Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
12
Yield:
6 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

360 calories; protein 17.9g 36% DV; carbohydrates 6.5g 2% DV; fat 29.1g 45% DV; cholesterol 96.1mg 32% DV; sodium 483.6mg 19% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Perfect for spicing up the wait before dinner! Read More
(43)

Most helpful critical review

Rating: 2 stars
01/25/2004
the flavors were okay but i had a difficult time getting the cheese to melt and mix with the cream. I may try it again though. Read More
(35)
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/25/2004
Perfect for spicing up the wait before dinner! Read More
(43)
Rating: 2 stars
01/25/2004
the flavors were okay but i had a difficult time getting the cheese to melt and mix with the cream. I may try it again though. Read More
(35)
Rating: 5 stars
01/25/2004
Love this and make it often! It's the closest I've found to what we get at some Mexican restaurants. I don't use a double boiler -- just melt the cheese in a sauce pan VERY slowly on low and stir occasionally. I add a small amount of cream cheese along with the pepperjack and since we love the taste of cumin I add that at the end. Also I use 2 percent milk instead of half and half (less amount). I have never had trouble mixing the cheese and milk (as others have stated). The only problem I ever had was when I made it a day ahead refrigerated it then micro-waved it -- the milk separated from the cheese and was a big lump. Read More
(34)
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Rating: 5 stars
01/25/2004
I prepared this dip for my women's Bunco group of twelve. Many thought it was an excellant dip. I did not have a double boiler so prepared it in the microwave on a low power setting and kept it warm in my fondue pot during the Bunco game. Read More
(33)
Rating: 3 stars
02/16/2005
This dip was very good and has lots of potential to be great. More tomatoes and more spice are needed... Read More
(25)
Rating: 3 stars
01/25/2004
Like Annie I had difficulty getting the half and half and the cheese to mix. I think perhaps you need to combine it and whisk and serve right away or perhaps at a very high temperature although it was already difficult to clean my double boiler and that might make it worse. Even as a cheese blob though my dad loved it and I found the flavour even more pleasing on the second day. Read More
(25)
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Rating: 2 stars
06/09/2009
The recipe sounded great and the flavours were wonderful but I guess I should have read the reviews first. I also had a tough time mixing the cream with the cheese. It turned out to be a big blob of cheese with veggies in it with a puddle of cream at the bottom. I ended up draining out the cream and stuffing it in pasta shells with some ground sausage and ricotta cheese. It was very tasty. Read More
(24)
Rating: 3 stars
10/13/2005
tends to stiffen up if not kept warm..... overall a good recipe not fantastic Read More
(24)
Rating: 4 stars
03/13/2007
I loved this recipe. I made it for a pot luck type of wedding shower and it was a big hit. Not a dip left over. I served it with cold pita bites. Read More
(21)
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