This Mexican white cheese dip recipe is similar to white cheese sauces served in many delicious Mexican restaurants. It is so delicious and so versatile.
Queso Blanco Translated to “white cheese,” this option is yet another crumbly cheese for Mexican food. It’s softer than Cotija, making it a more subtle option for refried beans, salads, and enchiladas. Queso Blanco is unique in that it melts well without melting completely.
The Best White Mexican Cheese Dip Recipe
Our family loves this easy queso blanco recipe. It has become a tradition to serve it during any football game and on Taco Tuesdays around here. If I don’t serve this Mexican white cheese dip recipe with our tacos I’m going to have some upset children.
How to make Mexican White Cheese Dip
- Place cheese, milk, and butter in a sauce pan. Heat over low heat.
- Heat until melted – stirring frequently to ensure that the cheese doesn’t stick or burn to the bottom of the pan.
- Stir in the green chillies, cumin, garlic salt, and just a pinch of cayenne pepper.
- Add more milk if you want the dip to be thinner or if the dip is too thin, you can continue to heat it on low until the sauce thickens to your prefer.
- Serve immediately with tortilla chips, tortillas, and your favorite Mexican dish.
What is the cheese dip at Mexican restaurants made of?
FAQ
What kind of white cheese do most Mexican restaurants use?
What is the white block of Mexican cheese?
What kind of cheese do Mexican restaurants use in enchiladas?
What cheese do Mexican restaurants use for quesadillas?
What kind of cheese should you use in Mexican restaurants?
For that flavor you find in Mexican restaurants, you should use a soft Mexican melting cheese like queso quesadilla, chihuahua or Oaxaca. According to Cacique, the popular Mexican cheese maker, Queso quesadilla cheese was first made in Northwestern Mexico and what is now Texas. Chihuahua cheese doesn’t come from the milk of a small little dog.
What kind of cheese melts well in Mexican food?
There are several kinds of cheese traditionally used in Mexican and Latin American dishes: Chihuahua: white, mild, and melts well like American cheese. Oaxaca: mild, stringy and made similar to mozzarella, melts okay. Queso Fresco: white, soft and tangy, does not melt well. Cotija: white, crumbly, salty, doesn’t melt well.
What kind of cheese does Mexico make?
Mexico is known for creating several amazing cheeses. The crumbly white cheese that you find on tacos is cotija and has a sharp flavor similar to feta. The creamy white cheese that you find in quesadillas, in cheese dip and in chiles rellenos is often queso quesadilla, Chihuahua cheese or Oaxaca cheese.
What does Mexican cheese taste like?
It’s aged and features a dry and crumbly texture. It’s sharp, salty, and is very similar to Parmesan. It’s a popular Mexican white cheese and goes great on grilled street corn (Elote). You can also add it to salad, soup, or beans. Its namesake is a town in the state of Michoacán.