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Restaurant Style Queso Dip
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| 1 tbsp. | canola or vegetable oil |
| 1/4 cup | onion, very finely chopped |
| 1 | jalapeno pepper, seeded and finely chopped, (more or less to taste) |
| 12 oz. | white American cheese, shredded |
| 4 oz. | Monterrey jack cheese, shredded |
| 1/4-2/3 cup | milk |
| 1 | tomato, seeded and finely diced |
| 2 tbsp. | cilantro, minced (more or less to taste) |
1. Heat the oil in a medium saucepan over medium-high heat and add the onion and jalapeño to the pan. Stir occasionally for about 5 minutes, until tender.
2. Reduce heat to medium-low and stir in both cheeses. Add in 1/4 cup of the milk. Whisk until all of the cheese is melted.
3. Stir in the tomato and cilantro. Add milk if need to reach the desired consistency.
4. Serve in a warmed serving bowl. Serve immediately.
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