Monday, February 20, 2012

Spinach Cheese Dip

This spinach dip is so good it'll make your tongue beat your brains out!! 

  • 1 box frozen spinach, squeeze water out with hands
  • Or 1 bag (9 oz.) fresh spinach (remove big stems and give a rough chop)
  • 1.5 lbs Queso Blanco Velveeta and ½ pound regular Velveeta cheese
  • 2-3 small Roma tomatoes, diced
  • 1 tbsp. jalapenos, chopped
  • 4 tsp. lemon juice
  • 3/4 C milk
  • 1 pint heavy whipping cream
  • 4 tsp. garlic, minced
  • 1/2 C onion, chopped
  • 2 tbsp. butter
  • 2 tbsp. flour
  • Tortilla chips

  1. Sauté onions, garlic and jalapenos in butter in a large skillet. (If you use fresh spinach, wilt it in this mixture)  Remove from heat, add flour. Stir until blended well. It will not be a pretty clump of stuff. 
  2. In a double boiler* combine cheese, lemon juice, cream and milk. Stir constantly. 
  3. After cheese is completely melted add tomatoes and sautéed mixture and spinach.
  4. Cancel any plans you have to eat anything else for the rest of the evening because you won't be able to quit eating this.
*I use a soup pot; put about 2-1/2 to 3 inches of water in it and set a large stainless steel mixing bowl on top instead of a double boiler. Works just as well!

1 comment:

  1. Oh I have never tried with tomatoes in my recipe, thanks for the idea.