Oh yes 😍 Mexican Restaurant Cheese Dip — that melty, creamy, slightly spicy queso you can’t stop dipping chips into. Here’s a recipe that gets you very close to the classic restaurant version.
🧀 Mexican Restaurant-Style Cheese Dip
Ingredients (serves 4–6)
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
1 cup whole milk
-
8 oz Velveeta or processed cheese, cubed
-
4 oz shredded cheddar or Monterey Jack (optional for extra flavor)
-
1 can (4 oz) diced green chilies
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp cumin (optional)
-
Salt to taste
-
Fresh cilantro or diced tomatoes for garnish (optional)
Instructions
-
Make a roux: Melt butter in a saucepan over medium heat. Stir in flour and cook 1–2 minutes until lightly golden.
-
Add milk: Slowly whisk in milk until smooth and slightly thickened.
-
Melt cheese: Reduce heat to low and add Velveeta and shredded cheese. Stir constantly until fully melted.
-
Flavor: Stir in diced green chilies, garlic powder, onion powder, cumin, and a pinch of salt. Taste and adjust seasoning.
-
Serve warm: Pour into a small serving bowl and top with cilantro or diced tomatoes if desired. Serve immediately with tortilla chips.
🔥 Pro Tips
-
Velveeta + cheddar combo = creamy + flavor boost
-
Keep on low heat or in a small slow cooker to stay melty
-
Add pickled jalapeños or a dash of hot sauce for more heat
-
For a smoother dip, blend after melting
If you want, I can also give a quick 5-minute microwave version that tastes just as good as the restaurant dip — perfect for parties or last-minute cravings