Spinach Dip

SPINACH DIP

Serves 4-6

INGREDIENTS

CHEESE SAUCE:

3 Tbsp.           Olive Oil

2 Cups            Yellow Onion, Diced ¼"

½ tsp.             Cumin, ground

1 tsp.               Kosher Salt

1 tsp.               Black Pepper, coarse ground

1 LB.               Cream Cheese

1 ½ Cup          Half-N-Half

1 LB.               Mont. Jack Cheese, shredded

DRY MIX:

1 ¼ LB            Frozen Spinach -Thawed, Squeezed, & Dry

¼ Cup             Jalapenos, Canned & Diced 1/4"

3 Cups            Roma Tomatoes – Fresh, Diced ½", Drained

FOR SERVICE:

As Needed     Monterey Jack Cheese, Shredded

As Needed     Cheddar Cheese,  Shredded

AS Needed     Jalapenos, Canned, sliced or diced

PROCEDURE

CHEESE SAUCE:

  1. 1.    Preheat saucepot with oil.
  1. 2.    Sauté onions and cumin for 10 minutes – Do not brown onions.  Onions should be tender.
  1. 3.    Add salt, pepper, cream cheese, and half-n-half – Simmer until cream cheese melts.
  1. 4.    Fold in Jack mix until smooth.
  1. 5.    Chill immediately. Do not use with dry mix until completely cooled.

DRY MIX:

 

  1. 1.    Mix spinach and cheese sauce thoroughly.  Wash and drain tomatoes completely, so not to bleed or run on sauce.
  1. 2.    Fold in tomatoes and diced jalapenos.

SERVICE:

  1. 1.    Place spinach mixture in a deep dish.  Mix enough shredded Monterey Jack and Cheddar cheese to cover the top.
  2. 2.    Place in a 350 F oven and bake until cheese is fully melted.
  3. 3.    Garnish with extra jalapenos, sliced or diced.
  4. 4.    Can be served with corn chips or warm flour tortilla.