Walnut Brewery's Spinach Con Queso Dip
photo by Sharon123
- Ready In:
- 35mins
- Ingredients:
- 7
- 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
- Place cheese and milk in the top of a double boiler over simmering (not boiling) water.
- Heat very slowly, stirring frequently, until cheese is smooth and melted.
- Use slightly more than half of the 10-ounce package of spinach for the dip. Save remaining spinach for another use.
- Thoroughly drain spinach to be used in con queso, squeezing out as much moisture as possible.
- Stir spinach, bell pepper, onions and tomatoes into cheese mixture. Mix well.
- Cook, covered, over simmering (not boiling) water about 15 minutes.
- Serve as a dip for fresh tortillas that have been cut in triangles and fried in vegetable oil.
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RECIPE SUBMITTED BY
I am a semi-retired, mother of one daughter, grandmother to 1 granddaughter, very, very lucky gal. My husband and I moved to the Riviera Maya from Colorado in January 2003. We live in Paradise! We both sell real estate and enjoy selling people their own little piece of paradise. We love boating, fishing, golfing, competative snorkeling (!), traveling, cooking, EATING!