Try a new recipe for rich, creamy spinach dip—this one jazzed up with pepper jack cheese.
There’s a recipe in “Bless Your Heart” for every situation in which a Southerner may find herself. From book clubs to baby showers, Patsy Caldwell and Amy Lyles Wilson know exactly what flavors perfectly complement any of life’s occasions.
Bless Your Heart (Thomas Nelson, 2010) by Patsy Caldwell and Amy Lyles Wilson is a collection of Southern food out to change the world one covered dish at a time. These well-crafted comfort food recipes are accompanied by stories of everyday life and around-the-table traditions. In this excerpt from the chapter including everything you need to know to prepare a great tailgate, find a tasty spinach dip recipe that’s a crowd-pleaser.
Buy the book in the GRIT store: Bless Your Heart.
If you are like me you have tried dozens of spinach dip recipes. This one gets the biggest hurrahs from my guests.
1 (10-ounce) package frozen spinach, thawed and drained
1 (8-ounce) package cream cheese, softened
1/2 cup finely diced onion
1 large tomato, finely diced
1/3 cup half-and-half
2 cups shredded pepper jack cheese
Raw vegetables or chips for serving
Preheat the oven to 350 degrees.
Spray a 9-inch-square baking dish with nonstick cooking spray and set aside.
In a medium bowl add the spinach, cream cheese, onion, tomato, half-and-half, and pepper jack cheese. Stir, mixing well, and pour into the prepared baking dish. Bake for 25 minutes. Serve with raw vegetables or chips. Makes 8 to 10 servings.
This excerpt is reprinted with permission from Bless Your Heart by Patsy Caldwell and Amy Lyles Wilson, published by Thomas Nelson, 2010. Buy this book in our store: Bless Your Heart.
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