Mexican Spinach Cheese Dip
My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)!
- Ready In:
- 1 (10 ounce) package frozen spinach, thawed in microwave and squeezed dry
- 1 (8 ounce) package cream cheese, softened (unwrap, place on plate and microwave for short stints)
- 1 cup half-and-half
- 1 (8 ounce) package cheddar cheese
- 1 small onions (to taste) or 1 small a few scallion, chopped (to taste)
- 1 green bell peppers (to taste) or 1 poblano pepper, chopped (to taste)
- 3 chopped jalapeno peppers (canned and drained, or fresh, to taste)
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 2 -3 roma tomatoes
- Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
- Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
- Fold onion/peppers into cheese/spinach mixture.
- Halve crosswise, squeeze out seeds and cut tomatoes into ½” cubes.
- Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
- Oil or butter a casserole dish and pour in dip.
- Loosely lay a piece of foil over the top – do NOT seal – you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
- Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
- The dip will be looser when hot but will set up thicker as it cools.