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.
- 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
- Reserve a sprinkling of tomato, onion and jalapeno for garnish.
- 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.
- 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.
- Next add the milk and cook, stirring occasionally until bubbles start to break the surface.
- 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.
- Stir in the spinach and the remaining tomatoes. Sprinkle the remaining garnishes on top.
- 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