Appetizers

Cheese Dip

Name: Cheese Dip
Brand: Chilo's Taqueria
Price: 6.99 USD
Availability: InStock

$6.99

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Classic warm cheese dip.

Where this dish comes from

Queso Blanco Dip is the Tex-Mex answer to Queso Fundido — smoother, more dippable, built for chips rather than tortillas. The name refers to white American cheese melted with roasted green chiles and milk into a smooth, pourable consistency that stays fluid long enough to make it through a basket of chips. It is not fancy and it is not trying to be. The dish became the standard in Tex-Mex restaurants across Texas in the 1970s and 80s and spread from there. Every restaurant has its version. The non-negotiables are: it must be smooth, it must be hot, and it must have enough chile flavor that the cheese is doing something more than being melted cheese.

Make it at Home

Cheese Dip, the way we make it

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For the Queso Blanco

Ingredients

450g (1 lb) white American cheese (from the deli counter, not pre-shredded), cubed
1/2 cup whole milk, plus more as needed
1 can (4oz) diced roasted green chiles (Hatch or Anaheim), drained
1/2 tsp cumin
Salt to taste
Salsa roja for garnish
Tortilla chips for serving

Instructions

1
Combine cubed white American cheese and milk in a heavy saucepan over medium-low heat.
2
Stir constantly as it melts — do not rush with high heat or it will seize.
3
Once smooth, add drained green chiles and cumin. Stir to combine.
4
Adjust consistency with additional milk — it should be pourable but not thin. Season with salt.
5
Transfer to a warm bowl. Drizzle salsa roja across the top. Serve immediately with chips.
6
Tip: White American cheese is non-negotiable. Cheddar breaks and turns grainy. The deli counter has it.

Chilo's Taqueria · Fayetteville, GA

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