Queso Blanco White Queso Dip

I was on appetizer duty for book club this month. I found my small crock pot in the garage and thought I'd make queso. You need to keep it warm you know 

This was a great recipe. I didn't add the jalapenos because we have on book clubber who's not a fan of heat. It definitely would have been more flavorful. 

I could eat queso all day, and I'd make this one again.

Queso Blanco White Queso Dip

Recipe from Julie Blanner

Serves 8

• ½ pound white American cheese cubed
• ½ c heavy cream
• ¼ c tomato chopped
• ½ fresh jalapeno chopped

On the stovetop in a saucepan over medium-low heat, melt cheese and heavy cream until smooth. Or, place in your mini slow cooker on LOW for 1-2 hours.

Stir in tomato and jalapeno.

HOW TO STORE

Room Temperature – While you can leave this queso blanco out at room temperature for up to two hours, it won’t stay warm, smooth and creamy unless it’s heated in a crockpot or on the stove!

Refrigerator – Store the white queso dip refrigerated in an airtight container for up to 4 days. Gently reheat in the microwave or on the stovetop and add more milk, if needed, to thin the queso blanco dip.