Applebees Copycat Queso Blanco Dip

By Booper-2

Ingredients

• makes approximately 2 cups
• 1 tablespoon refined coconut oil (or other neutral oil)
• 1 small onion, divided
• 2 - 4 jalapeno peppers, seeded, deveined, and minced (divided)
• 1/2 cup heavy cream
• 8 ounces Monterey Jack cheese, cut into chunks
• 4 ounces white American cheese, cut into chunks
• 1 1/2 tablespoons fresh chopped cilantro, divided
• 1 Roma tomato, deseeded and diced .

Details

Servings 1
Adapted from theslowroasteditalian-printablerecipe.blogspot.ca

Preparation

Step 1

Cut onion in half and mince one half. Set aside

Warm
oil in a small saucepan over medium heat. Add 2/3 of minced jalapeno
and grate ½ onion into pan. Stir to coat and cook for 3-5 minutes until
tender. Add cream and bring to a bubble. Add cheese a little at a time, stir until cheese is melted. Stir in 1 tablespoon cilantro.

To create a simple pico de gallo: Combine chopped onion, tomato, ½ tablespoon cilantro, and remaining jalapeno in a bowl.

Pour queso blanco into a medium size serving bowl (2 ½ cup or larger). Top with pico de gallo. Serve and enjoy!

COOK’S NOTE: Adjust jalapenos according to the heat you would like. For mild heat, add less. For a spicier dip add more.