Many attempts came close. But not quite. I'd all but given up. While back in Indiana last weekend, my dear friends Pat and Jon gifted me with a fantastic Mexican feast, including a yummy cheese dip. Inspired, it set me back on the path.
I threw everything I had at it. And... success. Seriously, this is a dead ringer for the dip we enjoyed at Nuestro Mexico in Elletesville again and again and again. Meaurements are approximations.
Creamy Queso Blanco - Midwestern style
Half pound white American cheese (I used Boars' Head)
1/4 cup milk
1/3 cup Philly jalapeno cream cheese
1/4 cup Diarygold Mexican style sour cream
1/3 tsp cumin
1/4 tsp salt, pepper
It's thin but rich, doesn't set up too quickly, and tastes fantastic with freshly cooked tortillas from Tortilla Land. My God, I'm addicted to those things.