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Espinaca Con Queso Recipe | |
Mexican Dips | |
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Ingredients:
5 lb. loaf jalepeno pepper cheese*2 1/2 cups milk 1/2 cup diced pimientos 16 oz. diced white onion 18 oz. diced tomato 24 oz. chopped frozen spinach, thawed and well drained
Directions:
(1)Cut cheese into 1 inch pieces. (2)Place cheese in 4 inch deep double boiler pan; simmer until cheese is melted (3)Add pimientos, tomatoes, onion and spincah; simmer for 15 minutes. (4)Add milk, stir until thoroughly mixed. (5) Serve with corn chips. *This is obviously in restaurant proportions. I used a 2 pound loaf of Velveeta Mexican, the hot one, and adjusted the other ingredients accordingly, using one-10 oz. pkg. of chopped frozen spinach.
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