Spinach and Queso Dip

I have been looking for a wonderful, rich queso dip. I took the best of two recipes that sounded good, plus added my own flair. I made this for my family and co-workers and had to make another batch, because there wasn't any left for me! Transfer finished dip to a small slow cooker to keep warm; serve with tortilla chips or add to your favorite Mexican dish! Enjoy!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 159 Calories

Ingredients

• 1 teaspoon garlic salt
• ¾ cup half-and-half
• 8 ounces Monterey Jack cheese, shredded
• 1 teaspoon cumin
• 1 (4 ounce) can chopped green chilies
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• ¾ pound sliced white American cheese, torn into pieces
• 1 (5 ounce) package fresh spinach, or to taste, torn into small pieces

Recipe Instructions

Step 1

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.

Step 2

Stir spinach into melted cheese mixture; heat until the spinach wilts, 5 to 10 minutes.