Spinach Queso Blanco

1. 1Mix together the tomatoes, jalapeños, onion, garlic, cilantro, salt, cumin, lime juice, and olive oil until well combined. Taste and adjust the seasonings, if you like. Cover and refrigerate for 30 minutes before serving.

To make the queso:

1. 1In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Season with the salt and cayenne, then drain the spinach in a colander.
2. 2Rinse and wipe out the saucepan, then add the cornstarch, milk, and water and whisk until well combined. Bring to a simmer over medium-low heat, stirring constantly, and cook for a couple of minutes, until the mixture begins to thicken. Add the cheese, turn down the heat to low, and cook, stirring, until the cheese has melted. Stir in the spinach and Anaheims. Taste and adjust the seasonings, if you like.
3. 3Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the pico de gallo and sliced avocado. Serve warm with tortilla chips.

Reprinted with permission from Queso by Lisa Fain, copyright © 2017. Published by 10 Speed Press. Photograph courtesy of Aubrie Pick.