Queso Blanco Dip

Ingredients

• 2 Tbsp butter
• 1/4 cup finely chopped onion
• 1/4 tsp crushed garlic
• 2 Tbsp all-purpose flour
• 1 1/4 cups whole milk
• 8 oz finely shredded Monterey Jack cheese
• 1 Roma tomato, seeds removed then diced
• 2 Tbsp canned, diced green chilis
• 1 Tbsp chopped fresh cilantro

Directions

1. Set a medium saucepan over medium-high heat and melt the butter. Add the onion and cook, stirring, until it has softened, about 4 – 5 minutes; stir in the garlic for the final 30 seconds.
2. Sprinkle in the flour and whisk it into the butter mixture, cooking and stirring the whole time for about 30 seconds. Pour in the milk gradually, whisking with some energy as you go.
3. Cook the sauce, stirring constantly, until it reaches a soft bubble. Take the pan off the heat, let it cool for a moment, then mix in the finely shredded Monterrey Jack cheese. If the cheese needs a little help melting, put the pan back over low warmth briefly.
4. Fold in the optional ingredients. Serve the dip warm with tortilla chips, or spoon it over tacos. It will firm up as it stands, so warm it again if you want a thinner texture.
5. For a smooth sauce without pieces of onion or garlic, leave out the chopped onion and crushed garlic. Swap in 1/2 tsp onion powder and a generous pinch of garlic powder; once the butter has melted, whisk the powders in with the flour, then proceed with the rest of the method and skip the optional add-ins.