Queso Blanco with Spinach

By MooK

Ingredients

• 1 Tbsp. canola oil
• 1/2 cup diced white onion (about half a small onion)
• 1 jalapeno pepper, diced (and seeded if desired)
• 3/4 cup milk or half and half
• 1 pound (16 oz.) white melting cheese, shredded (I prefer asadero cheese, although you can use white American cheese if you can't find asadero)
• 4 oz. Pepper Jack or Monterrey Jack cheese, thinly sliced or shredded
• 1 (15 oz.) can diced tomatoes and chiles
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup fresh cilantro, chopped

Preparation

Step 1

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 RO*TEL, spinach and cilantro, and stir until combined. Remove from stove.

Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.