Alaskan Spicy Spinach Dip

Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.

Original recipe makes 6 cups


2 pounds pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
1/2 cup diced red bell pepper
3 cups spinach, rinsed and chopped

  • PREP

    30 mins

  • COOK

    20 mins


    50 mins


  1. Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.


Calories: 360 kcal
Carbohydrates: 6.5 g
Cholesterol: 96 mg
Fat: 29.1 g
Fiber: 0.6 g
Protein: 17.9 g
Sodium: 484 mg