Freshly baked flour tortilla chips or fresh vegetables go great with this creamy dip when served warm (I cut the tortillas into triangles and bake or fried them in vegetable oil). Add some jalapeno, serrano, or habanero peppers that have been finely minced if you prefer something a little spicy. Delicious!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 ½ pounds shredded pepper Jack cheese
- 1 ¼ cups whole milk
- ½ pound sweet onions, minced
- ½ pound tomatoes, seeded and chopped
- ½ (10 ounce) package frozen chopped spinach, thawed and drained
- ½ large red bell pepper, minced
Instructions
- Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
- Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 21 g |
| Sodium | 715 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This had good flavor but turned out grainy for me. I tried to save it by adding more milk but that didn’t work either and then I ended up with too thin of dip. I’m hoping the graininess was something I did wrong. I would like to try this again. If I do, I will add some chili powder and cumin.