Queso Blanco Dip
Source of Recipe
My version of a recipe from Karolin on tasteofhome.com
Recipe Introduction
The poster says, �This is the hard-to-find dip that is served in many Mexican restaurants.� Well, sort of. This is SO much better than that stuff. Cheesy, creamy, but full of flavor from the chilies and cilantro. At the party where I served this, Katie Mc. (who is a really picky, suspicious eater & who LOVES this dip at �El Crapola�) really liked this! Do not try to serve this in one of those little crock pots. It gets like soup. Just prepare it and serve in a bowl � that will give you the right consistency. I made it a day ahead of time and just reheated it before serving.
List of Ingredients
2 c. cheese (Monterey Jack, Asadero or Chihuahua), finely shredded
4 oz. green chilies
� c. half-and-half
2 T. finely chopped onion
2 t. ground cumin
� t. salt
1 T. finely chipped fresh cilantro
Recipe
Put all ingredients in a double boiler an cook over medium heat until melted and well blended, stirring occasionally.
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