Hot Cheesy Spinach Dip

  • Yield: 6 servings


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