White Mexican Cheese & Spinach Cheese Dip
"A killer white cheese dip that is second to no other."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 4
- Yields:
-
1 qt
- Serves:
- 24
ingredients
- 1 1⁄2 lbs white American cheese
- 1 (1 lb) box frozen spinach (thawed)
- 3 tablespoons jalapeno juice
- milk
directions
- Cube up the cheese into about 1"x1" pieces into a crock pot set on medium.
- Add the jalapeno juice ( you may add more juice or not as much pending on how spicy you want it).
- Take the spinach, I use only 1/2 of the box and I squeeze as much of the liquid out as possible.
- You may also add some chopped jalapeno peppers if desired.
- Once the cheese is melt start adding milk to thin out to the desired consistency.
- Note: if you have any leftovers, this gets a little spicier the 2nd day.
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Reviews
-
Fantastic flavor. My brother totally fell in love with this at the La Cabaña Mexican restaurant in Washington, GA. The search was on, and this is THE recipe we were looking for! THANKS for posting it, Chefron! The consistency, the flavor and the aroma perfectly reproduced the sensations we experienced in that restaurant. Well Done!
RECIPE SUBMITTED BY
I am a 45 yro male that LOVES to cook, bake and I even go as far as decorating cakes when the need arises. I started learning how to cook from my mom when I was 10 yrs old. Since my first "About Me" I have recieved my Degree in the Culinary Arts as well as Business Management. I also attended then Wilton School for Cake Decorating in Illinois earlier this yr.
I still own/operate my own Sports Bar & Grill but like before, it's not your typical bar & grill. I have more on the menu than burgers & wings and such. I do have lunch & dinner special featuring family type meals like meatloaf, chicken fried steaks and on fri-sat. nites I have Specials on Prime Rib.
I have returned to the catering part of the biz after taking a break from it for almost a yr. as well as having a mobile concession stand truck that I operate at festivals & special activities. Between the B&G, catering and concession truck I employ 45 people.
I have been very blessed with my businesses and have become more involved with the local charities and food banks. Since the first part of May of this yr. any leftovers from my specials M-F I take & donate to the shelter house downtown and I am going to be sponsering my first Thanksgiving & Christmas dinners for the public this yr which I am really excited about. As well as working with the local SRS office with providing the less fortunate kids in the area with winter coats, gloves & stocking caps.
