12ounceswhite American cheese, shredded or sliced thinly
4ouncesMonterey jack cheese, shredded
1/4-2/3cupmilk
1 mediumtomato, seeded and finely diced
2tablespoonsminced fresh cilantro
Instructions
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.
Notes
Cheese: white American cheese can be found at the deli counter in most grocery stores. I could only find it pre-sliced so instead of shredding it as stated in the recipe, I simply cut it into thin strips. Leftovers: 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.