Prep 5 mins
Cook 10 mins
This recipe is the result of many trials...and many more errors in an effort to re-create the white cheese dip that is served in Mexican restaurants. This recipe ended up being a little bit different, but I like it even more. Great as a dip with chips and even better as a cheese sauce for your favorite Mexican dishes, I hope you'll like it, too! * Note: please use a 12 (oz) package of your favorite processed pepper-jack cheese singles (or white American singles if you don't want the spice) This cheese is important because it melts beautifully. I recommend having an additional package of cheese on hand. This dip is meant to be thinner in consistency, but adding more cheese will make it thicker (similarly, adding more milk will make it thinner) This way you can make the dip as thin or thick as you like.
- 340.19 g package Velveeta pepper jack cheese, white American singles can be substituted if desired
- 118.29 ml milk
- 29.58 ml sour cream
- 4.92 ml ground cumin
- In a small pot, heat milk and sour cream over medium-low heat, stirring until sour cream is fully incorporated.
- Begin adding cheese to pot, one slice at a time, until cheese is completely melted. ( I recommend tearing each slice into smaller pieces when adding to the pot).
- Sprinkle ground cumin into pot and stir to combine.
- Pour mixture into a bowl or small crock-pot, serve and enjoy!