It’s winter and I’m sort of feeling like a slug so I decided that I’m going to start eating healthier and exercising more. Then about two minutes later I decided to make this dip. Clearly I’m having trouble following thru with my decision making abilities! No worries. I’ve come to a compromise with myself and I’ll exercise before dinner!
Queso Blanco is one of my favorite dips…..warm cheese, peppers, spices need I say more?
A crock pot keeps this dip warm and gooey but I’ve apparently misplaced my small crock pot and I didn’t feel like dragging out the big one so guess I’ll just need to eat quick 🙂
8 oz American Cheese
1 4oz can of diced chiles
1/4 tsp cumin
1/4 tsp garlic powder
1/8 tsp cayenne (or more if you like spicy)
1 tbsp milk
pinch of salt
Put all ingredients in pot with burner on medium heat. Stir frequently until cheese melts and it stirs smooth.
You can use a combination 4 oz of American cheese and 4 oz Monterey Jack.
Use additional milk if needed to thin.
Add only a pinch of salt – some cheeses are saltier than others and you can always add more if needed.
Like most all recipes tasting is key! Spices should be altered to taste!