1. Cube up the cheese into about 1"x1" pieces into a crock pot set on medium. 2. Add the jalapeno juice ( you may add more juice or not as much pending on how spicy you want it). 3. Take the spinach, I use only 1/2 of the box and I squeeze as much of the liquid out as possible. 4. You may also add some chopped jalapeno peppers if desired. 5. Once the cheese is melt start adding milk to thin out to the desired consistency. 6. Note: if you have any leftovers, this gets a little spicier the 2nd day. ---------------------------------------------------------------------------
Nutrition
Ingredients
