Chop scallions. Microwave a handful of frozen chopped spinach. Once it cools, remove the excess water. You will need 1/3 cup of packed spinach once the extra water is removed.

Heat up a pot on low-medium heat. Once hot, rub a garlic clove all over. This adds a touch of garlic without overdoing it.

Now add chardonnay (or any white wine) and cream cheese.

Using a whisk, start breaking down the cream cheese.

Three minutes later you should have a smooth and creamy mixture.

Reduce the heat to low. Now add Mexican blend cheese. Be careful the cheese doesn't curdle so add a little bit at a time or make sure the cheese is at room temperature.

Use a whisk to stir it in.

Once mixed in, it should be smooth and creamy. Now add 1/4 cup of milk (we will add more later, but just start with a 1/4 cup). Slowly whisk it in.

Add the microwaved spinach with the water squeezed out. Whisk it in.

Add all the spices - cayenne pepper, garlic powder, and black pepper. Whisk it in.

Now add another 1/2 cup of milk - a little bit at a time. Check the consistency and add milk until you reach your desired consistency. You can add anywhere from 1/2 cup - 3/4 cup of milk.

This is the consistency I like.

Cover the cheese fondue and turn off the stove. This will keep it warm.

Chop up some bread - a good Italian or French baguette works.