I love queso blanco or cheese dip. However, I hate that it normally contains that processed brick cheese. I swear, that stuff is too similar to plastic to be good for you. I thought I would see what I could come up with that didn’t use the plastic cheese wannabe. This was actually my first try and it’s definitely a keeper. No processed cheese and a delicious, creamy texture. Even Mo liked it. Enjoy.
- 1 sweet onion diced finely
- 1 Tablespoon olive oil
- 2 Tablespoons minced garlic
- 2 blocks 8 ounces each Monterey Jack cheese, cubed
- 2 cups milk
- 3 Tablespoons all-purpose flour
- 1 can diced chilies drained
- 2 teaspoons salt
In medium skillet, saute onion in olive oil over medium heat.
When onions are translucent, add garlic and chilies, continue sauteing for 5-6 minutes.
Whisk in flour and allow to sit for a few seconds.
Slowly add milk, stirring constantly.
Reduce heat to medium-low, allow mixture to begin to boil, stirring continuously.
When mixture is just beginning to boil, add cheese chunks a few at a time while stirring.
Continue to cook cheese sauce over low heat, stirring constantly until cheese chunks have completely melted. Add salt and stir.
Serve hot, with tortilla chips.
Sauce will thicken as it cools. Reheat in microwave or in pan on stove, as needed. For parties, cheese dip can be kept warm in a crock pot on the warm or low setting.