For the final Sweet as Pie pick for the month, I whipped up Queso Blanco Dip, a Mexican restaurant-like white cheese dip. I thought it was the most successful home version of white cheese dip I’ve had and I certainly didn’t hear any complaints from the four boys I served it to. Here’s how it came together:
I started with white American cheese. I had originally planned to get the block from the deli counter, but I forgot when I was on that side of the grocery store, and as I was feeling too lazy to go back, I just used the packaged slices from the more conveniently located cheese aisle. Worked fine and didn’t require a knife since I could tear the slices by hand.
I mixed in diced green chiles, milk, water, and a little cumin. The recipe called for two pickled jalapenos. I found pickled jalapeno slices so I just guessed as to how many slices once comprised two whole jalapenos. The chopped jalapeno slices went in, as well as an ounce of the pickle juice.
After five minutes in the microwave (stopping to stir every minute), the dip was done. 
The recipe’s author mentioned that her Pampered Chef batter bowl was the perfect size for the dip, so I broke mine out. It was the right size, had a handle, and comes with a lid so it made the recipe a one pot dish. Easy! 
As I said, the dip was very good and the boys liked it too. It wasn’t too thick, too runny, or too spicy (actually, it wasn’t spicy at all – add some more jalapeno or another spicy ingredient if you’re looking for more of a kick in your cheese dip). Next time I might try to remember to get the higher quality cheese, but otherwise, I don’t think I would make any changes. I made some Pioneer Woman Pico to serve as well, and together they made the perfect afternoon snack. I’ll definitely save this recipe for another time.
