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
