Ingredients:
10 Ounces Of Packaged Frozen Chopped Spinach
2/3 Cup Of Grated Pepperjack Cheese
2 Minced Fresh Garlic Cloves
2 Fresh Minced Green Jalapeno Peppers
1/4 Cup Of Fat Free Evaporated Milk
1/4 Cup Of 4C Plain Bread Crumbs
1/2 Teaspoon Of McCormick Celery Salt
1/4 Cup Of Organic Valley European Style Butter
1 Tablespoon Of Beth's Gluten-Free All-Purpose Flour
2 Tablespoons Of Minced Green Onion
1 Teaspoon Of Ground Organic Black Pepper
1 Teaspoon Of Fine Ground Table Salt
Information:
Serving Size 6
322 Calories Per Serving
21 Grams Of Fat
Cooking Directions:
To prepare this jalapeno garlic spinach dip recipe, you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next butter a medium size casserole dish, and place off to the side. Next place your chopped frozen spinach in a microwave-safe bowl, and bake it in the microware for roughly 4 to 6 minutes on high heat. Once done drain the excess water. Next take out a medium size cooking skillet, and add in the spinach, butter, garlic cloves, jalapeno peppers, and minced green onion. Saute these ingredients for about 5 minutes, or until they are tender and golden. Turn off the burner, and spoon the skillet ingredients into a large mixing bowl. Now add into the mixing bowl the pepperjack cheese, evaporated milk, bread crumbs, celert salt, flour, black pepper, and salt. Next take out a large mixing spoon, and really stir up the ingredients very well, or until you have a creamy spinach dip mixture. You want it consistent and even throughout. Once done, spoon the mixing bowl ingredients into the buttered casserole dish, level it off, then slide it into the oven to bake for roughly 20 minutes, or until the cheese begins to bubble, and the top of the spinach dip is slightly golden. Do be sure not to burn the dip, as you want it moist. Serve this dip with a warm sliced French baguette, and a bag of Wheat Braid Salted Pretzels for dipping. I served this dip at a bridal shower, along with a bottle of Louis Roederer Cristal Champagne 2002.
