Ingredients

Scale

1/2 Tablespoon olive oil
1 cup chopped onion
1 – 3 cloves garlic, peeled and chopped
3 oz. Greek cream cheese (or Neufchatel)
6 oz. Mexican quesadilla melting cheese, shredded (I used Queso Chihuahua)
4 oz. pepper jack cheese, shredded
1/2 – 1 cup heavy whipping cream
2 – 4 Tablespoons finely chopped fresh jalapeno (to taste)
1 – 4 Tablespoons salsa (to taste)
1/4 – 1/3 cup chopped fresh cilantro leaves

Instructions

In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute until tender and translucent.
Reduce heat to medium low and stir in the cream cheese, quesadilla cheese and pepper jack cheese along with 1/2 cup of the whipping cream. Stir until the cheeses melt, then stir in the chopped jalapeno and salsa. Taste and add more jalapeno and/or salsa for heat.
If the dip is too thick for your liking, stir in some more whipping cream (or milk) until it is the desired consistency. Serve warm with tortilla chips.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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