Last updated July 3, 2019
No one’s tailgate cheese dip can compare to this quick, creamy recipe. It’s just like the white Mexican queso dip that you find at the restaurants.
As soon as I walk into a Mexican restaurant and hear the festive music, I can’t wait for them to bring me a big basket of chips and salsa. The second I order my margarita, I also request a bowl of Mexican queso cheese dip.
It’s so smooth and creamy with a kiss of heat.
My version is made with hatch chiles, which are grown in New Mexico. If you can, get your hands on fresh hatch chiles that you can roast.
Grill them until charred, place them in a baggie. Then, peel off the skin and remove the seeds. If you can’t get fresh chiles, just buy the canned stuff. It works great, too.
Another special ingredient for this recipe is the crema Mexicana. It’s like sour cream but more liquidy. You can usually find it in the cheese section at your grocer. If you can’t find it, you can mix 1 3/4 cups sour cream with 1/4 cup cream or milk.
Lastly, look for quesadilla cheese. It melts super well and is mild. If you can’t find it though, don’t worry. I have another substitution that will work – Monterey jack cheese.
I enjoy making this outdoors on the grill, and it’s especially great at a tailgate party, but you can make this on the stovetop in a pot, too.
This dip is really addicting. You’ll probably need another set of ingredients on standby to make another batch.
Mexican Queso Dip
- 1/4 cup roasted hatch chiles (canned is fine)
- 2 cups crema Mexicana
- 1 cup milk
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups shredded quesadilla cheese
- Heat a cast iron skillet on a grill over medium heat. Heat up the chiles, crema, milk and seasonings.
- Add the cheese. Whisk until melted. Serve with chips.