Spinach and Queso Dip
Angela Koranda Stuart
Ingredients30 m servings 159 cals
- Heat a double boiler over medium heat. Once the water is boiling, add half-and-half, cumin, garlic salt, white American cheese pieces, shredded Monterey Jack cheese, chopped green chiles, and diced tomatoes with green chile peppers, respectively, to the bowl of the double boiler; cook, stirring often, until the cheeses are melted and the mixture is smooth, about 15 minutes.
- Stir spinach into melted cheese mixture; heat until the spinach wilts, 5 to 10 minutes.
- Cook's Note:
- Transfer finished dip to a small slow cooker to keep warm.
- Stir milk into the finished dip to make it thinner, if you prefer, or to help keep it loose as it begins to congeal.
Per Serving: 159 calories; 13.3 g fat; 2.9 g carbohydrates; 9.4 g protein; 38 mg cholesterol; 721 mg sodium. Full nutrition
ReviewsRead all reviews 3
We really liked this dip! I also put everything right into the slow cooker and just kept stirring it. We don't care for rotel, so I used salsa in it's place, which worked great. I don't know wha...
Total hit @ the party!! But, I just put everything in the crockpot and kept stirring it. Everybody loved it!