Ok, I’ve had this blog post written and setting around in my draft folder for a couple of years now. I thought I would finally share it just in time for your Super Bowl food menu preparation.
During a recent bridal luncheon, everyone brought the bride two recipes to help start her own cookbook. I loved the idea and decided to randomly share recipes with everyone on here.
At my house we love cheese dip, and I’m not talking about Rotel and Velveeta. We have a special family recipe for yellow cheese dip. Maybe I’ll share it in a future post. Meanwhile, today’s post is about a new recipe my wife found. Queso Blanco Dip, aka white cheese dip! There is nothing like some good white cheese dip. I thought I would take a moment share it with all of you. Feel free to print this out, added it to you cookbook, and share this with friends and family.
1 tbsp. canola or vegetable oil
1/4 cup onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
12 oz white American cheese, shredded
4 oz Monterey jack cheese, shredded
1/4 – 2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeno 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 milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.