White Spinach Cheese Dip

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 cups Finely Diced White Onion
• 3 cloves Garlic, Minced
• 4 cups Baby Spinach
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can (4 Oz. Size) Diced Green Chiles
• 2 blocks (8 Oz. Size) Monterey Jack Cheese, Shredded
• Milk, As Needed To Adjust Consistency (optional)

1. Heat the oil over medium-high in a saucepan.
2. Add the onion and garlic and saute until soft, 5 minutes.
3. Add the spinach and toss to wilt, 2 minutes.
4. Add the cream of mushroom soup and chiles.
5. Stir to combine.
6. Add in the shredded cheese and get it all melty.
7. If its too thick just stir in a little milk to thin it out.
8. I probably should have but was already ruining my new shirt with saliva, so I had to skip that part.
9. Transfer to a crock pot until ready to eat.
10. Yeah, good luck with that.

olive oil, white onion, garlic, spinach, cream of mushroom soup, green chiles, blocks, milk

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