Easy Mexican Queso Dip

isabeleats.com

mozart

2 tablespoons unsalted butter

½ cup minced onions

1 teaspoon minced garlic (about 2 cloves)

1 jalapeño, minced (seeds removed if you don’t want it spicy)

¾ teaspoon coarse sea salt

1 ½ cups milk, divided

1 8-ounce block cream cheese, cut into cubes

6 ounces mild cheddar cheese, shredded (about 1 ½ cups)

6 ounces Monterey Jack cheese, shredded (about 1 ½ cups )

1 10-ounce can diced tomatoes and green chiles , drained

Directions at isabeleats.com

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