Description
Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 cup chopped red bell pepper
- 1 jalapeno pepper – seeded, membranes discarded, and pepper chopped
- 1 ½ pounds pepperjack cheese, cut into cubes
- 1 (10 ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
- 2 (12 fluid ounce) cans evaporated milk
- ¼ teaspoon salt
Instructions
- Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent
- about 10 minutes. Add garlic and cook until fragrant
- about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened
- about 5 minutes.
- Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook
- stirring constantly
- until cheese is melted and mixture is thick
- 5 to 10 minutes. Slowly pour enough evaporated milk into the cheese mixture
- stirring constantly
- until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through
- at least 5 minutes more.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 16