Walnut Brewery's Spinach Con Queso Dip

One of my favorite brew pubs in Boulder, Colorado! They were nice enough to share this recipe with me after I bothered them for it for about 5 years. Serve this dip with fresh tortilla chips and your favorite craft beer.

• Ready In: 35 mins
• Serves: 10

Ingredients

• 2 1⁄2 lbs monterey jack pepper cheese, shredded
• 1 1⁄4 cups  whole milk, NOT low-fat
• 1 (10 ounce) package frozen spinach, chopped
• 1⁄2 large red bell pepper, diced
• 1⁄2 lb sweet onion, chopped
• 1⁄2 lb tomatoes, chopped
•  flour tortilla

Directions

1. Place cheese and milk in the top of a double boiler over simmering (not boiling) water.
2. Heat very slowly, stirring frequently, until cheese is smooth and melted.
3. Use slightly more than half of the 10-ounce package of spinach for the dip. Save remaining spinach for another use.
4. Thoroughly drain spinach to be used in con queso, squeezing out as much moisture as possible.
5. Stir spinach, bell pepper, onions and tomatoes into cheese mixture. Mix well.
6. Cook, covered, over simmering (not boiling) water about 15 minutes.
7. Serve as a dip for fresh tortillas that have been cut in triangles and fried in vegetable oil.