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Espinacca Recipe

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This recipe for Espinacca is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. canola oil
1/2 cup diced white onion (about half a small onion)
1 jalapeņo pepper, diced (and seeded if desired)
3/4 cup milk or half and half
1 pound (16 oz.) white American cheese, thinly sliced or shredded
4 oz. Pepper Jack or Monterrey Jack cheese, thinly sliced or shredded
1 (15 oz.) can RO*TEL diced tomatoes and chilies
2 cups fresh baby spinach, roughly chopped
1/2 cup fresh cilantro, chopped
Directions:
Directions:
Heat oil in a saucepan over medium-high heat. Add onion and jalapeņo, and saute for 4-5 minutes until the onion is translucent. Lower heat to medium-low, then gradually add milk and cheeses. Stir together slowly for a few minutes until melted. Add the OR*TTL, spinach and cilantro, and stir until combined. Remove from stove.

Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.

 

 

 

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