In November on Twitter, Shannon (@hendy2) posted that she had a great recipe for spinach jalapeno dip. I am a huge fan of chips and dip, so asked Shannon if she would share the recipe. Now, she says that she got the recipe from her best friend, who got it from someone else, who got it from someone else, and that it is technically not her recipe. But since Shannon sent this to me, it will in my recipe files be forever known as “Shannon’s Spinach Jalapeno Dip”.I made this for two Christmas drinks parties in December. The first one I was lucky enough to have some leftover, the second time it was completely demolished. It was a delicious addition to a party, and with Superbowl Sunday creeping up on us, I thought I would share this. Thanks again to Shannon for the recipe.Spinach Jalapeno DipIngredients1 block cream cheese – about 300g – soften1/2 cup Half-n-Half or single cream1 cup sharp shredded cheddar cheese1/2 cup chopped tomato1/2 cup chopped sweet onion3 tablespoons chopped jalapenos – I used hot spanish peppers, in a glass jar1 cup chopped spinach – 200g steamed fresh spinach or 1 small frozen box – make sure to drain thoroughly (and thaw if frozen)salt, pepper to taste – just enough to add a little zipOptional: 1/2 teaspoon Cumin – use this if you want a more “Mexican” or “Indian” flavourInstructions1. Mix together. 2. Put into a container and bake – I used a small round casserole dish, Shannon uses round aluminum disposable pie pans3. Bake at 350 for 35-40 minutes4. Serve with tortilla chips (like Tostitos)ENJOY!
