queso blanco dip

I added some more veggies to healthy it up. Well, as healthied up as queso dip can get! original recipe via

Queso Blanco Dip
Yield:
about 2 cups
Ingredients:
• 1/2 tbsp. canola or vegetable oil
• ¼ cup onion, finely chopped
• 1 or 2 jalapeño pepper(s), seeded and finely chopped - (depending on heat you want)
• 12 oz. white American cheese, shredded
• 4 oz. Monterey jack cheese, shredded
• ¼-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2/3 cup salsa (I use my own canned version - you can find the recipe here!)
• 2 tbsp. cilantro, minced
Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.