Queso Blanco Dip

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Y’all, there is nothing better to me than something spicy.  I can remember back in High School my doctor told me I had a bleeding ulcer and should never eat spicy food.  Well I am so glad I didn’t listen to her, and even more that the ulcer healed.  I am so hooked on spicy foods.  I could eat Mexican foods almost every day.  I know, it’s a weird combination, my love of southern food and Mexican.  But, it works great.  Sometimes changing out my corn bread for some jalapeno corn muffins.

So tonight I decided for a little spicy dip and some corn chips while working on my cookbook.  I hope y’all enjoy this spicy cheese dip.

INGREDIENTS

• 1 tbsp. canola or vegetable oil

• ¼ cup onion, finely chopped

• 1 small tomato, finely chopped (remove seed/juice)

• 1 jalapeño pepper, seeded and finely chopped

• 12 oz. Queso Blanco. ( you can use a white American cheese if Queso Blanco not available in your area)

• 1/2 cup  Monterey jack cheese, shredded

• ¼  cup milk

• 2 tbsp. cilantro, minced

• 2 tbsp. lime zest

Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, until tender, stirring occasionally so as not to burn. Reduce the heat to medium-low. Add both of the cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato cilantro and lime zest , and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl zest a bit more lime over the top and serve immediately.