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Mexican Cheese Dip

Mexican Cheese Dip Recipe

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 2 cups shredded Monterey Jack cheese
  • 1 (10 oz) can diced tomatoes with green chiles, undrained
  • 1/2 cup evaporated milk
  • 1 tsp ground cumin
  • 1/2 tsp salt, plus more to taste

Method
 

  1. Set a medium saucepan over medium heat. Add cream cheese, evaporated milk, and the entire can of undrained tomatoes with green chiles. Stir until cream cheese melts and the mixture is smooth with small tomato bits, about 4 minutes.
  2. Reduce heat to low. Add shredded Monterey Jack and cumin. Stir until cheese melts completely and the dip is glossy and smooth, about 2 minutes.
  3. Remove from heat. Taste and stir in 1/2 tsp salt if needed. Spoon into a warm bowl and serve right away with tortilla chips.

Notes

Make sure the cream cheese is softened before you start; cold cream cheese takes longer to melt and can leave lumps. Start with less salt and taste at the end, since canned tomatoes vary in sodium.