The Mexico Chiquito Cheese Dip Recipe is a famous restaurant-style dip from Arkansas. It is creamy, cheesy and slightly spicy with a hint of sweetness.
This dip pairs perfectly with tortilla chips, nachos or even over tacos. With this recipe, you can make the same iconic dip at home and enjoy its bold flavor anytime.
What is Mexico Chiquito Cheese Dip Recipe?
Mexico Chiquito cheese dip is a famous Arkansas-style cheese dip served at the Mexico Chiquito restaurants.
It is creamy, tangy and a little spicy, making it different from regular queso. The recipe uses Velveeta cheese, tomato sauce, vinegar and spices to create a unique balance of cheesy richness and zesty flavor.
Many people love it with tortilla chips, nachos or as a topping for tacos and enchiladas. This homemade version lets you enjoy the iconic dip anytime.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Servings: 6
- Calories: ~180 per serving
- Course: Appetizer / Dip
- Cuisine: Mexican-American
Equipment List
- Saucepan
- Wooden spoon or whisk
- Mixing bowl
- Measuring cups and spoons
- Blender (optional for smoothness)
Ingredients List
- 1 pound Velveeta cheese, cubed
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- 1/4 cup white vinegar
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon sugar
- Salt to taste
Step by Step Instructions
Step 1:
In a small bowl, mix cornstarch with water until smooth.
Step 2:
Pour tomato sauce, vinegar and cornstarch mixture into a saucepan.
Step 3:
Add chili powder, cumin, garlic powder, onion powder, paprika, cayenne, sugar and salt.
Step 4:
Cook over medium heat, stirring often, until sauce thickens slightly.
Step 5:
Add cubed Velveeta cheese to the saucepan.
Step 6:
Stir until the cheese melts and the dip becomes smooth.
Step 7:
If you want a silkier dip, blend with a blender before serving.
Step 8:
Serve warm with tortilla chips, nachos or as a taco topping.
Recipe Tips
- Use Velveeta for the best creamy texture.
- Adjust cayenne pepper for more or less heat.
- Blend the dip for restaurant-style smoothness.
- Add a splash of milk if dip gets too thick.
- Store leftovers in the fridge and reheat slowly on low heat.
Nutrition information
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Fat | 12 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 550 mg |
Serving Ideas for Mexico Chiquito Cheese Dip Recipe
- Classic Style: Serve with tortilla chips as an appetizer.
- Tex-Mex Twist: Pour over tacos, enchiladas or burritos.
- Party Style: Use as a dip with pretzels, veggies or nachos.
Storage and Reheating Tips
Storage:
- Keep leftovers in an airtight container in the fridge.
- It stays good for 3–4 days.
Do Not Freeze:
- Freezing can change the texture and make it grainy.
Reheating:
- Warm slowly over low heat on the stove.
- Stir often to keep it smooth.
- Add a little milk or water if it gets too thick.
Make Ahead:
- You can prepare the dip in advance and refrigerate.
- Reheat gently before serving for best texture.
Conclusion
This Mexico Chiquito cheese dip recipe brings a creamy, tangy and slightly spicy flavor to your table.
It’s easy to prepare and works perfectly as an appetizer, snack or topping. Make it at home and enjoy the same bold taste loved at the restaurant.
FAQs About Mexico Chiquito Cheese Dip Recipe
Q1: What makes Mexico Chiquito cheese dip different?
It is creamy, tangy and slightly spicy, unlike regular queso.
Q2: Can I use another cheese instead of Velveeta?
You can, but Velveeta gives the best creamy texture.
Q3: How spicy is this dip?
It is mildly spicy. Adjust cayenne to make it hotter.
Q4: Can I make it ahead of time?
Yes, make it and store in fridge. Reheat slowly on low.
Q5: What can I serve with this dip?
Serve with tortilla chips, nachos, tacos or veggies.
Mexico Chiquito Cheese Dip Recipe
Ingredients
- 1 pound Velveeta cheese cubed
- 1 can 15 oz tomato sauce
- 1/2 cup water
- 1/4 cup white vinegar
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper adjust to taste
- 1 teaspoon sugar
- Salt to taste
Instructions
Step 1:
- In a small bowl, mix cornstarch with water until smooth.
Step 2:
- Pour tomato sauce, vinegar and cornstarch mixture into a saucepan.
Step 3:
- Add chili powder, cumin, garlic powder, onion powder, paprika, cayenne, sugar and salt.
Step 4:
- Cook over medium heat, stirring often, until sauce thickens slightly.
Step 5:
- Add cubed Velveeta cheese to the saucepan.
Step 6:
- Stir until the cheese melts and the dip becomes smooth.
Step 7:
- If you want a silkier dip, blend with a blender before serving.
Step 8:
- Serve warm with tortilla chips, nachos, or as a taco topping.
Notes
- Use Velveeta for the best creamy texture.
- Adjust cayenne pepper for more or less heat.
- Blend the dip for restaurant-style smoothness.
- Add a splash of milk if dip gets too thick.
- Store leftovers in the fridge and reheat slowly on low heat.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
