Spinach Con Queso

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup chopped red bell pepper
• 1 jalapeno pepper – seeded, membranes discarded, and pepper chopped
• 1 1/2 pounds pepperjack cheese, cut into cubes
• 1 (10 ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
• 2 (12 fluid ounce) cans evaporated milk
• 1/4 teaspoon salt

Directions

Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.

Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.