Queso Blanco Dip

printed from melskitchencafe.com

*Note: White American cheese can be found at the deli counter in most grocery stores. I could only find it presliced so instead of shredding it as stated in the recipe, I simply cut it into thin strips. 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.

*Makes about 2 cups


1 tablespoon canola or vegetable oil

1/4 cup finely chopped onion

1 jalapeño pepper, seeded and finely chopped

12 oounces white American cheese, shredded or sliced thinly

4 ounces Monterey jack cheese, shredded

1/4-2/3 cup milk

1 tomato, seeded and finely diced

2 tablespoons minced fresh cilantro


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.