Mexican White Dip Recipes

August 1, 2007

Recently I went on quite a mission to find a recipe for the infamous white sauce served at many Mexican restaurants. This is not a gravy or a cream, or even a cheese sauce, but rather a side-by-side served with tortilla chips before the big meal.




Per the recipe: Combine and mix dry ingredients together with milk and mayonnaise, then add remaining ingredients. Chill and serve. Yield approximately 1 3/4 quarts of white sauce.

Per my thoughts: If you cannot find crumbled bleu cheese, buy the brick, then run it through a cheese grater. It is easier to place all the liquid or wet ingredients into a blender, then add the olives, relish and bleu cheese, pulsing the blender instead of allowing it to cream the mixture too much. Otherwise the olives will liquify and cause your sauce to be runny. But if that is your preference, well. . .


Serve chilled with thin restaurant style chips or chips of your choice. Or better yet, stop by an actual Mexican restaurant for a bag of their chips from the carry-out menu.

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Bronze Post Medal for All Time! 219 Posts
May 19, 2011

How do you make white cheese sauce for dip like at the Mexican restaurants?

By Onesummer


May 20, 20110 found this helpful

Below are two recipes for two Chile con Queso. It appears that there are two different schools on Chile con Queso where one has tomatoes and one does not so I listed both so that you can play with both recipes and find what you like best.


Chile con Queso
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Chile con Queso
1 c Asadero cheese
4 oz Jalapenos, chopped OR 4 oz Poblanos (mild chile), deveined & julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt

Heat all ingredients over low heat, stirring constantly, until the cheese is melted.

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May 20, 20110 found this helpful

At our local Mexican Place, the people told me what they serve is melted "goat cheese." I don't know anything about goat cheese but what they serve is white, creamy smooth, and delicious?

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May 25, 20110 found this helpful

A friend of mine that owns a Mexican restaraunt said they use white american cheese slices, diced jalapenos and milk. Microwave the cheese and add milk till it is smooth and creamy, then add the diced up jalapenos.


I make it at home quite often, and it is delicious.

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