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Queso Blanco Dip

Yield: 8 Servings (Makes about 2 cups)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 tablespoon canola or vegetable oil
  • ¼ cup finely chopped onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 12 ounces white American cheese, shredded or sliced thinly
  • 4 ounces Monterey jack cheese, shredded
  • 1/4-2/3 cup milk
  • 1 medium tomato, seeded and finely diced
  • 2 tablespoons minced fresh cilantro

Instructions 

  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.
  • Reduce the heat to medium-low.
  • Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted.
  • Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency (I added about 1/2 cup total).
  • Transfer to a warmed serving bowl and serve immediately.

Notes

Cheese: white American cheese can be found at the deli counter in most grocery stores. I could only find it pre-sliced so instead of shredding it as stated in the recipe, I simply cut it into thin strips.
Leftovers: also, this dip reheats beautifully on low in the microwave or on the stovetop. Not that there will be any left...but if there is, now you know how to reheat.