Description
A creamy, cheesy spinach dip with a spicy kick from jalapeño and a flavorful blend of Monterey Jack and American cheeses, perfect for parties and gatherings served warm with tortilla chips or fresh veggies.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped
- 10 ounces frozen chopped spinach, thawed and drained
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 8 ounces cream cheese, softened
- ½ cup half-and-half or milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded white American cheese or Velveeta, cubed
- Salt and pepper, to taste
- Tortilla chips, for serving
Instructions
- Prepare the Aromatics: In a large skillet or saucepan, melt the butter over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened and translucent, providing a flavorful base for the dip.
- Add Garlic and Jalapeño: Stir in the minced garlic and finely chopped jalapeño. Cook for an additional minute to release their fragrant aromas and infuse the mixture with a gentle heat.
- Incorporate Spinach and Tomatoes: Add the thawed and thoroughly drained chopped spinach to the pan, stirring well to combine with the aromatics. Mix in the drained diced tomatoes with green chilies and cook for 1–2 minutes to meld the flavors.
- Melt the Cream Cheese: Reduce the heat to low and add the softened cream cheese to the pan. Stir continuously until the cream cheese is fully melted, creating a smooth and creamy base for the dip.
- Add Dairy and Cheese: Pour in the half-and-half or milk while stirring, then gradually add the shredded Monterey Jack and cubed white American cheese (or Velveeta). Stir until all cheeses are melted and the mixture is luscious and creamy.
- Season and Serve: Season the dip with salt and pepper to your taste. Serve hot accompanied by tortilla chips, warm pita, or fresh veggies for dipping.
Notes
- For a spicier version, keep the seeds in the jalapeño or add a pinch of crushed red pepper flakes.
- This dip can be kept warm in a slow cooker for parties, ensuring it stays creamy and inviting.
