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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.
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