Mexican cuisine is well-known for its vibrant flavors and irresistible comfort dishes. Among these delights, the Mexican Restaurant Cheese Dip stands out as a crowd favorite. It’s a recipe I’ve made countless times for family gatherings and potlucks, always to rave reviews. The creamy, cheesy goodness, combined with the subtle heat of chiles and the earthy tones of cumin, creates a perfect balance. Whether it’s game night or a casual get-together, this cheese dip is always the star of the show, vanishing almost as quickly as it’s served!


  • 1 pound white, deli-sliced American cheese
  • ⅔ cup of milk or half-and-half
  • 3-4 tablespoons of canned, chopped green chiles or jalapenos
  • 1 teaspoon cumin
  • 1 teaspoon chipotle powder (optional)

How to Make It

  • Slow Cooker Method: Turn the slow cooker to the lowest setting. Add all ingredients to the cooker, stirring occasionally, until the cheese is fully melted and the dip has thickened.
  • Double Boiler Method: Heat the milk, chopped chiles, and spices in the double boiler. Gradually add in the American cheese, 1-2 slices at a time, stirring continuously until fully melted and combined.

Serving Suggestions

Serve warm with tortilla chips, fresh vegetables, or as a topping for nachos. It’s also a great addition to enchiladas or burritos for an extra cheesy touch.


Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or stovetop, adding a little milk if necessary to regain the creamy texture.


Q: Can I use a different type of cheese?
A: American cheese melts well and is recommended, but you can experiment with cheddar or Monterey Jack for a different flavor.

Q: Is this dip spicy?
A: The heat level is moderate. Adjust the amount of chiles and chipotle powder to suit your taste.

Q: Can I make this dip in advance?
A: Yes, you can prepare it a day in advance and reheat it when needed.

Q: What can I do if the dip is too thick?
A: Simply stir in a little more milk or half-and-half until the desired consistency is reached.

Q: Can this cheese dip be frozen?
A: Freezing is not recommended as it can affect the texture upon thawing.