Hot Cheesy Spinach Dip

  • Yield 6 servings

Make plenty of this spicy cheese dip for your next party, it will go quick!


4 ounces canned green chili peppers, chopped
1 1/2 tablespoons jalapeno peppers, chopped
1/4 cup onion, finely chopped
1 tablespoon vegetable oil
3/4 cup tomato, chopped
4 ounces Wisconsin Cream Cheese, softened
1/2 cup half-and-half
1 3/4 teaspoons apple cider vinegar
2 ounces frozen chopped spinach, thawed, squeezed dry
1 1/2 cups (6-ounces) Wisconsin Cheddar Cheese, shredded


  1. In vegetable oil, sauté chilies, jalapeños and onion over medium heat, 4 minutes or until soft. Add tomato, cook an additional 2 minutes stirring frequently. Remove from heat; reserve.
  2. With mixer at medium speed, blend Wisconsin Cream Cheese until smooth. Gradually add half-and-half and vinegar; continue mixing until thoroughly blended. On low speed, gradually add spinach and Wisconsin Cheddar Cheese. Continue mixing until thoroughly blended. Stir in reserved chili mixture.
  3. To serve: Spoon 1/2 cup of dip into ovenproof ramekin. Bake at 350 for 10 minutes or until warm. Serve with crackers and/or crudités.

Recipe courtesy of the Wisconsin Milk Marketing Board



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