Espinaca Con Queso (Spinach Cheese Dip)

• 1 Tablespoon Canola Oil
• 1/2 cups Diced White Onion
• 1 whole Jalapeno Pepper, Diced (and Seeded If Desired)
• 3/4 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
• 1/2 cups Fresh Cilantro, Chopped

1. Heat oil in a saucepan over medium-high heat.
2. Add onion and jalapeno, and saute for 4-5 minutes until the onion is translucent.
3. Lower heat to medium-low, then gradually add milk and cheeses.
4. Stir together slowly for a few minutes until melted.
5. Add the diced tomatoes and green chilies, spinach and cilantro and stir until combined.
6. Remove from stove.
7. Pour into a bowl and serve immediately with chips.
8. Or transfer dip to a crockpot to keep warm.

canola oil, white onion, pepper, milk, american cheese, weight pepper, tomatoes, spinach, fresh cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/espinaca-con-queso-spinach-cheese-dip/ (may not work)