Alaskan Spicy Spinach Dip Recipe -
Alaskan Spicy Spinach Dip Recipe
  • READY IN 50 mins

Alaskan Spicy Spinach Dip

Recipe by  

"Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Perfect for spicing up the wait before dinner!

Most Helpful Critical Review
Jan 25, 2004

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.


19 Ratings

Jan 25, 2004

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.

Jan 25, 2004

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.

Feb 16, 2005

This dip was very good and has lots of potential to be great. More tomatoes and more spice are needed...

Jan 25, 2004

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.

Jun 09, 2009

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.

Oct 13, 2005

tends to stiffen up if not kept warm..... overall a good recipe, not fantastic


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  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 484 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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