No one needs an excuse to eat a big pot of melty cheese with salty chips, but watching all this football and baseball seems to be a great one. The last time I made it in the pic below, it was under the shade of a tree surrounded by my college girlfriends, which was heaven. Now it is time to cozy up to Fall and break out the leggings, so this might be on heavy rotation each weekend. This is a combo of a few recipes I have made over the years. The best part is it is easy and you can make it to your taste. Happy dipping.
The Best Queso Dip
Imperfect Polish 2016
serves about 4-6 people at snack time
1 tablespoon oil, I like olive oil, but vegetable is fine
1/2 an onion, chopped
1 jalapeno, deseeded and chopped finely (leave some seeds if you like heat)
12 oz American Cheese (go to the deli counter), shredded
4 oz Pepper Jack Cheese, shredded (use regular Monterey Jack you do not like spicy)
3/4 cup milk
Bunch of cilantro, chopped (leave out if you do not like it)
Heat the oven to 350 degrees. Place a metal dish, like a cast iron casserole or pan, in the oven to heat up.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and jalapeño and sauce until onions are slightly browned. Reduce heat to Medium Low/Low and add in the cheeses and stir until melted. Add in about 1/2 of the milk and whisk. You can add more milk if it is too thick a little bit of at a time and keep whisking. Continue until you like the consistency of it.
Take off the heat and pour the queso into the heated dish. Season to taste with salt and pepper, then add the cilantro if using. If you want to make it spicier, add in some of your favorite hot sauce.