Thursday, June 18, 2015

Grandma Judy's Famous Southwestern Spinach Dip


This dip is a requirement at every party Cody and I host. It is also a requirement at every party Cody's mother hosts. I discovered it at her house, begged her for the recipe, and now that it has entered my life, it will never escape! Everyone always love it when they try it and it's always the first bowl emptied on the party table. It's that good!

You might be thinking, this story sounds familiar. It is! I have referenced discoveries of greatness from Cody's mom, Brenda, before. She helped me whip up some easy pulled pork previously (see it here) and now her genius has returned with this addictive spinach dip. But she can't take full credit this time as she received this recipe originally from her mother-in-law, Judy. So all praise Grandma Judy for her seriously addictive dip!


Have a party coming up? A get together? A celebration? Make this and bring this. All the people who attend parties and hang out by the food table will thank you. I know this because I am one of those people.

What? I'm being honest. Food is where it's at when it comes to parties.


So...about that party coming up. Have one? No? None at all?

Okay, well, so what? Make one up! Because you have GOT to try this ASAP.


It's easy, it's quick, and it'll be gone in seconds. So be aware. Perhaps you make two batches so you'll have backup in the case it gets devoured by the awkward food table guests like me? Just an idea.


The moral of this story? I wish this were a bottomless dip recipe but it isn't. Unfortunately, it has an end. And it's a sad, sad end. But while it's still in the bowl, it is cheesy and zesty and delicious and it can all be yours in just 10 minutes!


Southwestern Spinach Dip

Ingredients
  • 10 ounces frozen chopped spinach (thawed and squeezed dry)
  • 8 ounces fat free or low fat cream cheese, cubed
  • 8 ounces Monterrey Jack cheese, shredded
  • 1/2 cup your favorite salsa, spicy or mild
  • 1 teaspoon cumin
  • 1/4 cup chopped green onions
  • 1 medium tomato, chopped
  1. In a medium saucepan, heat the salsa and cheeses on medium until melted and combined.
  2. Add cumin, spinach, green onions, and tomatoes.
  3. Stir until well mixed and reduce heat to medium-low.
  4. Let simmer for 10-15 minutes, stirring often, until dip is heated through.
  5. Dump into a big bowl and shovel into your mouth with chips.

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