Spinach Con Queso

Styled after a similar spinach queso dip at The Blue Moose in East Grand Forks, Minnesota, this is a very tasty, creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family favorite and one of my most requested appetizers.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 255 Calories

Ingredients

• ¼ teaspoon salt
• 1 tablespoon butter
• 2 (12 fluid ounce) cans evaporated milk
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 cup chopped red bell pepper
• 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
• 1 jalapeno pepper - seeded, membranes discarded, and pepper chopped
• 1 ½ pounds pepperjack cheese, cut into cubes

Recipe Instructions

Step 1

Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.

Step 2

Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into the cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.