Queso! Regional recipes for the world's favorite chile-cheese dip

Spinach Queso Blanco  Makes 6 to 8 Servings    1 tablespoon unsalted butter  2 cloves garlic, minced  1 cup chopped fresh baby spinach  ½ teaspoon kosher salt  ¼ teaspoon cayenne  2 tablespoons cornstarch  1 cup whole milk  1 cup water  1 pound white American cheese, shredded  4 Anaheim chiles, roasted, peeled, seeded, and diced  Pico de Gallo, for topping  1 avocado, halved, pitted, peeled, and sliced  Tortilla Chips, for serving    In 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.    Rinse 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.    Transfer 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. Excerpted from Queso!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.