Queso Blanco Dip . . . just the name sounds so authentic and festive and delicious! It translates to “white cheese” (a little bonus information I received while making it thanks to my teenager enrolled in high school Spanish class). It is absolutely fabulous!! It is like a cheese sauce that you’d make for cordon bleu or soup. But you get to eat it straight out of the bowl using chips as a transportation method. It is creamy. Flavorful. And warm. Found this recipe on a great site: Pennies on a Platter. This is a perfect snack or appetizer.
1 T olive oil
¼ c white onion, finely diced
1 jalepeno, seeded and finely diced
12 oz. white American cheese, chopped into small cubes*
4 oz. Monterey Jack cheese, shredded (use block cheese, not pre-shredded)
½ – 1 c cream, half-and-half, or whole milk
1 tomato, seeded and diced
1 T chopped cilantro
Heat oil over medium heat. Saute onion and pepper until softened. Reduce heat to medium/low. Stir in American cheese, Jack cheese and ¼ cup cream. Stir quickly until cheese is melted. Add tomatoes and cilantro. Stir in additional cream until dip reaches desired consistency. (Dip thickens once removed from heat.) Serve immediately with tortilla chips. Can also serve on tacos, burritos, etc. Makes 2 cups. Reheat on low (stove or microwave).
*found sliced in the deli
