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!!
Oh my, this is so good. Great change from the ordinary cheese dip. thanks for posting.
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.
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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