The calendar may not agree but summer is officially here in Southeast Georgia. School is out or the last day is just around the corner for most local kids. The days are hot and mosquitoes, gnats, and snakes are already an annoyance. Our schedules change during the summer and so do most cooking habits. I prefer salads and sandwiches, or grilling and crock pot cooking. Anything to avoid heating up the kitchen.
Here’s a recipe for a delicious queso dip. This is from one of my favorite cookbooks, Pastry Queen Parties, by Rebecca Rather. I know, I know…queso dips are a dime a dozen. This version is a little bit different though. This recipe has fresh spinach, jalapeños and garlic. It’s delicious and creamy and worth having on hand for a quick snack or serving at your next get together with friends or family.
- 2 tbsp. vegetable oil
- 1 med. yellow onion, diced
- ½ c. stemmed, seeded, and chopped jalapeños (about 3 medium)
- 1 tbsp. minced garlic (about 3 cloves)
- 3 c. whole milk
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. cayenne pepper, optional
- 1 (14.5-oz.) can tomatoes with green chiles
- ½ lb. Monterey Jack cheese, shredded
- 2½ lb. Velveeta, cut into 1-inch pieces
- 6-oz. baby spinach, coarsely chopped
- Tortilla chips, for dipping
- In a skillet, heat the oil over medium heat; sauté the onion, jalapeños, and garlic until soft, about 3 minutes. Add to a crock-pot set on low heat. Add the milk, cumin, paprika, cayenne pepper, tomatoes with green chiles, Monterey Jack cheese, and Velveeta. Stir to combine. Add the spinach and mix together. Cover, stir occasionally until the mixture is smooth and creamy and the cheeses have melted. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.