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, 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 to taste
- 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 cheese. Toss with cornstarch in a small bowl and set aside.
- Heat a medium pot over medium heat and melt the butter. Add the sliced green onions and cook for 3–5 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds.
- Drain the green chiles and add them to the pot along with the spices, salt, and pepper. Stir and cook for 1–2 minutes until fragrant.
- Pour in the evaporated milk and bring to a simmer, keeping on medium heat without boiling.
- Reduce heat to medium-low and add the cheese mixture. Stir constantly until the cheese melts; do not increase the heat.
- Taste the dip with a tortilla chip and adjust seasonings if necessary. Stir in cilantro if using.
- Serve warm with tortilla chips. To keep warm, transfer to a small Crock-Pot on the 'warm' setting.
Notes
The dip thickens as it cools; reheat with milk if it gets too thick.
For creamy consistency, avoid high heat while melting the cheese.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.