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Belizean Cheese Dip with Homemade Tortilla Chips

You may be able to find Happy Cow cheese in a Latino grocery store; if not, substitute processed white American cheese.
Servings 4


  • 8 ounces processed white cheese such as Happy Cow, cut into 1-inch cubes
  • 1 12- ounce can evaporated milk
  • 8 ounces salsa casera or other salsa
  • 2 or 3 slices pickled jalapeño optional
  • 1 pound corn tortillas
  • Vegetable oil for frying
  • 2 tablespoons lime juice optional
  • Kosher salt to taste


  • CHEESE DIP: Combine cheese, evaporated milk, salsa, and jalapeños (if using) in a food processor and pulse until well blended. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 3 days before serving.
  • TORTILLA CHIPS: Spread out tortillas in a single layer on 2 baking sheets. Set aside at room temperature overnight.
  • Fill a large skillet with ¼ inch of vegetable oil and warm over medium-high heat.
  • Quarter tortillas. Working in batches, fry in a single layer for 30 seconds, then flip tortillas. Fry until oil stops bubbling around tortillas and they look dry, about 1 minute.
  • Remove chips from oil and drain on paper towels. Once cool, sprinkle with lime juice (if using) and salt. Serve immediately, with chilled cheese dip.