Rock Bottom Restaurant and Brewery Spicy Spinach Dip
Makes 2 cups
1 teaspoon canola oil
1/4 cup yellow onions, 1/4” diced
1/2 cup Half & Half
2 1/2 cups processed Pepper Jack Cheese, grated
1/2 cup frozen chopped spinach, thawed, drained
1/4 cup canned fire-roasted tomatoes, drained, diced
1 Tablespoon pimentos, drained, diced
Over mesh strainer, squeeze spinach in your hands to remove as much moisture as possible.
In sauté pan over medium-high heat, place oil and onions. Cook until onions are translucent. Remove from heat.
In double boiler over medium-high heat, place sautéed onions and half & half. Bring to a simmer. Slowly add grated cheese. Stir until all the cheese is melted and smooth. Remove from heat.
Add spinach, tomatoes and pimentos. Stir until well blended.
Serve warm with assorted veggies and tortilla chips.
This can be make several hours or 1-2 days in advance. Refrigerate dip until ready to serve. To reheat place dip in double boiler over medium-high heat, stirring occasionally until dip is hot.
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