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a soft pretzel being dipped into a cheese dip

Jalapeño Spinach Cheese Dip


  • Author: Beyond Frosting

Description

This Jalapeño Spinach Cheese Dip is loaded with pepper jack cheese, spinach, jalapeños, onions and tomatoes and it comes together in a matter of minutes. It’s the perfect last-minute cheese dip for game day or an appetizer for your next happy hour.


Ingredients

  • 1 Roma tomato, sliced and diced
  • ¼ medium white onion, minced
  • 2 jalapeño peppers, seeded and diced
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 cups finely shredded pepper jack cheese
  • 2 ounces frozen spinach, thawed and squeezed dry

Instructions

  1. Reserve a sprinkling of tomato, onion and jalapeno for garnish.
  2. In the large saucepan, melt the butter over medium heat. Next add the onion, jalapeño and salt. Cook until the onions are soft, 3-4 minutes.
  3. Next sprinkle the flour over the chopped vegetables and stir until they are evenly coated. Cook for about 1 minute to cook off the flour taste.
  4. Next add the milk and cook, stirring occasionally until bubbles start to break the surface.
  5. Remove the pot from the heat and stir in a handful the shredded cheese and stir until the cheese starts to melt, add another handful of cheese. Continue until all your cheese has been added and is melted.
  6. Stir in the spinach and the remaining tomatoes. Sprinkle the remaining garnishes on top.

Notes

  • Serve with Jalapeño Cheddar Pretzel 
  • Donna’s tip: To keep the sauce warm until it’s ready to serve, warm over low heat and add extra milk as necessary to keep the surface from thickening.
  • This recipe is reprinted with permission from Donna Elick and Page Street Publishing
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