Ajo Al's Mexican Cafe Chili Con Queso Dip

Source: Ajo Al's Mexican Cafe, Phoenix, Arizona

2 pounds Wisconsin Jack cheese, shredded
5 ounces fresh spinach, washed, diced and stems removed (see note)
6 ounces pimentos
1/4 Vidalia onion, roasted and chopped
1 1/2 cups milk, 2 percent
1 jalapeño, roasted, seeded and diced
2 tablespoons diced tomatoes
2 tablespoons diced and roasted red peppers

Mix all ingredients in a large, deep pan and simmer on low for about 30 minutes or until cheese is completely melted, stirring occasionally. Serve with chips or bread.

Makes about 15 servings.

Note: Due to the recent recall of fresh spinach because of E. coli contamination, you may want to substitute 1 small package of frozen spinach for the fresh in this recipe. Thaw the frozen spinach then squeeze out all excess water using a clean kitchen cloth or paper towels before adding.

If you do use fresh, and the bacteria contamination is on the surface of the spinach, cooking fresh spinach at a temperature of 155 degrees F or higher for 15 seconds will kill E. coli, according to the Arizona Department of Health Services.

Approximate values per serving for the dip: 262 calories, 21 g fat, 65 mg cholesterol, 16 g protein, 3 g carbohydrates, 0 fiber, 409 mg sodium, 72 percent calories from fat