Categories: appetizer, dip, mexican

Ingredients

• 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

Directions

1. 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.

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