Espinaca Con Queso (Spinach Cheese Dip)

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 Instructions

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.