Queso Blanco

I love cheddar cheese queso so I decided to try the white queso dip and see if it is as good.  It is!  This dip is very cheesy and creamy.  I adapted the recipe from here.

Queso Blanco
3/4 lb. White American cheese, cubed or grated (I got it from the supermarket deli.  I asked for 3 slices on #10.  #10 is the setting for the blade for the thickness of the slice they cut on the meat and cheese slicer.)
1/4 lb. Monterey Jack cheese, cubed or grated
1/2 small white onion, minced
1 jalapeno pepper, minced
2 Tbsp. olive oil
1/2 cup heavy cream
1/2-1 cup milk (depending on how thick or thin you prefer your dip)
cilantro, diced roma tomatoes and jalapeno slices for garnish (optional)
            In a large skillet heat the olive oil and saute the onion and jalapeno.  Add the cheese and the heavy cream and 1/2 cup milk to the pan.  Heat on medium stirring constantly until cheese is melted. Add the additional milk until the dip is as thin as you desire.  Serve immediately.