1pkg.(8 oz.) regular cream cheese(not lowfat or nonfat)
¼ cupmilk (any type from skim to whole will work)
green onions for garnish, optional
tortilla chips for dipping
Instructions
In a large skillet, heat oil over medium heat. Sauté pepper and onion for 3 to 4 minutes or until softened and onions are translucent.
Add cumin and chili powder and cook for 1 to 2 minutes to toast spices.
Add spinach and tomatoes and cover the pan for 2 to 3 minutes, or until spinach is wilted, stirring as necessary.
Reduce heat to medium-low and add pepper jack cheese, cream cheese, and milk. Continue to stir until all the cheese is melted and combined into a smooth dip.
Serve immediately with tortilla chips (see note). Nutrition information does not include chips.
Notes
If desired, keep dip warm in a slow cooker on Warm setting for entertaining/parties. I like to put mine into a preheated cast iron skillet which keeps it warm for quite a while.
Store leftovers in an airtight container in fridge 2 to 3 days. Reheat slowly in a saucepan over medium-low heat.