Spinach and Queso Dip recipe
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Ingredients
- ¾ cup half-and-half 1 teaspoon cumin 1 teaspoon garlic salt ¾ 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
Nutrition Info
- 159.4 caloriescarbohydrate: 2.9 gcholesterol: 38 mgfat: 13.3 gfiber: 0.5 gprotein: 9.4 gsaturatedFat: 8.6 gservingSize: -sodium: 721.3 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Queso Dip
Directions
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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.