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Ingredients
- 2 1/2 pounds shredded pepper Jack cheese
- 1 1/4 cups whole milk
- 1/2 pound sweet onions, minced
- 1/2 pound tomatoes, seeded and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 large red bell pepper, minced
Method
- Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
- Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.
