I found this recipe on Pintrest and just had to try it. Who doesn’t love yummy warm cheese dip? It seems simple enough, but I was worried it was going to seize up and get that gross chunky oily nastiness that happens sometimes with cheese. Two words, White American. You know, like Kraft singles, it melts down smooth. You’ll have to go to the deli section to get the white american cheese, it is a bit expensive but well worth the end results. I was also worried about the tomato and cilantro, because they are not so great in my opinion. We didn’t even buy cilantro and the tomato didn’t seem to bother me. Next time I would make it a bit spicier. We used jalapeños, but I think I may have cleaned them to well which is good if you just want flavor, but bad if you want heat.
- 1 tablespoon cooking oil (veggie, olive, canola - whatever you have)
- ¼ cup white onion, diced
- 1 large jalapeno or serrano, seeds and stem removed; diced
- 12 oz white American cheese (just chop the slices into very small squares)
- 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded)
- ¼-2/3 cup cream, half-and-half, or whole milk
- 1 roma tomato, seeds removed and diced
- 1 small bunch cilantro, roughly chopped
- Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
- Add the shredded cheese and ¼ cup of the cream. Stir until mostly melted.
- Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
- Serve with chips, on migas, a stack of still-warm homemade tortillas, or even taquitos.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.