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.

white bean & roasted garlic dip

In my ever growing fascination with my fave local eatery Bite , this is the closest recipe I have found to their fab White Bean & Roasted Garlic Dip:



Prep: 7 minutes; Cook: 60 minutes.

Yield: Makes 10 servings (serving size: 1/4 cup)

Ingredients
* 4 tablespoons extra-virgin olive oil, divided
* 2 whole garlic heads
* 2 (16-ounce) cans canellini beans or other white beans
* 1/4 cup fresh lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/4 cup fresh flat-leaf parsley leaves for garnish

Preparation

1. Preheat the oven to 375°.

2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.

3. Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)

4. In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.

5. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables (I suggest carrots & parsnips) &/or crusty bread.