Queso Blanco Dip

Queso Blanco Dip is a appetizer recipe built around canola or vegetable oil, finely chopped onion and jalapeño pepper. Plan on 8 Servings (Makes about 2 cups) and about 15 minutes.

• Yield 8 Servings (Makes about 2 cups)
• Ready in 15 minutes
• Prep 5 minutes
• Cook 10 minutes

Ingredients

• 1 tablespoon canola or vegetable oil
• 1/4 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

1. 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.
2. Reduce the heat to medium-low.
3. Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted.
4. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency (I added about 1/2 cup total).
5. Transfer to a warmed serving bowl and serve immediately.

Give it a minute off the heat, then serve it while it is still hot.