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10 minutes
15 minutes
25 minutes
- 24 ounces white American cheese, cubed
- 12 ounces Monterey Jack cheese, cubed
- 1 pint half-and-half
- 1 pint heavy whipping cream
- 1 (4 ounce) can diced jalapeno peppers, drained
- 1 cup frozen chopped spinach, thawed and squeezed dry
- In a large saucepan over medium-low heat, melt American cheese, Monterey Jack cheese, half-and-half, cream, and jalapeno peppers. Stir in spinach gradually, a few tablespoons at a time. Keep stirring until the dip is smooth and melted, about 15 to 20 minutes.
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