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Mexican Cheese Dip
Creamy cheese dip perfect for dipping or on nachos.
Course
Appetizer
Cuisine
American, Mexican
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
people
Calories
169
kcal
Author
Kathy Berget
Ingredients
1
4 oz can
chopped green chilies
3
whole
chipotle peppers in adobo sauce
finely chopped
¼
cup
flour
1 ¾
cups
milk
8
oz
cream cheese
cut into 1 inch pieces
4
oz
pepper jack cheese
shredded
4
oz
cheddar cheese
shredded
US Customary
-
Metric
Instructions
In a sauce pan combine chilies, chipotles and flour. Heat over low heat for 2-3 minutes.
Slowly whisk in milk. Increase heat to medium. Heat until mixture begins to thicken. Stir often to avoid scorching.
Slowly stir in cream cheese.
Stir in pepper jack and cheddar cheeses.
Continue stirring until cheese is completely melted.
Notes
Can be kept warm on low setting of a slow cooker.
Nutrition
Calories:
169
kcal
|
Carbohydrates:
4
g
|
Protein:
7
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
42
mg
|
Sodium:
188
mg
|
Potassium:
89
mg
|
Sugar:
2
g
|
Vitamin A:
490
IU
|
Calcium:
197
mg
|
Iron:
0.3
mg