Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.
Ingredients
- pepperjack cheese: 2 pound
- half-and-half cream: 2 cups
- tomato: 1 piece (diced)
- onion: 1 piece (diced)
- red bell pepper: 0.5 cup (diced)
- spinach: 3 cups (chopped)
Metric Conversion
Stages of cooking
-
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
