Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers.
Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
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Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.
If you want to have even more kick, chop the entire jalapeno with the veins and seeds.
If you wish to use fresh spinach, I would recommend that you reduce it in a separate pot to avoid the excess moisture.
255.16 calories; 13.17 g protein; 8.18 g carbohydrates; 0.82 g dietary-fiber; 5.49 g sugars; 18.97 g fat; 10.36 g saturated-fat; 61.25 mg cholesterol; 3120.89 IU vitamin-a-iu; 1.33 mg niacin-equivalents; 0.09 mg vitamin-b6; 14.6 mg vitamin-c; 35.24 mcg folate; 376.96 mg calcium; 0.49 mg iron; 26.52 mg magnesium; 234.72 mg potassium; 363.95 mg sodium; 0.05 mg thiamin; 170.72 calories-from-fat; 12 percent-of-calories-from-carbs; 66 percent-of-calories-from-fat; 20 percent-of-calories-from-protein; 36 percent-of-calories-from-sat-fat