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.