Description
This creamy cheesy dip is perfect for parties and gatherings. Made with American cheese, green chiles, and spices, it will become a favorite!
Ingredients
Scale
- 2–1/2 cups (12 ounces) white American cheese
- 1–1/2 teaspoons cornstarch
- 1 tablespoon unsalted butter
- 3/4 cup green onions (whites and light green parts, thinly sliced)
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper
- 1 (4-ounce) can diced green chiles
- 1 (12-ounce) can evaporated milk
- 1/4 cup finely chopped cilantro (optional)
- Tortilla chips (for dipping)
Instructions
- Shred cheese or coarsely chop if already sliced. If you don’t have an exact weight, measure 2-1/2 cups. Toss cheese pieces with cornstarch in a small bowl and set aside.
- Heat stovetop to medium heat. Melt butter in a medium pot. Once melted, add thinly sliced green onions and cook, stirring occasionally, for 3–5 minutes or until soft. Add garlic and stir for 30 seconds.
- Thoroughly drain the green chiles. Add all the green chiles, spices, and salt and pepper (add to your preference; I add 1/2 teaspoon of each) to the pot. Stirring, cook for 1–2 minutes or until very fragrant.
- Give the can of evaporated milk a good shake and pour into the pot. Stir and bring to a simmer, still over medium heat. Do not increase the heat and don’t boil! Once simmering, reduce heat to medium low.
- Add the cheese and cornstarch mixture and stir constantly until cheese is melted. This takes a bit of time. Increasing the heat will result in a grainy dip. Once cheese is fully melted (sauce will still seem a bit thin, but it thickens as it sits!), taste with a tortilla chip so you can gauge saltiness. Adjust any seasonings/salt to preference. Stir in cilantro if using.
- Remove from heat and serve warm with chips. Dip will thicken and harden as it cools (just like any melted cheese-filled recipe).
- To keep it nice and creamy for a longer serving period: Transfer to a small Crock-Pot (ideally 2–4 quarts) and set to “warm.” Serve right out of the slow cooker, stirring occasionally. Alternatively, when it gets too thick, rewarm over low heat in a pot on the stovetop or microwave (covered) in bursts of 10 seconds. If needed, add an extra splash of evaporated milk (while stirring constantly) as you reheat the dip.
Notes
- Note 1: White American cheese can be found at the deli counter.
- Note 2: Make sure to thoroughly drain the diced green chiles.
- Note 3: Evaporated milk is key to achieving the right creaminess in this dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg