Spinach and Queso Dip Tasty Recipes

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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

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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