This Mexico Chiquito cheese dip is delicious when enjoyed warm with tortilla chips, pita chips or simply cucumber bites. I love how cheesy it tastes and you can make it smooth or chunky. Ready in less than 15 minutes, this cheese dip will be great for a party with friends!

yellow cheese dip in the bowl with chips

Try this easy cheese dip recipe for your next party or just for a delicious snack between the meals. Double or triple the batch for big companies of friends and enjoy with tortilla chips, cucumbers, carrots or sliced bell peppers!

Ingredients

Ingredients for this easy Mexico Chiquito cheese dip are very inexpensive and available to purchase almost at every store. I am sure you already have some of these in your pantry or fridge.

preparing flour with butter , ketchup and slices in the heavy bottom pot

Butter. Regular store bought unsalted butter will work great. You can definitely use salted butter but make sure to reduce the amount of salt added to the dip.
Flour is used to thicken the butter. This mixture is also called Roux. You need to cook butter and flour together and it will create a beautiful thickening sauce.
Ketchup. A pantry staple at almost any house.
Milk. Its better to use a full fat milk for this Mexico cheese dip. If all you have is a non fat milk that is also ok.
Spices. Oh, spices add so much flavor and aroma to the dip, don't skip on those! I added paprika, chili, pepper, cayenne, garlic and salt.
Cheese. American cheese or Velveeta will work best in this recipe. It melts great and has a nice cheesy flavor. And not expensive either! If you like you can also add some Monterey Jack cheese or cheddar. Do not get already shredded cheese though, get the one in a block and shred it yourself.

cheese sauce in the white pot with whisk

How to make Mexico Chiquito cheese dip

Start with heating butter in the small heavy bottom pot. If you don't have a heavy bottom pot use regular. Once the butter is heated, add flour and stir it together until fully combined. Do not stop stirring or it may burn. Keep the stove on medium-low heat.

Once the roux is ready, add all the spices and milk and stir. The last step is to add cheese. Stir until all the cheese is melted. If the dip is getting too thick add some milk.

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Serve warm. This dip will get pretty thick when cold.

mexican chiquito cheese dip in the bowl with chips

Frequently asked questions

What cheese is needed for this dip?

This recipe calls for processed cheeses like American cheese or Velveeta. Its ok to use more traditional cheese like Monterey Jack, Cheddar or Pepper jack if you want too. The flavor of the dip is just not going to be the same.

How to store Mexico Chiquito Cheese Dip?

You can store leftovers in the air tight container in the fridge for up to 6 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge and heat in the microwave for couple minutes, stirring.

Can i make it in slow cooker?

Yes you can. First combine ingredients for roux and let it cook, stirring for about 1 hour. Than add other ingredients and cook on low for another 2 hours. Its best to add roux separately though, so you skip on crock pot stirring step.

Recipe notes and tips

For a chunky texture you can add chopped roasted poblano peppers, crushed tomatoes or chopped jalapeno.
Do not let the sauce burn, stir constantly.
Try and adjust seasoning to your liking. Do not add cayenne if you don't like to have a spice kick in your dip.
This dip is great with tortilla chips. Also try with sliced bell peppers and cucumbers.
Store leftovers in the fridge for up to 6 days. Reheat in the microwave. It will be thick, just stir every 30 seconds and add more milk if needed.

Mexico Chiquito Cheese Dip

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This Mexican Chiquito cheese dip is delicious when enjoyed warm with tortilla chips, pita chips or simply cucumber bites. I love how cheesy it tastes and you can make it smooth or chunky. Ready in less than 15 minutes, this cheese dip will be great for a party with friends!

Ingredients

½ stick butter
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 tablespoon ketchup
dash of salt
2 cups milk
½ lb American cheese or Velveeta
2 tablespoon flour
1 teaspoon dark chili powder

Instructions

Melt butter in a small heavy bottom pot over medium low heat. Add flour and stir until fully combined.
Add all the spices and keep stirring. Add milk and cheese. Stir until it reaches desired consistency. If its too thick add more milk.

Notes

For a chunky texture you can add chopped roasted poblano peppers, crushed tomatoes or chopped jalapeno.
Do not let the sauce burn, stir constantly.
Please try and adjust seasoning to your liking.
This dip is great with tortilla chips.
Store leftovers in the fridge for up to 6 days. Reheat in the microwave. It will be thick, just stir every 30 seconds and add more milk if needed.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 1092mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 16g