Ingredients
1tbspcanola oil
½cupwhite onion,diced, about half a small onion
1jalapeno pepper,diced, seeded if desired
¾cupmilk,or half and half
1lbwhite melting cheese,shredded, such as asadero cheese, or white cheese, or American cheese
4ozPepper Jack cheese,or Monterrey Jack cheese, thinly sliced, or shredded
15ozRotel diced tomatoes and chilis,1 can
2cupsbaby spinach,fresh, roughly chopped
½cupcilantro,fresh, chopped
Preparation
Heat the oil in a saucepan over medium-high heat. Add the onion and jalapeno, and saute for 4 to 5 minutes until the onion is translucent.
Lower heat to medium-low, then gradually add milk and cheeses.
Stir together slowly for a few minutes until melted. Add the Rotel, spinach, and cilantro, and stir until combined. Remove from stove.
Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.
