BELIZEAN CHEESE DIP

Two different versions of "White Queso Cheese Dip", the boys love.

ROMEN'S "WHITE QUESO CHEESE DIP"

• 2 lbs. white cheese melt (Happy Cow Cheese or Velveeta Queso Blanco)
  
• 1 c. milk (you can add up to 1/2 c. additional milk if need)
• 4 oz. can diced green chilies (+ 2 Tbsp. canned jalapenos, diced if you want it hot)
• 1 c. onions, diced very small
• 2 Tbsp. butter
  
• 1/8 tsp. cumin
• 1/8 tsp. ground black pepper
• Handfull cilantro, finely chopped (more or less to taste)

Romen's White Queso Cheese Dip Directions

• Cut a two-pound block of Velveeta queso blanco cheese into cubes.
• Puree one 4-ounce can of diced green chilies (w/ 2 Tbsp. canned diced jalapenos if you want it hot.
• Put the cheese cubes, pureed peppers, milk, butter, cumin, and pepper into a saucepan.
• Melt over medium heat stirring often. Add additional milk to thin the cheese sauce, if desired.
• Serve immediately.
• If serving at a party, keep warm in a slow cooker set on the lowest setting, stir occasionally.
• Store leftovers in the fridge. Reheat in microwave in 30-second intervals, stirring in-between.
  

Note:  The boys don't like it too hot, but they know "BIG PEOPLE" do.

BELIZEAN CHEESE DIP
1/2 lbs. green peppers, diced
1 lb. Happy Cow cheese, cubed
1/2 can Mexicana salsa casera
1 can evaporated milk
Hot Sauce (Marie Sharp’s) optional
1/2 habanero (de-seeded) optional
Handful of cilantro, to taste

Belizean Cheese Dip Directions

• After you cube and dice the green pepper and cheese, put it in a blender.
  
• Only blend the cheese and pepper slowly to start.
• Add the salsa and the evaporated milk, and continue blending.
• Add the cilantro and the habanero pepper or hot sauce.
• Blend all of the ingredients together until the dip is smooth.
• Pour the dip into a bowl, and eat it with fresh or store-bought tortilla chips.