Rebecca Rather'S Queso - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, diced
1/2 cup chopped jalapeno (about 3 medium)
1 tablespoon minced garlic (about 3 medium cloves)
3 cups whole milk
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 (14 1/2 ounce) can tomatoes and green chilies
1/2 lb monterey jack cheese, shredded
2 1/2 lbs Velveeta cheese, cut in 1-inch slices
6 ounces Baby Spinach, coarsely chopped
tortilla chips, for dipping

Preparation

In a big pot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
Decrease heat to low; stir in the milk, cumin, paprika, and cayenne; once the milk is warm, add in the tomatoes, Monterey Jack, and Velveeta; stir until the mixture is smooth and creamy.
Stir in the spinach and cook a few minutes more.
Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.