Mexico Chiquito Cheese Dip Recipe
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.
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.