Easy Spicy Espinaca Dip
This Easy Espinaca Dip is made with freshly shredded Pepper Jack cheese, diced tomatoes and chilies, and fresh baby spinach. Ready in just 20 minutes.
Servings: 8
Ingredients
- 4 cups freshly shredded Pepper Jack Cheese
- 8 ounces regular cream cheese
- 1 cup cream, or half & half
- 1 (10 ounce) can diced tomatoes and green chiles, undrained (like
Ro-Tel ) - ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup fresh baby spinach chopped
Instructions
- In a medium sauce pot over medium-low heat, combine cheeses, half & half, and tomatoes & green chiles. Cook until mixture melts, stirring occasionally, for about 15 minutes.
- Stir in the garlic and onion powders with the fresh spinach. Reduce heat to low and continue to cook sauce for another 5 minutes, stirring occasionally.
- Serve immediately with your favorite tortilla chips, crackers, and/or assorted raw vegetables.
Notes
If dip is stringy, add more cream or half & half. Stir in a little at a time, until dip is smooth.
