Prep 5 mins
Cook 10 mins
This is what you actually get at a lot of mexican restaurants! Really good!!
- 1 lb land o' lakes white American cheese, in the deli at Walmart
- 2 (4 ounce) cans diced green chilies, undrained
- 1⁄2-1 cup heavy cream, depending on thickness of dip you like
- Simmer all on the stove in a saucepan until smooth.
Love this! Exactly what is served at a popular mexican restaurant here in my area. Great over spanish/mexican rice also.
Just a note to those who couldn't locate the Land o' Lakes brand of white american--any white american cheese sold at your deli counter will work. Same place you buy fresh sliced lunch meat. American cheese melts better than cheddars and jacks which can get oily, stringy and grainy. You can make it using cheddars but then you really need to stand by and stir often and keep and eye on it. Cheddars are also stronger in flavor which will change the end result of this dip's taste.
Great recipe. Super easy. I added 1/4 pound chorizo and some jalapenos to mine to give it a kick!
This dip was the best!!! I tweaked it a little to make it spicy for our taste and added about 1/4 to 1/2 a cup of juice from regular jarred jalapenos (not pickled) and mixed that into the dip Wowza thanks for this recipe. Oh PS I froze leftovers in a freezer bag after being heated and it held up perfectly maybe even better the 2nd time around!