Mexican Cheese Dip

Try this and see how many ooh's and aahh's you get.

Looking for that ultimate Mexican cheese dip that you can't stop eating? This appetizer, often called queso fundido, queso blanco or even cheese fondue ranks up there with some of the best and it's easy too.

This mexican cheese dip calls for only 4 ingredients: cheese, onion, garlic, and green chiles. Sounds simple right?

But we are not going to throw those 4 ingredients in a dish, heat it and call it a day.

We are going to spend 40 to 60 minutes caramelizing the onion to bring out some fantastic flavor. Believe me, this is worth the wait.

If you are willing to do that, then keep reading.

The Secret To The Flavor

Caramelizing the onion is where it's at. What this does is it brings out the sweetness in the onions so what you end up with is this wonderfully mellow, rich, sweet, deep flavor.

You will never see onions the same way again. And when you add the garlic, watch out. You will be hooked as I am.

Not only are these caramelized onions and garlic good in this recipe, you can add them to just about anything you make. So don't be afraid to whip up a big batch.

If I said 5 onions worth, would that scare you? Not to worry, the onions will cook down to about 1/3 of what you started with and you will be wishing you had more.

Here are some examples of what you can add caramelized onion to:

  • spaghetti sauce
  • a sandwich
  • a hamburger
  • a salad
  • pizza
  • add to rice in a side dish
  • accompany any meat or fish
  • a hotdog
  • sauces and dips
  • on a slice of french bread
  • any casserole
  • the possibilities are endless

Caramelized onions and garlic make everything taste great.

The Cheese To Use

American cheese is known for it's easy melting ability and that's what I use for this recipe. But not just any ol American cheese.

I use Land of Lake's white American cheese. And don't use yellow American cheese. We want the white look here. Let me warn you, Land o Lake's will run you between $9 and $10 a pound. Remember, we're going for the ooh's and aah's.

If you want, you can substitute some other cheese like Monterey Jack, pepper Jack or even Chihuahua cheese which you can find in a Mexican grocery store.

I made this delicious Mexican cheese dip for a bunko party and my guests loved it. I served it with a sliced sourdough baguette, sliced carrots and crackers.

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Mexican Cheese Dip


  • 1 lb. of Land o Lake's white American cheese
  • 1 large or two medium yellow onions, minced
  • 2 to 3 tsp. olive oil
  • 1 tsp. butter
  • 4 cloves garlic, minced
  • 1 - 4 once green chiles, chopped

Directions for the Mexican cheese dip:

Caramelize your onions first. Heat a large frying pan over medium high heat and add the olive oil and butter.

Add the onion and stir occasionally during the first 10 minutes or so. Turn the heat to medium low and cook for 40 to 60 minutes stirring occasionally.

The onion will brown gradually as that sweet mellow flavor develops. Lower the heat to low if you find they are browning too quickly.

Pre heat oven to 325 degrees F.

During the last 5 minutes of caramelizing, add the minced garlic and stir until well blended into the onion. Savor that wonderful aroma.

Remove from heat when done.

Notice how much of the onion has cooked down.

Drain the chopped green chiles.

Layer the cheese, onion/garlic mixture, and chiles in an oven-proof dish and bake for 20 minutes or until the cheese is hot and melted.

Stir the cheese mixture a bit and serve this delicious Mexican cheese dip immediately.

You're gonna love it. Try it for your next party, whether it's the Superbowl, Christmas, Thanksgiving, or any excuse to invite friends over.

It will be a hit for sure.

If you have left overs, which I doubt, you can cover and save the dip in the refrigerator and reheat the next day. 

Looking for more delicious Mexican appetizer's? 

Return from Mexican Cheese Dip to More Mexican Recipes 

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California