Sunday, February 2, 2014

Cheesy Warm Spinach Dip

Here's my take on Abuelo's Spinach Casserole.  For us, this is enjoyed as a warm dip for tortilla chips.  And it's darn tasty!

10-ounce bag fresh spinach
2 T butter
Olive oil
4 ounces sliced mushrooms
1 chipotle in adobo, chopped
1 small onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
8 ounces Velveeta, cubed
6 ounces cream cheese, cubed
1 C frozen corn kernels
1/4 C shredded Pepper Jack cheese
Salt & pepper, to taste
Tortilla chips

In a large skillet, drizzle in some olive oil and melt the butter. Cook the onion and bell pepper until tender.  Add in the mushrooms, chipotle, and garlic and cook until the mushrooms are tender.  Add in the corn and spinach and cook until the spinach wilts down.  Season with a small amount of salt and some black pepper.  Stir in the Velveeta and cream cheese and continue stirring until they are melted in and combined.  Remove from the heat and stir in the Pepper Jack cheese until it's melted.  Serve with chips.

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