| This recipe is liked by 2 person(s). |
Rock Bottom Brewery Spicy Spinach Dip
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Chef Domingo Maceda, Rock Bottom Brewery
| 1 cup | tomatoes, drained and diced |
| 4 ounces | frozen spinach, thawed and squeezed dry |
| 1/2 cup | sweet red peppers, drained and diced |
| 1 1/2 cups | yellow onions, minced |
| 1 1/2 cups | half-and-half |
| 3 3/4 pounds | pepper jack cheese, grated |
Sweat onions in a saucepan. Add half-and-half and bring to a boil. Slowly add grated cheese, stirring until all the cheese is melted and smooth. Add spinach and blend. Mix in tomatoes and peppers, stirring to remove any lumps. Refrigerate until needed.
Servings: 8
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.