Try a new recipe for rich, creamy spinach dip—this one jazzed up with pepper jack cheese.
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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