This hot Mexican cheese dip recipe is perfect for Cinco de Mayo or any time you want a little spicy cheesy deliciousness!
Hot Mexican Cheese dip is delectable any time of year, but since today is Cinco de Mayo, it is practically a requirement that you make and eat this today. It takes all of 20 minutes, and that includes the amount of time it is going to take you to tear open a bag of your favorite tortilla chips. So grab the sangria, head into the kitchen and let’s prepare ourselves properly for a spicy and delicious Cinco de Mayo!
One of the things I love about this particular hot Mexican cheese dip is that it is completely customizable, spiciness-wise. The hot sauce goes in at the very end, so you can add as much or as little as you like. I am a spiciness wimp, so I add just a couple of shakes. But be as liberal with your hot sauce shaking as you like…I do recommend tasting as you go, just to make sure you get the right amount.
I know, tasting the cheesy, melty dip is a chore, but somebody’s gotta do it.
Before you get to the hot sauce part, you will have sauteed onion and tomatoes and green chiles together, and then added a combo of cheddar and cream cheese that will turn the whole thing into a delectable creamy pot of scrumptious. Swirl in that hot sauce and break out the chips.
If you think this dip is going to sit around for a while and you have a fondue pot or a chafing dish, that will keep it nice and hot. In our house I just spoon it into a bowl and set it out. Then I turn around and wonder where all the hot Mexican cheese dip that I just made went.
Yup, that good.
So do Cinco de Mayo up! And you might want to do it again on Seis de Mayo. And Seite de Mayo. We can keep this going all summer!
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Hot Mexican Cheese Dip
Prep Time: 15 minutes- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
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Pin RecipeDescription
This hot Mexican cheese dip recipe is perfect for Cinco de Mayo or any time you want a little spicy cheesy deliciousness!
Ingredients
- 1 stick butter
- 1 onion, peeled and chopped
- 1/4 cup flour
- 1 4 ounce can of green chiles, drained
- 1 28 ounce can chopped tomatoes, drained
- 4 ounces of cream cheese, torn into pieces
- 4 cups of sharp shredded cheddar cheese (see note)
- Tabasco or other hot sauce
- Tortilla chips for dipping!
Instructions
- Melt the butter in a saucepan over medium heat. Add onion and cook until tender, about 5 minutes.
- Add flour and stir until onions are coated. Add chiles and tomatoes and stir.
- Add cream cheese and stir until melted. Add cheddar and stir until cheddar is melted and everything is creamy. Simmer for about 5 minutes, stirring frequently.
- Stir in hot sauce a few shakes at a time, tasting after each addition until it is as spicy as you like.
- Spoon into a bowl or a fondue or chafing dish and serve with chips.
Notes
We like Cabot cheese for this recipe, but if you want to be assured of maximum meltiness you can also sub in Velveeta!
In a pinch, Velveeta and a can of Rotel tomato/green chiles,microwave, awesome.
But of course! When the cheese dip craving hits, we do what we gotta do!
This dip is amazing, Kate! We are big fans of hot cheesy dips and I love the extra kick of spice you added in the end! This bowl would be gone in no time at our house :)
I have to admit, there are times when I actually serve this for dinner. Sometimes you just have to! :)
I mean, you had me at hot cheese. The Mexican flavor infusion is just an added bonus!
Hot cheese – you and me, me and you. :)
Oh, this stuff is totally my crack. Stick me in front of a vat of this and come back in a couple of hours! It looks completely irresistible.
Me TOO. Extremely hard to share when it comes to this one!
I love hot cheese dip! I made this today exactly as written, with one exception, I didn’t put tomatoes in. It turned out VERY greasy/oily. It was not smooth and “dippy,” What did I do wrong? It tasted good, once I drained the oil. I’m not a novice cook, 60 years old and have cooked since I was little.
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Hi Patty and I’m so glad you asked me! Usually when this happens, it’s because the particular cheese you are using separates as it melts, which can happen with some kinds of cheddar (and you did just right draining the oil). The one “cheese” that never separates and will work great in this recipe is good old Velveeta, but you don’t get the pure cheddar taste there. I’ve found that Cabot cheddar works pretty wonderfully in recipes like this. One way or the other, I’m glad it tasted good, and I appreciate the feedback – I’m going to add that note about Velveeta to the recipe notes.
I bet this would be pretty darn good on top of a baked potato. Add some crumbled tortilla chips and a healthy dollop of sour cream and call it dinner!
I bet you are right!! (as usual!!) :)
Kate, it wouldn’t let me reply to your reply, so posting new comment and upped the stars. First, thank you so much for replying so quickly! ? Second, I will try the Cabot cheddar cheese. Third, I wonder how a mixture of Velveeta and cheddar would do for creaminess? Also, I forgot to mention earlier that I did not use the canned chiles. I used two New Mexico hot Hatch chiles, roasted, cleaned, and chopped. I’m not from NM but I love those chiles! I buy a case every August from Fresh Market in my town, and I roast them, then bag them up for the freezer. I have chiles all year! ?
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Hi Patty! You can always reach me directly at [email protected] :) I think a mixture of cheddar and Velveeta would be amazing – the best of both worlds! My mom and sister are in New Mexico right this minute and I know they are bringing home some of the local goodies so I’m going to tell them about your roast and freeze method – that sounds amazing!!! :)