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Mexican Queso Dip

Yield: 16 servings

Ingredients:

• 4 tablespoons unsalted butter
• 1 cup minced onions
• 2 cloves minced garlic
• 2 jalapeño, minced
• 1.5 teaspoon salt
• 3 cups milk, divided
• 18-ounce block cream cheese, cubed
• 12 ounces mild cheddar cheese, shredded (about 1 1/2 cups)
• 12 ounces Monterey Jack cheese, shredded (about 1 1/2 cups )
• 22-ounce can diced tomatoes and green chiles, drained

Directions:

1. Saute onions, garlic, jalapeno and salt in butter.
2. Add half of milk and cream cheese. Stir continuously until cream cheese has melted
3. Add shredded cheeses.
4. Add diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy.