If you are like my family when you go to a Mexican restaurant, you must order cheese dip with your chips. My kids are addicted to it. With Cinco de Mayo just a few days away, you can celebrate it by making a homemade version of the addicting cheese dip.

I’ve been seeing recipes popping up all over the blogosphere and decided to finally try it. The surprising ingredient is white American cheese. It melts wonderfully and gives it the taste that you get in the restaurants. When I went to the deli to get the cheese, I asked for a block of 3/4lb White American, un-sliced You can play around with the jalapenos and tomatoes and put in as little or as much as you would like. The recipe makes a large amount of dip, so this would be great to make with family and friends. Put it in a crock pot to keep it warm and enjoy!

Queso Blanco Dip:

• 1 Tbs Vegetable or Canola oil
• 1/4 cup white onion, diced
• 1 large jalapeno or serrano, seeds and stem removed; diced
• 12 oz white American cheese (I have the deli give 3/4lb block), shredded
• 4 oz Monterrey Jack cheese, shredded
• 1/4 cup-2/3 cup cream, half-and-half, or whole milk
• 1 roma tomato, seeds removed and diced
• 1 small bunch cilantro, roughly chopped

1. Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
2. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. (I needed to add a lot of cream to get it the right consistency, the cheese will thicken as it sits) Serve with chips

Source: Confections of a Foodie Bride