Step 1

Heat butter in a large saucepan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally.

Step 2

Reduce heat to medium-low. Add in the diced tomatoes and chiles, evaporated milk and stir to combine. Gradually add in the cheese, stirring constantly until it has completely melted. Stir in the spinach and cilantro until combined.

Step 3

Taste and season with salt and pepper as needed. If the dip is too thick, add in extra evaporated milk to thin.

Step 4

Serve warm and enjoy!