Queso Blanco Dip

via meg

I got this recipe from a BYU friend and we LOVE it! 

You can make it spicy or mild, and it's delicious either way.

Queso Blanco Dip

1 Tbsp. canola oil
1/2 cup diced white onion (about half a small onion)
2 jalapeno peppers, diced
{i say leave all the seeds in, you'll need em for flavor unless you are using pepper jack.}
3/4 cup half and half {or milk, if you don't have it}
1 pound (16 oz.) white American cheese, thinly sliced or shredded
4 oz. Pepper Jack or Monterrey Jack cheese, thinly sliced or shredded
2 cups fresh baby spinach, roughly chopped
1/2 cup fresh cilantro, chopped
salt & white pepper to taste
{i like white pepper for things like this cause it's not harsh like black, and for the obvious reason of black specs in my pretty white dip...uncool}.

what to do:
heat up the oil in a large sauce pan on med-hi heat. add onion and jalapeno.  cook until pretty soft, and even a little carmelizedish. add half-n-half and reduce heat to low. layer your strips or shredded cheese gradually and keep it moving until all of the cheese is melted. add spinach, cilantro, and salt & white pepper to taste.  if you need more heat, add crushed red pepper, or even a few hits of tapatio.