And so…another week of my anti-Sugar Rush continues. Well, not that I’m anti-sugar, but like I explained last week, I am changing it up this year and doing two weeks of savory, delectable appetizer “treats” with a highlighted recipe from years past of Sugar Rush.
I feel a little redundant swooning over each of the recipes I’ve posted with Sugar Rush Reinvented, but I’m telling you, I hit on some wondrous recipes this go-round. Even though I stated the pinwheels were my favorite, I had to sidestep that claim when the pizza bites knocked my socks off, and now…if the quantity of queso blanco dip I devoured (rephrase: me and the baby devoured) is any indication, this might be my actual favorite. Until tomorrow, that is.
So creamy. So smooth and perfectly melted. So flavorful. I’ve been dying for a good white cheese dip like the kind I crave and order at any and all Mexican restaurants and this did not disappoint in the least. I really feel that if you and I are able to remain friends, you need to add this dip to your repertoire immediately. Not only is it extremely simple to prepare, the absolute delicious creaminess beholden in the pot of melted cheese is enough to make anyone swoon.
Click HERE to see all of this year’s Sugar Rush Reinvented recipes. The past Sugar Rush highlight is below!
Note: White American cheese can be found at the deli counter in most grocery stores. I could only find it presliced so instead of shredding it as stated in the recipe, I simply cut it into thin strips. Also, this dip reheats beautifully on low in the microwave or on the stovetop. Not that there will be any left...but if there is, now you know how to reheat.
- 1 tablespoon canola or vegetable oil
- 1/4 cup finely chopped onion
- 1 jalapeño pepper, seeded and finely chopped
- 12 oounces white American cheese, shredded or sliced thinly
- 4 ounces Monterey jack cheese, shredded
- 1/4-2/3 cup milk
- 1 tomato, seeded and finely diced
- 2 tablespoons minced fresh cilantro
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency (I added about 1/2 cup total). Transfer to a warmed serving bowl and serve immediately.