Easy Spinach Con Queso
Mexican Dip

1 (10 oz) pkg frozen chopped spinach, thawed
1 lb. process cheese with mild jalapeno peppers, cut into cubes
1/2 cup milk
1 small onion, diced
2 oz. jar diced pimiento, drained
1 medium tomato, diced

Place spinach between paper towels, and squeeze until barely moist. Set aside.

Combine cheese, milk, onion and pimiento in top of double boiler; bring water to a boil. Reduce heat to low; cook till cheese melts.

Add spinach and tomato, stirring well. Serve warm with tortilla chips.

Yields 2 cups.