January 2nd 2008
Spicy spinach cheese dip [recreation]
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
- Place minced sweat onions in a medium saucepan.
- Add half-and-half and bring to a boil.
- Slowly add grated cheese, stirring until melted and smooth.
- Blend in spinach.
- Mix in tomatoes and peppers, stirring to remove lumps.
- 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!




