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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 or coarsely chop the white American cheese and toss it with cornstarch in a small bowl; set aside.
- Melt butter in a medium pot over medium heat, then add the sliced green onions, cooking for 3–5 minutes until soft. Stir in the minced garlic and cook for an additional 30 seconds.
- Drain the canned green chiles thoroughly before adding them to the pot along with the spices, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Shake the can of evaporated milk and pour it into the pot, stirring to combine. Bring the mixture to a simmer without boiling, then reduce the heat to medium-low.
- Gradually add in the cheese and cornstarch mixture, stirring constantly until the cheese is melted and the sauce thickens slightly. Adjust seasoning as needed and add cilantro if desired.
- To keep the dip warm and creamy, transfer it to a small Crock-Pot set on 'warm,' or reheat gently on the stovetop or in the microwave if it thickens too much.
Notes
For the best texture, do not increase the heat when melting the cheese to avoid a grainy dip.
If the dip hardens as it cools, rewarm it gently with a bit of evaporated milk to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dips
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg