Servings: 6 servings
Calories: 350kcal
Equipment
- medium saucepan
Ingredients
For the Dip
- 16 ounces Velveeta cheese cut into small cubes
- 8 ounces shredded cheddar cheese
- 1/2 cup milk whole or low-fat
- 2 tablespoons butter
- 1/4 cup diced jalapeños adjust for spice preference
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
Optional Add-Ins
- 1 cup diced tomatoes for freshness
- 1 pound ground beef for a heartier option
- 1/4 cup chopped cilantro for garnish
- 1 tablespoon lime juice for brightness
Instructions
How to Make Mexican Restaurant Cheese Dip
- Begin by cutting the Velveeta cheese into small cubes.
- Place the cubed Velveeta in a medium saucepan over medium heat. Stir occasionally until the cheese is completely melted and smooth, about 5 minutes.
- Pour in the milk and add the butter to the melted cheese. Stir constantly until the butter is fully melted, and the mixture becomes creamy.
- Mix in the diced jalapeños, garlic powder, and onion powder. Stir well, then taste and adjust with salt and pepper.
- Add the shredded cheddar cheese, continuing to stir until it's fully melted and creamy, about 2-3 minutes.
- Pour the cheese dip into a serving bowl. Top with optional garnishes and serve with tortilla chips.
Notes
For an extra kick, add more diced jalapeños according to your spice tolerance. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 10g | Protein: 20g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 300mg | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 600mg | Iron: 1mg
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