Queso Blanco Dip

I wish I were one of those people that was timely and organized and on top of everything. I heard yesterday on the radio that people who have a lot of sticky notes all over their desk are overwhelmed. Hmm. I guess I must concur. My desk, at any given time, has no less than 20 sticky notes all over. Most are on my computer monitor, but there’s not a day that goes by that I don’t start a to-do list, checking things off as I complete them.

We do what we’ve got to do, right?

My boss is quite the opposite. He’s a complete neat freak. His office has just a stack or two of very organized papers, a plant, and a photo. I have no idea how the man stays organized, but he does. I also have no doubt that he walks into my office and his blood pressure immediately rises.

Not only is my office tiny, but there are pictures of  Lily all over, I have diabetes education materials stacked everywhere, displays of sugar and saturated fat…all in the middle of a hospital kitchen. My sticky notes — they keep me afloat.

I lack a bit of organization when it comes to blogging, too. I wish I were one of those bloggers that could bring you recipes in preparation of holidays…but instead, I’m that blogger that’s running behind. I’m just now posting this queso dip which I prepared for Super Bowl Sunday. Better late than never, right?

Definitely so with this one. I wish I couldn’t come up with so many ways I want to use this dip. This queso is delicious enough to eat with a spoon! Even better, you’ll love how quick and easy it is to make. Throw this in a mini crock pot to keep warm and you’ve got the perfect dip for entertaining!

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Queso Blanco Dip from Pennies on a Platter

1 1/4 lb block white American cheese, cut into 1-inch cubes
1/4 cup canned diced green chiles
2 jarred jalapenos, chopped
1 oz jarred jalapeno juice
2/3 cup whole milk
1/2 cup cold water

Directions:

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but will come together into a smooth, thin cheese dip.

Serve immediately as a dip with tortilla chips.

Yield: ~30 ounces or scant 4 cups (approx. 15 servings, 2 ounces each or 3-4 tablespoons each)

Nutrition Information (per serving): 156 calories; 12.5 g. fat; 35 mg. cholesterol; 687 mg. sodium; 2.8 g. carbohydrate; 0 g. fiber; 7.1 g. protein

Result: This is just like Mexican restaurant queso and couldn’t be easier to make. Look for the white Cheddar at the deli counter and have them slice the cheese really thick. The portion size is 2 ounces which is generous…and that’s because this stuff is hard to put the breaks on! Enjoy!

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Only Tuesday? Yikes!

Be well,