Queso Blanco

Gina and I made this over Easter and enjoyed it for the whole weekend. It makes a lot (probably about 4 cups!) so feel free to halve the recipe. It can also be made with orange American cheese, but then it wouldn't be blanco. :)

• 1 1/4 (1.25) lb block White American Cheese, cut into 1-inch cubes [We couldn't find the cheese in a block, so we unwrapped lots of little single slices and tore them in pieces.:)]
• 1/4 cup diced green chilies (small can)
• 2 pickled jalapenos, chopped (optional)
• 1 ounce pickled jalapeno juice (optional)
• 2/3 cup whole milk
• 1/2 cup cold water
• pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.Gina mixed a little salsa in hers, which was also delicious.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot. 

Adapted from recipe at penniesonaplatter.com