2 1/2 lb. hot jalapeno pepper cheese
1 1/4 c. milk
1 med. onion, diced
3/4 c. frozen chopped spinach, thawed
2 tbsp. flour
1/4 c. diced pimentos
1 lg. tomato, diced

Cut cheese in 1-inch cubes; toss with flour. Heat milk in large saucepan. Add cheese, pimentos, onions, tomatoes and spinach. Heat over low heat until mix is smooth and tomato and onion are soft. Turn into bowl and serve hot as a dip for tortilla chips. Makes about 2 quarts.