Chef Tom Fraker
Cheesy Spinach Dip with Veggie Sweet Mini Pepper Scoops & Crudités
Category
Appetizer
Servings
8 - 10
Author:
Chef Tom Fraker
Ingredients
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2 tablespoons Extra Virgin Olive Oil
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½ Melissa's Perfect Sweet Onion, diced small
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10 Melissa's Veggie Sweet Mini Peppers, diced small
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3 cloves Melissa's Peeled Garlic, minced
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2 cups packed Fresh Baby Spinach
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Kosher Salt & Freshly Ground Pepper
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½ cup Whole Milk
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1 cup Cream Cheese, softened
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1½ cup Sharp Cheddar Cheese, divided
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1 cup Mozzarella Cheese, divided
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1 bag Melissa's Veggie Sweet Mini Peppers, halved lengthwise; seeds removed
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Carrot Sticks
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Celery Sticks
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Jicama Sticks
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Red, Yellow & Green Bell Pepper Sticks
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Red Hatch Chile Powder Shaker (sprinkle on the dip to your taste)
For the Veggie Sweet Scoops:
For the Crudités:
Directions
In a sauté pan, heat the olive oil and add the onion, peppers and garlic. Sauté for 5 minutes stirring often. Add the spinach, salt and pepper and cook until the spinach is wilted. Remove from the heat and drain. Set aside.
In a large sauce pot, add the milk, cream cheese, 1 cup of the cheddar and ¾ cup of the mozzarella. Bring to a simmer stirring constantly until cheese is melted and everything is well combined. Stir in the onion mixture and remove from the heat.
Preheat the broiler.
Coat the bottom and sides of an oven safe dish with cooking spray. Pour the cheese mixture into the dish. Combine the remaining cheese and sprinkle over the top of the dip. Place it in the oven and broil until lightly browned. Remove from the oven and serve with the pepper scoops and crudités.
Filed in:
Appetizer,
Bell Pepper,
Carrots,
Celery,
Cheesy Spinach Dip with Veggie Sweet Mini Pepper Scoops & Crudités,
Chef Tom Fraker,
Garlic,
Jicama,
Perfect Sweet Onions,
Spinach,
Veggie Sweet Mini Peppers
