Recipe by Sheryl Kerbow
"Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip."
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diced red bell pepper
spinach, rinsed and chopped
Perfect for spicing up the wait before dinner!
the flavors were okay but i had a difficult time getting the cheese to melt and mix with the cream. I may try it again though.
Love this and make it often! It's the closest I've found to what we get at some Mexican restaurants. I don't use a double boiler -- just melt the cheese in a sauce pan VERY slowly on low, and stir occasionally. I add a small amount of cream cheese along with the pepperjack, and since we love the taste of cumin, I add that at the end. Also, I use 2 percent milk instead of half and half (less amount). I have never had trouble mixing the cheese and milk (as others have stated). The only problem I ever had was when I made it a day ahead, refrigerated it, then micro-waved it -- the milk separated from the cheese and was a big lump.
I prepared this dip for my women's Bunco group of twelve. Many thought it was an excellant dip. I did not have a double boiler so prepared it in the microwave on a low power setting and kept it warm in my fondue pot during the Bunco game.
Like Annie, I had difficulty getting the half and half and the cheese to mix. I think perhaps you need to combine it and whisk and serve *right away*, or perhaps at a very high temperature, although it was already difficult to clean my double boiler and that might make it worse. Even as a cheese blob, though, my dad loved it, and I found the flavour even more pleasing on the second day.
This dip was very good and has lots of potential to be great. More tomatoes and more spice are needed...
The recipe sounded great, and the flavours were wonderful, but I guess I should have read the reviews first. I also had a tough time mixing the cream with the cheese. It turned out to be a big blob of cheese with veggies in it with a puddle of cream at the bottom. I ended up draining out the cream, and stuffing it in pasta shells with some ground sausage and ricotta cheese. It was very tasty.
tends to stiffen up if not kept warm..... overall a good recipe, not fantastic
* Percent Daily Values are based on a 2,000 calorie diet.
Alaskan Spicy Spinach Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 262
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This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
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Your guests will love this versatile, cheesy warm dip.