Description
You know that irresistible spinach and cheese dip that you LOVE at Mexican restaurants? Yep. Make it now at home!
Ingredients
- 1 Tablespoon Canola Oil
- ½ cups Diced White Onion
- 1 whole Jalapeno Pepper, Diced (and Seeded If Desired)
- ¾ cups Milk Or Half-and-Half
- 1 pound White American Cheese, Shredded Or Thinly Sliced
- 4 ounces, weight Pepper Jack (or Monterey Jack) Cheese, Shredded Or Thinly Sliced
- 1 can (15 Oz. Can) RO*TEL Diced Tomatoes And Green Chiles
- 2 cups Chopped Fresh Baby Spinach
- ½ cups Fresh Cilantro, Chopped
Preparation
Heat oil in a saucepan over medium-high heat. Add onion and jalapeno, and saute for 4-5 minutes until the onion is translucent. Lower heat to medium-low, then gradually add milk and cheeses. Stir together slowly for a few minutes until melted. Add the diced tomatoes and green chilies, spinach and cilantro and stir until combined. Remove from stove.
Pour into a bowl and serve immediately with chips. Or transfer dip to a crockpot to keep warm.
