Delicious restaurant quality white dipping cheese that can be refrigerated and reheated multiple times.
Author:Small Town Woman
Total Time:20 minutes
1/2 tablespoon olive oil
1/4 cup sweet onion chopped
1/2 –1 jalapeno minced (to taste)
1 lb white American cheese shredded
1 cup milk
1/4 –1/2 cup low sodium chicken broth
1/4 cup cilantro chopped
1/2 cup tomatoes finely diced
Add olive oil to a small skillet over medium low heat. Saute onion and minced jalapeno. Turn heat to low and add shredded cheese and milk. Stir continuously until cheese is melted. Slowly stir in enough chicken broth to thin out to desired consistency.
Stir in fresh chopped cilantro and finely diced sun ripened tomatoes.
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