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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a warm dip, but I doubt it will last long enough to get cold.It's nice and creamy, and a bit wickedly spicy too! Ingredients:
1 (10 ounce) package frozen spinach, thawed drained, and chopped |
1/4 cup butter |
1/4 cup flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups milk |
8 ounces shredded monterey jack cheese |
2 tablespoons minced pickled jalapeno peppers |
tortilla chips |
Directions:
1. Place spinach in a colander to drain; taking spinach in your hands, squeeze out as much excess moisture as you can; set aside.
2. In a saucepan, melt the butter over low heat; stir in the flour, salt and pepper, stirring until thickened.
3. Add the milk, stirring constantly, and bring to a boil; cook 1 minute then remove from heat.
4. Add the spinach and cheese and jalapeno to the thickened milk, stirring until the cheese melts.
5. Serve warm with chips.
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