Ingredients:
3 Cups Of Chopped Fresh Spinach
1 Large Fresh Chopped Red Tomato
2 Pounds Of Grated Spicy Pepperjack Cheese
1 Diced Vidalia Sweet Onion
2 Cups Of Half And Half Cream
1/2 Cup Of Chopped Fresh Red Bell Pepper
1 Teaspoon Of Fine Table Salt
1 Tablespoon Of Filippo Berio Extra Virgin Olive Oil
1 Teaspoon Of Ground Black Pepper
Information:
Serving Size 6
302 Calories Per Serving
19 Grams Of Fat
Cooking Directions:
Get ready for a warm spinach dip that is brought to you straight from the cold northern state of Alaska. For the first step in this Alaskan recipe, you will want to take out a saucepan, and begin slowly melting the pepperjack cheese. Once the cheese has been completely melted, mix in the half and half and whisk until you have a smooth and creamy cheese sauce. Next stir in the tomato, Vidalia onion, bell pepper, virgin olive oil, pepper, salt, and chopped spinach. Using a mixing spoon, really mix together the contents until the spinach dip is smooth and consistent. Once done, remove from the burner and let cool for roughly 5 minutes. Serve this tasty treat with a sliced warm French baguette, or a bag of Terra Kettles Potato Chips. You can store the leftovers in a Tupperware container with a lid, and then serve again later cold. It will keep in your refrigerator for roughly 3 days.
