Spinach con Queso
INGREDIENTS | SERVES 8
- 1 10-ounce package frozen chopped spinach
- 1 small white onion
- 1 medium-sized red tomato
- 1 pound Velveeta cheese with jalapeños
- ½ cup whole milk
- 1 2-ounce jar diced pimientos
Cocktail Complement: Uno Dos Tres Cuatro Cinco de Mayo Rita
Thaw the spinach, and squeeze the water from it until as dry as possible.
Remove skin from the onion and chop into ¼-inch pieces. Chop the tomato into ¼-inch pieces.
Combine the onion, cheese, milk and pimientos in a medium-sized pot over low heat (or in a slow cooker set on the lowest temperature setting). Cook, stirring periodically, until the cheese melts. Stir in the spinach and tomato.
Bread Bowl Dip
To keep this dip warm, try serving Crock-Pot style set on low. Or for a really interesting presentation, make a large bread bowl. Hollow out a round of bread loaf, then set it in the middle of a platter. Pour the spinach con queso into the bread bowl and garnish with tortilla chips.
