The Creamiest White Cheese Dip

by Mike Taylor

My white cheese dip is so close to what they serve in the restaurants, it will amaze you.

Mind you, I am an old country cook that rarely ever uses measuring devices.
I have played around using a lot of mixtures and ingredients till I finally got it so close to what they serve in restaurants, even I was amazed.

I have had many people comment to me that it is better than what they get in most Mexican restaurants.

You can still vary the recipe to your own personal taste.

I have found the best cheese to us is white American. My personal liking is Land of Lakes White American, easily found in all Kroger deli's at about $4.49 - $4.99 a pound.

The green chillies can be found in the isle where you find your boxed taco meals. They usually come in small cans, 4 oz. each, and I have found WalMart has some 6 oz. cans.

Here's my smooth and creamy White Cheese Dip Recipe


  • 1 lb. Land of Lakes White American Cheese

  • juice from 2 cans of Green Chillies

  • 1 - 1 1/2 tablespoons of sour cream

  • 1/3 cup of milk

Place all ingredients into a small microwaveable bowl about 1 quart in size.

If you do stove top, I would recommend a double boiler, cheese burns easily.

Take the cheese and chop or tear it up into small pieces. The smaller they are the easier and faster they melt.

Stir the ingredients to get it all mixed well. I'm not that good with microwave cooking, so I heat for 30 seconds on high, stir and repeat heating for 30 seconds, and I just keep doing this till the cheese has completely melted and the sauce is smooth.

You will have to test this on a chip to see if you like the thickness. I always have to add more milk to thin it out some.

I use about a quarter cup at a time, till I reach the consistency I like. I have found that Land Of Lakes White American is one of, if not the best cheese to use. It has wonderful cheese flavor and will not curdle if you add some salsa to it.

Most other cheeses I have used break down into little bead curd from the acid in the tomatoes. Land of Lakes stays smooth and creamy.

Comments for The Creamiest White Cheese Dip

Average Rating starstarstarstarstar

Click here to add your own comments

Wonderful And Easy
by: Tonya

I pay for dip like this at our local Mexican restaurant...never again....Thank you for this recipe...

What to do with the dang chilies?
by: Anonymous

The question is posted but no answer is given. I too would like to know what are we supposed to do with the chilies. This recipe is not clear.

From Rockin Robin
I'm not sure if the author of this recipe is going to answer so I will give it my best shot.

There are two options here. The first one is to just use the juice as the recipe states. If you do this, you can always chop up the green chiles and make migas with them.

Or you could use them to make salsa.

The other option is to add the chiles to the white cheese dip. You have a couple of options here: just chop them up and add them, which will give you a chunkier white cheese dip or put them in a blender or food processor to puree which will result in a smoother consistency.

I think that adding the chiles will add some very good flavor. Don't be afraid to experiment.

Hope this helps.

Green chile juice
by: Anonymous

Do you just use the juice from 2 cans of green chiles and leave the green chiles out? Or do you save them for something else ?

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Best White Cheese Dip.


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