I love the white cheese dip in Mexican restaurants. It is so nice and thick and creamy. One time my sister asked her favorite Mexican restaurant about the cheese in their queso and they said it was White American cheese.

I found this recipe on the web somewhere. It is really easy to make. AND it uses White American cheese. So I thought, it just might be a winner. It could also be used as a sauce on Mexican dishes.

It really is simple. I make mine on the stove in a double boiler. You can use a special pan for it, set a smaller pan on top of a slightly larger pan, or even a bowl that can sit down partially into a pan.

Put some water in the bottom pan of your double boiler. Enough that it won’t evaporate too quickly but little enough that the water when boiling will not touch the bottom of your bowl or pan.

Combine 1½ pounds of White American Cheese, half  of a small can of green chiles (we puree them), 2 pickled jalapenos (chopped) plus 2 tablespoons of the juice, 2/3 cup whole milk, 1/2 cup cold water, and a pinch of cumin  in the upper portion of your double boiler. (My stores no longer carry the White American Cheese in the deli but there is some in the refrigerated section with the other cheeses; each slice is individually wrapped like regular American cheese.)

Turn the burner on medium high-high heat. Once the water comes to a boil, stir the ingredients until the cheese is completely melted and all ingredients are combined well.

The original recipe was cooked in the microwave instead of using a double boiler.

Until next time, God bless,
Michele ºÜº