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Spinach Con Queso Recipe

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This recipe for Spinach Con Queso, by , is from Calvary Chapel Myrtle Beach 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!

Pam Reyes


½ cup butter
¾ cup yellow or sweet onion, diced
2 – 4 teaspoons fresh garlic, very minced
¾ cup all-purpose flour
4 teaspoons ‘Better Than Bouillon’ roasted chicken base
2 cups half-and-half
2 cups 2% milk
2 cups chicken stock
¼ cup lemon juice
1 teaspoon white pepper
2 – 3 teaspoons fresh jalapeno, diced
⅔ cup fresh tomato, diced
2 ⅔ pounds American cheese, cubed
7 ounces frozen chopped spinach, thawed and drained

In a large skillet melt butter. Add onion and garlic. Sauté on medium heat until onion starts to turn transparent. Add flour and cook 5 minutes. Add chicken base, half-and-half, milk, stock, lemon juice, and white pepper. Stir often until thick. Turn off heat. Add jalapeno, diced tomato and cheese. Stir until cheese melts. Drain spinach. Add to cheese mixture. Stir to mix thoroughly. There should be no clumps of spinach. Serve immediately or refrigerate. Makes about 1 gallon so feel free to cut recipe in half.




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