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| Spinach and Queso Dip |
"I have been looking for a wonderful, rich queso dip. I took the best of two recipes that sounded good, plus added my own flair. I made this for my family and co-workers and had to make another batch, because there wasn't any left for me! Transfer finished dip to a small slow cooker to keep warm; serve with tortilla chips or add to your favorite Mexican dish! Enjoy!"
Ingredients :
- 3/4 cup half-and-half
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 3/4 pound sliced white American cheese, torn into pieces
- 8 ounces Monterey Jack cheese, shredded
- 1 (4 ounce) can chopped green chilies
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (5 ounce) package fresh spinach, or to taste, torn into small pieces
Instructions :
| Prep : 10M | Cook : 15M | Ready in : 30M |
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- Heat a double boiler over medium heat. Once the water is boiling, add half-and-half, cumin, garlic salt, white American cheese pieces, shredded Monterey Jack cheese, chopped green chiles, and diced tomatoes with green chile peppers, respectively, to the bowl of the double boiler; cook, stirring often, until the cheeses are melted and the mixture is smooth, about 15 minutes.
- Stir spinach into melted cheese mixture; heat until the spinach wilts, 5 to 10 minutes.
Notes :
- Transfer finished dip to a small slow cooker to keep warm.
- Stir milk into the finished dip to make it thinner, if you prefer, or to help keep it loose as it begins to congeal.
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