Mexican dip

Easy homemade Mexican dip recipes — because one dip is never enough. 💛

Full Recipes👇

1. Restaurant Style White Cheese Dip

Ingredients:

1 pound white deli-sliced American cheese

1 tbsp cornstarch

1/2 tbsp unsalted butter

1 large garlic clove, minced

1/4 cup white onion, very finely chopped 

1 can evaporated milk 

1 small tomato, finely diced

1/4 tsp each garlic powder, cumin

4 oz can chopped green chile, fire roasted

Salt to taste

Directions:

Place cheese and cornstarch in a bowl, toss to coat.

Melt butter over medium heat in a large saucepan or small pot.

Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.

Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.

Add evaporated milk and cheese. Stir, then add chiles and Spices.Stir until cheese melts and it becomes a silky sauce.

Add salt to taste - amount required depends on saltiness of cheese used.

Stir in milk more milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.

Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.

Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

2. Cheddar Mexican Cheese Dip

Ingredients:

2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

2 cups sharp cheddar cheese, shredded

1/4 tsp garlic powder

1/4 tsp onion powder

Pinch of cumin or chili powder (optional)

Salt, to taste

Optional: diced jalapeños, Rotel, or chopped green chiles

Instructions:

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a paste.

Slowly whisk in milk until smooth. Cook 2–3 minutes, stirring constantly, until slightly thickened.

Lower heat and stir in cheddar gradually until melted and creamy.

Add garlic powder, onion powder, cumin/chili powder (if using), and salt to taste. Stir in optional jalapeños or chiles.

Best served immediately—keep warm for smooth texture.

3. Red Salsa

Ingredients:

6 Roma tomatoes

1/2 medium white onion, cut into two wedges

1 jalapeno or serrano pepper, stemmed

2 garlic cloves

2 tablespoons fresh lime juice

1 tablespoon avocado oil

3/4 teaspoon sea salt

1/4 cup fresh cilantro

Instructions:

Heat a skillet to medium heat. Add the whole tomatoes, onion wedges, garlic and jalapeno and cook until the tomatoes and jalapeno are browned and blistered and the onion is charred and soft. Rotate the vegetables as they brown on each side, removing them from the pan as they are ready. The entire process should take 15 to 20 minutes.

Place in a blender and add the charred tomatoes, onion, jalapeno, garlic, lime juice, avocado oil, and salt. Blend until smooth. Add the cilantro and pulse until combined. Season to taste.

4. Salsa Verde (Mexican Green Salsa)

Ingredients:

1 pound tomatillos

2-3 serrano peppers (or use jalapeno peppers for a milder salsa verde)

3 garlic cloves chopped

1 small white onion chopped 

1/2 cup chopped fresh cilantro

Salt to taste 

1 tablespoon lime juice 

Instructions:

Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.

Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.

Heat oven to 425 degrees F. Roast the tomatillos and serrano peppers for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken and puff.

Remove and transfer to a food processor or blender. You can peel the serranos if you wish.

Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips.