Rebecca Rather’s Queso

Categories: Appetizers, Dip

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion , diced
• 1/2 cup chopped jalapeno (about 3 medium)
• 1 tablespoon minced garlic (about 3 medium cloves)
• 3 cups whole milk
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 (14 1/2 ounce) can tomatoes and green chilies
• 1/2 lb monterey jack cheese , shredded
• 2 1/2 lbs Velveeta cheese , cut in 1-inch slices
• 6 ounces baby spinach , coarsely chopped
• tortilla chips , for dipping

Directions

1. In a big pot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.

2. Decrease heat to low; stir in the milk, cumin, paprika, and cayenne; once the milk is warm, add in the tomatoes, Monterey Jack, and Velveeta; stir until the mixture is smooth and creamy.

3. Stir in the spinach and cook a few minutes more.

4. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.

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