Eatables

One of my favourite places to go out for drinks and appetizers is Rock Bottom Brewery, which is conveniently located next to my local movie theater. They have a delicious spicy spinach cheese dip that’s served with vegetables, focaccia, and tortilla chips, or beer basted ballpark pretzels. After having this dip for the first time, I searched around on the Internet for a mock recipe. While this recipe isn’t perfect, it’s pretty close and quite tasty regardless. Thanks to Food Down Under for this recipe.

Prep: 10 minutes
Cook: 5 minutes
Yields: approx. 8 people

Ingredients

• 1 cup drained diced tomatoes
• 4 oz frozen spinach thawed, dried off
• 1/2 cup diced sweet red peppers
• 1 1/2 cup minced yellow onions
• 1 1/2 cup half-and-half
• 3 3/4 cup grated pepper jack cheese (I use the brand Tillamook)

• Snacks to serve with the dip, such as: carrots, celery, chips, breads, and crackers

Steps

1. Place minced sweat onions in a medium saucepan.
2. Add half-and-half and bring to a boil.
3. Slowly add grated cheese, stirring until melted and smooth.
4. Blend in spinach.
5. Mix in tomatoes and peppers, stirring to remove lumps.
6. Refrigerate until needed.

Change it up! Try this dip as a sauce, pouring over something like nachos and chicken, or over shrimp.

I’m sure there’s other possibilities. Any ideas? Let me know what you come up with!

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