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Queso Blanco Dip

Source of Recipe

My version of a recipe from Karolin on tasteofhome.com


Recipe Introduction

The poster says, “This is the hard-to-find dip that is served in many Mexican restaurants.” Well, sort of. This is SO much better than that stuff. Cheesy, creamy, but full of flavor from the chilies and cilantro. At the party where I served this, Katie Mc. (who is a really picky, suspicious eater & who LOVES this dip at ‘El Crapola’) really liked this! Do not try to serve this in one of those little crock pots. It gets like soup. Just prepare it and serve in a bowl – that will give you the right consistency. I made it a day ahead of time and just reheated it before serving.

List of Ingredients

2 c. cheese (Monterey Jack, Asadero or Chihuahua), finely shredded
4 oz. green chilies
¼ c. half-and-half
2 T. finely chopped onion
2 t. ground cumin
½ t. salt
1 T. finely chipped fresh cilantro



Recipe

Put all ingredients in a double boiler an cook over medium heat until melted and well blended, stirring occasionally.