Creamy Queso dip w/ veggies

SERVES: 6 TO 8

INGREDIENTS

• 3 tablespoons butter
• ⅓ cup diced onion
• 1 poblano pepper, seeded and diced
• 1 jalapeno pepper, seeded and finely diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon cumin
• ⅛ teaspoon red pepper
• 2 tablespoons whole-wheat flour
• 1 cup milk
• 2 cups freshly grated cheese (like Monterey Jack, Grand Cru, or another mild white cheese)
• 1 tomato, finely diced
• 1 cup fresh spinach leaves, cut into ribbons (culinary scissors work best for this job)

INSTRUCTIONS

1. Melt the butter in a medium sauté pan over medium heat. Add the onion and both diced peppers and cook while stirring occasionally until the veggies soften, about 4 to 5 minutes. Add the garlic and other spices to the pan and cook for 1 more minute.
2. Sprinkle in the flour and stir vigorously until the mixture begins to darken but does not burn, about 1 to 2 minutes. Whisk in the milk, continue whisking to break up any lumps, allow it to thicken just slightly, and then turn off the heat. Sprinkle in the cheese, stir with a spoon until it melts completely, and then gently mix in the diced tomato and chopped spinach. Serve warm with veggies and/or chips. Enjoy!

NOTES

If you accidentally thicken the cheese sauce too much you could mix in a little extra milk, but I wouldn't recommend overdoing it since it takes away from the flavors.

We recommend organic ingredients when feasible.

Source: http://www.100daysofrealfood.com/