over low heat, stirring frequently. If the dip thickens too much, you can add a splash of milk or cream to reach the desired consistency.
FAQs
1. Can I use low-fat cream or milk instead of heavy cream?
Heavy cream is best for a rich and creamy texture, but you can substitute with a lower-fat option. Keep in mind that the dip may not be as rich or thick.
2. What can I use instead of sour cream?
You can use Greek yogurt or crème fraîche in place of sour cream for a tangy and creamy alternative.
3. Can I freeze this dip?
While cheese dips can be frozen, they might change in texture once reheated. If you decide to freeze it, store it in an airtight container and reheat gently.
4. Can I add more vegetables to this dip?
Yes, you can add sautéed bell peppers, spinach, or even corn for added texture and flavor.
5. How do I make this dip spicier?
To increase the heat, add more serrano, poblano, or chipotle peppers, or even a few dashes of hot sauce to the dip.
6. Can I make this dip ahead of time?
Yes, you can prepare this dip a few hours ahead of time and store it in the fridge. Reheat it gently before serving.
7. Is this dip gluten-free?
Yes, all of the ingredients in this dip are naturally gluten-free, making it a great option for those with gluten sensitivities.
8. Can I make this dip without the peppers?
Yes, you can skip the peppers for a milder cheese dip, or replace them with a small amount of diced jalapeños for some heat.
9. Can I use store-bought cheese for this dip?
While fresh cheese gives the best melt and flavor, pre-shredded cheese can be used if you’re in a pinch. Just be sure to check that it doesn’t contain any added anti-caking agents.
10. How can I make this dip vegan?
To make this dip vegan, swap the heavy cream for a plant-based alternative, and use vegan cheese. You can also substitute sour cream with a plant-based version.
Conclusion
This Mexican White Cheese Dip is the perfect combination of creamy, cheesy, and spicy. With the blend of Monterey Jack and white cheddar, along with the roasted peppers and spices, it’s a flavorful dip that pairs wonderfully with tortilla chips, veggies, or tortillas. Whether you’re enjoying a casual snack or entertaining guests, this dip will surely impress. Easy to make and customizable to your preferences, it’s bound to become a go-to favorite!
Mexican White Cheese Dip
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Mexican White Cheese Dip is a creamy, cheesy dip made with Monterey Jack and white cheddar cheeses, roasted peppers, garlic, and spices. Perfect for dipping tortilla chips, veggies, or tortillas, this dip is bold, flavorful, and easy to make.
Ingredients
1 cup shredded Monterey Jack cheese
1 cup shredded white cheddar cheese
¼ serrano pepper, finely minced
¼ poblano pepper, finely minced
¼ rehydrated dried chipotle pepper or ¼ canned chipotle pepper in adobo sauce, finely minced
2 garlic cloves, minced
¼ yellow onion, finely diced
1 cup heavy cream
1 tbsp cornstarch + 2 tbsp cold water slurry
¼ cup diced tomatoes (fresh or canned)
¼ cup cultured cream or sour cream
Pinch of cumin
Pinch of coriander
Salt, to taste
Instructions
- Shred 1 cup of Monterey Jack cheese and 1 cup of white cheddar cheese. Mince ¼ serrano pepper, ¼ poblano pepper, and ¼ chipotle pepper (rehydrated or canned). Dice ¼ yellow onion and mince 2 garlic cloves.
- Heat 1 tbsp of oil in a medium saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Stir in the minced peppers and cook for an additional 2-3 minutes.
- Add the garlic, cumin, and coriander, cooking for another 30 seconds to release the flavors.
- In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of cold water to create a slurry.
- Lower the heat and pour in 1 cup of heavy cream, then stir in the cornstarch slurry. Gradually add the shredded cheeses, stirring until the cheese melts completely and the mixture is smooth.
- Stir in ¼ cup of diced tomatoes and ¼ cup of cultured cream (or sour cream). Taste and season with salt as needed.
- Serve the dip warm with tortilla chips, veggies, or tortillas.
Notes
For extra heat, increase the amount of serrano or chipotle peppers.
If you prefer a smokier flavor, add more chipotle pepper or use smoked paprika.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove over low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg
