Total Time
Prep 5 mins
Cook 10 mins

This is what you actually get at a lot of mexican restaurants! Really good!!

Ingredients Nutrition


  1. Simmer all on the stove in a saucepan until smooth.
Most Helpful

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.

dmac085 September 12, 2010

Great recipe. Super easy. I added 1/4 pound chorizo and some jalapenos to mine to give it a kick!


Susan D in Indianapolis, IN November 20, 2010

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!

NewWifey November 23, 2009