The Creamiest White Cheese Dip

This recipe was sent in 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

Ingredients:

• 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

Directions:

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.

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 ?

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