Recipe by Daisy Brand
"This crowd-pleasing cheesy, peppery dip with spinach and pimento peppers gets a creamy lift with the addition of sour cream."
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hot pepper jack cheese, cubed
Monterey Jack cheese, cubed
frozen spinach, drained well and chopped
pimento peppers, drained
onion, chopped and sauteed
Daisy Brand Sour Cream
This has been a must at all our family gatherings. Our recipe is just a tish different. We use 2 lbs. of the pepper jack cheese! We found out the hard way that the cheese should be from a deli or meat market. The grocery store variety just doesn't melt down to the needed consistency. So don't skimp on the quality of cheese. We keep it warm in a small crockpot and constantly get requests for the recipe. Buy the right cheese and you won't be disappointed!!
Easy to make and a unique twist from the regular cheese queso dip. I would however omit the milk. I only used 1/2 of a cup of milk and the dip was still way too watery with a water film that kept coming back up to the top.
Oh my, this is so good. Great change from the ordinary cheese dip. thanks for posting.
Very delicious! I wanted to stay as close to the recipe as possible, but I couldn't locate the pimento peppers at the store. Made it without pimentos but otherwise to the T and it is very good! After I tried it, I added a can of diced tomatoes(drained) and 1/2 6 oz can green chiles(drained) for a little more kick. This made it a little more colorful and tasteful. I wouldn't recommend as much milk as called for, maybe 1/2. No matter how well I drained everything, it was a little watery when all was said and done. Still a good dip. Lesson learned for next time!
used half the milk recipe calls for and way too watery. good recipe in theory...
* Percent Daily Values are based on a 2,000 calorie diet.
Festive Spinach Queso Dip
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 230
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