Shannon's Spinach Jalapeno Dip
In November on Twitter, Shannon (@hendy2) posted that she had a great recipe for spinach jalapeno dip. I am a huge fan of chips and dip, so asked Shannon if she would share the recipe. Now, she says that she got the recipe from her best friend, who got it from someone else, who got it from someone else, and that it is technically not her recipe. But since Shannon sent this to me, it will in my recipe files be forever known as "Shannon's Spinach Jalapeno Dip".
I made this for two Christmas drinks parties in December. The first one I was lucky enough to have some leftover, the second time it was completely demolished. It was a delicious addition to a party, and with Superbowl Sunday creeping up on us, I thought I would share this. Thanks again to Shannon for the recipe.
Spinach Jalapeno Dip
Ingredients
1 block cream cheese - about 300g - soften
1/2 cup Half-n-Half or single cream
1 cup sharp shredded cheddar cheese
1/2 cup chopped tomato
1/2 cup chopped sweet onion
3 tablespoons chopped jalapenos - I used hot spanish peppers, in a glass jar
1 cup chopped spinach - 200g steamed fresh spinach or 1 small frozen box - make sure to drain thoroughly (and thaw if frozen)
salt, pepper to taste - just enough to add a little zip
1 cup sharp shredded cheddar cheese
1/2 cup chopped tomato
1/2 cup chopped sweet onion
3 tablespoons chopped jalapenos - I used hot spanish peppers, in a glass jar
1 cup chopped spinach - 200g steamed fresh spinach or 1 small frozen box - make sure to drain thoroughly (and thaw if frozen)
salt, pepper to taste - just enough to add a little zip
Optional: 1/2 teaspoon Cumin - use this if you want a more "Mexican" or "Indian" flavour
Instructions
Instructions
1. Mix together.
2. Put into a container and bake - I used a small round casserole dish, Shannon uses round aluminum disposable pie pans
3. Bake at 350 for 35-40 minutes
4. Serve with tortilla chips (like Tostitos)
ENJOY!
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